Viennese Cake
Sweet Rolls with Chocolate-Orange Glaze
2015-01-22 23:31:36
Yields 24
A light and airy sweet roll with the perfect amount of chocolate and orange
Nutrition Facts
Serving Size
67g
Yields
24
Amount Per Serving
Calories 221
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 111mg
5%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
4%
Sugars 16g
Protein 3g
Vitamin A
5%
Vitamin C
4%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3/4 cup whole milk
- 1/4 cup plus 3 tablespoons orange juice
- 10 tablespoons unsalted butter, room temperature, divided
- 2 large eggs
- 3/4 cup sugar, divided
- 1 tablespoon finely grated orange peel
- 1 teaspoon salt
- 1 pkg. dry yeast
- 4 cups all purpose flour
- 2/3 cup semisweet chocolate pieces, divided
- 1/2 cup heavy cream
- 2 tablespoons orange juice
- 1 1/4 cups powdered sugar
Instructions
- Butter two 9-inch cake pans.
- In a small saucepan combine milk, 1/4 cup orange juice, and 4 tablespoons butter. Stir over medium heat until mixture registers120degrees on thermometer.
- In a large bowl whisk eggs, 1/4 cup sugar, orange peel, and salt. Gradually whisk hot milk mixture into egg mixture. Stir in yeast, then flour. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl; turn to coat. Cover and let rise in a warm draft-free area until doubled in volume, about 30 minutes. Punch dough down and divide in half.
- Roll 1 half on floured surface into 18x12-inch rectangle. Spread with 3 tablespoons butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up from 1 long side; pinch log at seam to seal. Slice log into 12 rolls. Place rolls, cut side down and side by side, in single layer in 1 prepared pan. Repeat with remaining dough, butter, chocolate chips, and sugar. Cover rolls loosely with kitchen towels; let rise until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees.
- Stir cream and orange juice in a small bowl; drizzle mixture evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes. Cool 15 minutes.
- Whisk powdered sugar with enough orange juice to make a thick glaze, adding 1 tablespoon juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature.
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