Friday, June 18, 2010

Chocolate Pinwheels

I have been busy. Working on a project for two weeks and a recent switch to the morning shift kept me from cooking and writing. Watching the World Cup here in Atlanta and not back home with my family inspired me to make one of my childhood favorites. My mom used to bake these fabulous, tasty, chocolate bread pinwheels. As kids we could smell the fresh, warm yeast and chocolate while playing outside of our apartment building.


  • 6-7 cups of flour
  • 1 C sugar
  • 1/4 C veg oil
  • 1 1/2 lukewarm water
  • 2 sticks margarine
  • pinch of salt
  • 3 eggs
  • 2 1/4 tsp yeast

For the filling:
  • 1 T cocoa
  • minimum one jar (possible two) of Nutella
  • pinch of cinnamon

  • Mix together the margarine, sugar, oil, eggs, yeast, and water. Add salt and flour until you have a soft dough.
  • Cover and let rise for an hour.
  • Divide the dough into 4 equal pieces and roll each with a rolling pin until it is approximately 1/2 centimeter thin. Spread the filling on each and roll gently jellyroll-style.
  • Let the 4 rolls rise for 1/2 hour
  • Mix an egg white with sesame seeds and brush the rolls with this mix
  • Bake at 425 degrees for half an hour or until brown.
  • SAHTAIN! (Double health in Arabic)

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