Cocoa sweet rolls: With 500 g of flour, you make a log to cut into 12 pieces

Tip: tap a step to mark it as done.

1. Activate the yeast

   10 min

   Crumble the yeast into a cup, add a teaspoon of sugar (from the 60 g) and about 100 ml of lukewarm milk (from the 250 ml). Stir and let stand until foam forms on the surface.

2. Knead the dough

   10 min

   Sift the flour into a bowl and add the salt, remaining sugar, egg, yeast mixture, remaining milk, and lukewarm melted butter. Knead by hand or with a stand mixer fitted with a dough hook until the dough is smooth and pulls away from the bowl.

3. Let rise

   1 hr

   Cover the bowl with a kitchen towel and let the dough rise in a warm place until roughly doubled in size.

4. Prepare the filling

   Mix the softened butter with the cocoa powder and powdered sugar to make a smooth, thick filling.

5. Roll out and spread with filling

   Turn the dough out onto a floured work surface and roll it into a rectangle about 40 × 30 cm. Spread evenly with the filling, leaving a 1 cm border along one long side.

6. Roll up and slice

   Roll the dough up tightly from the long side toward the uncovered edge, then place the log seam-side down. Use a sharp knife to cut it into 12 pieces about 3 cm wide. Place them cut-side up, spaced apart, on a baking sheet lined with parchment paper.

7. Let rise again

   20 min

   Cover the rolls with a kitchen towel and let rise again. Meanwhile, preheat the oven to 180 °C (350 °F).

8. Bake

   25 min

   Brush the rolls with beaten egg and bake for 20–25 minutes until golden brown. Let cool on a wire rack.

Tip: Slice the log with a sharp knife without pressing down, or use a piece of thread: slide it under the log, cross the ends, and pull tight. This keeps the rolls round without squeezing out the filling.

This recipe was translated from the Slovak original: Kakaové slimáky z kysnutého cesta: rolku z 500 g múky nakrájate na 12 kusov