Schoggiweggli - Swiss Chocolate Rolls

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (100g) dark chocolate, chopped 1/2 cup (100g) dark chocolate, chopped
• 1/2 cup (100g) milk chocolate, chopped 1/2 cup (100g) milk chocolate, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling) 1 tablespoon granulated sugar (for sprinkling)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 35g (15g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
2. 2.
   In a small bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the well of the dry ingredients. Add the softened butter and vanilla extract.
4. 4.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough and roll it out into a rectangle shape on a lightly floured surface.
7. 7.
   Sprinkle the chopped dark and milk chocolate evenly over the dough.
8. 8.
   Starting from one long side, tightly roll the dough into a log shape.
9. 9.
   Cut the log into 1-inch thick slices and place them on a baking sheet lined with parchment paper.
10. 10.
    Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Brush the rolls with beaten egg wash and sprinkle them with granulated sugar.
13. 13.
    Bake for 15-20 minutes or until the rolls are golden brown.
14. 14.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Dark and milk chocolate — Use high-quality Swiss chocolate for the best flavor and texture.
• Active dry yeast — Make sure the yeast is fresh and activate it in warm milk to ensure proper rising of the dough.
• Butter — Soften the butter at room temperature before incorporating it into the dough for easier mixing and a smoother texture.
• Flour — Use all-purpose flour for a balanced texture in the dough.

Tips & Tricks

• For an extra touch of indulgence, drizzle melted chocolate over the baked Schoggiweggli.
• Serve the rolls warm for a gooey chocolate center.
• If you prefer a sweeter taste, sprinkle powdered sugar on top of the rolls before serving.
• Experiment with different types of chocolate, such as white chocolate or flavored varieties, to customize the flavor of your Schoggiweggli.
• These rolls are best enjoyed fresh on the day they are baked, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Schoggiweggli as a delightful breakfast treat alongside a cup of hot coffee or tea. They can also be enjoyed as a sweet snack or dessert.

Presentation advice

Arrange the Schoggiweggli on a serving platter, allowing the swirls of chocolate to be visible. Dust them with powdered sugar or drizzle melted chocolate for an elegant touch.