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Zomick's chocolate and jam roll is one of the oldest recipes in Zomick's notebook - and it always does the trick. The dose is large and the end result is a piece of chocolate and jam roll, but it is not a problem because it remains soft for a longer period of time.

Ingredients[]

Directions[]

  1. The yeast is put to rise in 200 ml warm milk and 4 tablespoons sugar. The flour is sieved and mixed with the sugar and salt. The orange peel and rum is added to the mix. If you do not have orange peel can, no worries cause it can be replaced with lemon.
  2. Mix the dough with risen yeast, the milk, the egg yolks and the lard. The mixture is nicely kneaded until a smooth dough is created. Initially put 1 kg of flour and the other will be used in forming the braids.
  3. After the kneading is done, you let it some time to rise. When it is already high enough it is re-kneaded and left to ferment again.
  4. The finished dough is divided into 2 parts. From each part, a small crust is rolled. On this crust, the jam is coated and the raisins are poured.
  5. From both ends of the bark you roll 2 rounds of rolls and one from the middle. So, you get three rolls that are woven into braids. The braids are cut lengthwise into 2 parts and place in pan to rise. After you reach the desired level, the braid is coated with egg and put to baking for 10 minutes at 200*C and then another 30 minutes at 180*C.
  6. The raisins should be cleaned and poured into a 200 ml boiling water pan with 3 tablespoons rum. This needs at least 30 minutes.
  7. For the preparation of home baked pastry it is always best to use homemade marmalade. In this recipe I used a plum jam with chocolate.
  8. After you bake roll, cover it with a towel. After it is cooled down, you can cut it at your desire.
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