Chocolate Rolls with Pistachio Butter and Candied Orange Peel

Chocolatey rolls stuffed with orange pistachio filling.

Roll out the dough, spread the pistachio butter, and top with candied orange peels.

Roll the dough into a log, cut into pieces, and place the rolls in a pan to rise.

Bake the rolls and serve.

Ingredients

Tangzhong

• 100g (1/2 cup) soy milk⁣⁣⁣⁣⁣

• 20g (2 tbsp) all-purpose flour⁣⁣⁣⁣⁣

• 45g (1/4 cup) cocoa powder

⁣⁣⁣⁣⁣Dough

• 110g (1 cup) sourdough starter

• 300g (2 1/2 cups) all-purpose flour⁣⁣⁣⁣⁣

• 50g (1/4 cup) sugar⁣⁣⁣⁣⁣

• 7g yeast⁣, optional

• 5g salt⁣⁣⁣⁣⁣

• 1 large egg⁣⁣⁣⁣⁣

• 70g (1/4 cup) soy milk⁣⁣⁣⁣⁣

• All the tangzhong ⁣⁣⁣⁣⁣

• 85g (1/3 cup) coconut oil

Orange-Pistachio Butter

• 225g (1 cup) shelled pistachios

• 50g (1/4 cup) coconut oil

• Zest of 1 orange

• 1/4 tsp orange extract optional

• 1-2 tbsp maple syrup, optional

• Salt

Candied Orange Peels

• Peels from 2 oranges, cut into 1/4-inch strips

• 240g (1 cup) water

• 200g (1 cup) sugar

Instructions

Tangzhong⁣

1. Add the flour and soy milk to a small pot and heat over medium heat, stirring constantly. Remove from heat once thickened.

2. Quickly add in the cocoa powder to form a thick paste. This step will help the cocoa powder to bloom and develop the chocolate flavor.

Dough

1. Mix all of the ingredients except the coconut oil. Knead by hand or with a stand mixer for at least 10 minutes until a smooth dough forms.

2. Add the coconut oil and knead until the dough can be stretched thin enough to let light through without tearing.

3. Place the dough in an oiled bowl, cover, and let rise. If using yeast, let rise for about 90 minutes until doubled. Without yeast, let rise for a few hours until puffy.

Orange Pistachio Butter

1. Toast the pistachios at 325 F for 5-10 minutes, until fragrant and oils begin to release. Let the nuts cool.

2. Place the pistachios in a food process and blend for 5 minutes.

3. Add the coconut oil and blend until a smooth paste forms.

4. Add in the orange zest, orange extract, and maple syrup. Adjust the flavor to taste and add salt if needed.

Candied Orange Peels

1. Place the orange peels in a pot of boiling water. Simmer for 10 minutes then drain and rinse with cold water. Repeat three times to remove the bitterness from the peels.

2. Combine the sugar and water in a saucepan. Heat it over medium heat, stirring constantly, until all the sugar is dissolved.

3. Add the peels to the saucepan, and bring it to a simmer. Cook until the peels are soft and start to look translucent. Do not stir the peels at all.

4. Let the mixture cool, remove the orange peels, and place them on a rack to dry overnight.

Assembly

1. Roll the dough into a large rectangle. Spread the orange pistachio butter, leaving a small border at the edges. Sprinkle the candied orange peels on top.

2. Roll the dough into a log with the bottom at the center of the roll and cut it into 9 equal pieces. Place the rolls in a greased 9x9 pan and cover.

3. If using yeast, let the rolls rise for an hour. If not, let the rolls rise for a few hours, until puffy. Alternatively, place the covered rolls in the fridge to rise overnight.

4. When ready to bake, preheat the oven to 350 F. Bake for 25-30 minutes or until the internal temperature reaches 195 F. If baking from the fridge, the rolls may require an additional 5 minutes.

5. Optionally, add a generous dollop of whipped cream on top of each roll, garnish with the remaining candied orange peels, and serve.