Take a break: with these fluffy coffee chocolate swirls with creamy frosting
A cozy afternoon calls for a truly delicious pastry. Anyone with a penchant for fluffy yeast dough and intense flavors will adore these coffee-chocolate swirls. They combine the best of both worlds, bringing your beloved afternoon coffee right into the cake.
- 500 g wheat flour (type 550)
- 1 packet of dry yeast
- 75 g sugar
- 1 pinch of salt
- 220 ml milk (lukewarm)
- 1 No
- 70 g soft butter
- 1 organic orange (zest)
- 80 g soft butter
- 90 g brown sugar
- 2 tbsp instant espresso powder 🛒
- 1 TL Vanilleextrakt
- 1 organic orange (zest)
- 100g of bake-stable chocolate chips 🛒
- 50 g ground almonds
- 100g cream cheese
- 60 g icing sugar
- 1 tbsp cold coffee
- 1 tbsp milk
- Mix the flour with the dry yeast, sugar, salt and orange zest.
- Add the lukewarm milk, the egg, and the softened butter.
- Knead everything for 8-10 minutes to form a smooth, elastic dough.
- Cover the dough and let it rise in a warm place for about 60 minutes.
- For the filling, mix the softened butter with the brown sugar, espresso powder, vanilla extract and orange zest.
- Roll out the dough on a lightly floured work surface into a rectangle approximately 40 x 50 cm. Spread the filling evenly over the dough. Sprinkle the chocolate chips and ground almonds on top.
- Roll the dough up tightly from the long side. Cut the dough roll into 12 equal pieces.
- Place the snails in a greased or parchment-lined baking dish, leaving some space between them. Cover the snails and let them rise for another 30 minutes.
- Preheat the oven to 180 °C (top/bottom heat).
- Bake the snails for 20-25 minutes until golden brown.
- For the glaze, mix the cream cheese with the powdered sugar, the cold coffee and the milk.
- Distribute the casting over the screws while they are still slightly warm or completely cooled.
Recipe for coffee chocolate snails
The base for this pastry is a classic yeast dough. To ensure it turns out beautifully tender and airy after baking, it primarily needs time and warmth. Let the dough rise undisturbed in a draft-free place until its volume has noticeably increased. Thorough kneading ensures that the gluten network in the flour develops well, giving the pastries their characteristic, slightly elastic texture. Once the dough is smooth and no longer sticks to your hands, it can be easily rolled out into a large rectangle.
The filling makes these cinnamon rolls truly special. As soon as they bake in the oven, the aroma of sweet vanilla, fresh orange, roasted coffee beans, and melted chocolate fills the entire kitchen. The coffee flavor isn't overpowering; rather, it contributes a slightly bitter, aromatic note that perfectly balances and even enhances the intense sweetness of the chocolate. A touch of orange zest adds a delicate freshness and brightens the rich aroma of the dark ingredients. Finally, the vanilla ties all the components together, creating a wonderfully harmonious flavor.
Spread the filling evenly over the rolled-out dough, leaving a narrow border. This prevents it from oozing out when you roll it up. Roll the dough up tightly from the long side. To divide the roll into even pieces without flattening the soft dough, you can use a sharp knife with a smooth blade. Alternatively, place a clean, strong thread under the roll, cross the ends over each other at the top, and pull them together. This will give you perfectly round rolls, which can then rest briefly in the baking dish, close together, before going into the oven.
The crowning touch is a creamy glaze made with cream cheese. Its pleasant tang provides a wonderful contrast to the sweet pastry. For best results, add the frosting to the still-warm cinnamon rolls. This allows the cream to melt slightly, coating the pastry like a glossy layer and soaking deep into the crevices. This makes the rolls even more moist and ensures a delightful mouthfeel with every bite.
If you liked this recipe, why not also try baking the following: almond apple swirls, pecan caramel swirls and chocolate hazelnut swirls.
