Ingredients
For the dough:
500 g flour (3 and a half cups)
A flat Tbsp of dry yeast (9 g)
1/4 cup sugar
200 g of butter cut into cubes (1 cup)
About half a glass of water
1 egg
1 Tbsp vanilla sugar
zest of a lemon
Half a flat teaspoon of salt
For chocolate filling
3/4 cup sugar
2 heaping Tablespoons of cocoa
50 g of dark chocolate (¼ cup)
¼ cup sweet cream/coconut cream
50 g butter (¼ cup)
2 heaping tablespoons of ground sweet tea biscuits or cookie crumbs or flour
1 teaspoon of cinnamon
Rum or brandy
A handful of ground nuts or almonds (for those who like)
1 small egg
Preparation
Preparing the filling:
Place sugar, cocoa, cream, and butter in a pot and heat for about 2 minutes on low heat. When the sugar starts to melt, stir in the chocolate until it melts. Remove from the heat. Cool slightly. Add the egg and mix well. Also add the cookie crumbs, rum, and cinnamon. Put in the fridge to set for about half an hour.
Preparing the dough:
Sift flour into the mixer bowl and add in the rest of the ingredients except the butter and salt. Mix on slow until the dough begins to crystallize. If it does not crystallize, add another drop of liquid (water or milk) and after the dough crystallizes, gradually add the butter.
Continue kneading for 6-7 minutes until the dough becomes very soft and slightly sticky. If necessary, add another drop of water. Towards the end, add the salt as well.
Place the dough, covered, on the side to rise for about half an hour (it will not rise much). Put in the refrigerator for at least an hour, longer if possible.
Divide the dough into 2. Roll each part into a large and thin rectangle. Spread half of the filling over the entire rectangle. Roll the rectangle and cut the roll into 8 roses. Place the roses in individual molds side by side. (To get one large cake instead of two small ones, put 16 roses from both parts of the dough in the mold).
Let the dough rise again for about an hour. Put in a preheated oven at 175 degrees C (350 F) to bake for about 40 minutes.
