Rozsa

Rozsa

Chocolate pinwheels

By
From
Cooking from the Heart
Serves
12-14
Photographer
Mark Roper

This is everyone’s favourite. Baba’s children have named this pastry rozsa, the Hungarian word for rose. The scent of these baking in the oven guaranteed a collection of children in her kitchen. To enhance the pinwheels, dot the centre of each roll with a dab of butter.

Dough

Ingredients

Quantity Ingredient
2-3 tablespoons water, warmed
pinch sugar
1 level teaspoon dry yeast
3/4 cup milk, warmed
1/3 cup sugar
40-50g sour cream
2 cups plain flour, plus extra for dusting
1/4 teaspoon salt
20g butter, slightly warmed

Filling

Quantity Ingredient
1/2 cup caster sugar
1 heaped teaspoon cocoa powder

Method

  1. To make the dough, combine the water, sugar and yeast in a deep bowl and sprinkle a little flour over the top. Leave in a warm place for 10 minutes, or until the yeast bubbles.
  2. Add the milk, sugar and sour cream to the yeast mixture, then stir in the flour and salt, either by hand or with a wooden spoon. Knead the dough in the bowl for 2–3 minutes (do not be alarmed at its softness). Add the butter, kneading and pulling the dough for 10 minutes, and rotating the bowl as you knead. (Alternatively, you can use an electric mixer equipped with a dough hook for 5 minutes on speed 3–4.)
  3. Once the dough starts to come away from the side of the bowl, sprinkle a little flour over it or rub it with a little oil. Cover the dough with a clean cloth and allow to rise in a warm place or in a warm water bath for 1 hour, or until doubled in size.
  4. Meanwhile, preheat the oven to 200°C. Line a 30 x 20 cm baking tray with baking paper.
  5. Shape the dough into a ball without overworking it. On a floured surface, roll the dough into a thin 75 x 25 cm rectangle, with the long side closest to you.
  6. Combine the filling ingredients in a small bowl, then sprinkle the mixture evenly over the dough. Roll the dough tightly to make a long sausage, beginning with the edge closest to you and rolling away from you. Leave to rest for 10–15 minutes — the filling will melt slightly inside the warm dough.
  7. Slice the roll into 4 cm lengths and arrange them flat side up on the baking tray, touching each other. Bake for 25–30 minutes, or until golden brown, then turn onto a rack to cool.
  8. To serve, separate the pinwheels by hand and arrange on a platter.
Tags:
Jewish
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