Foodbook #777 cocoa and cinnamon syrupy dough swirls – Roxakia

By Krevasilis | My life with multiple sclerosis | 16 Nov 2021

Good morning my friends, today we have the best and most easy dessert ever seen Let’s do this together

Ingredients

For the dough:

550 gr. flour, soft

7 gr. yeast, dry

2 eggs (medium)

5 gr. baking powder

190 ml milk, lukewarm

170 ml sunflower oil

2 tbsp. cocoa, sifted

½ κ.σ. granulated sugar

½ κ.γ. cinnamon, powder

For the syrup:

700 ml of water

500 gr. granulated sugar

Peels of 1 lemon

1 asteroid anise

Preparation

1
For the syrup: Place a saucepan over medium-high heat, pour in the water, sugar, anise, peels and simmer for about 5 minutes.

2
For the dough: In a large bowl, pour the eggs, sunflower oil and beat with a hand whisk until the eggs are completely dissolved.
3
Then, in a small bowl, empty the milk, sugar, yeast, mix with a fork and leave the mixture aside for 5 minutes, so that the yeast swells.
4
Then, add the flour, baking powder to the bowl with the eggs and mix with your hands, making a small hole in the center. Then, pour the mixture with the milk into the above bowl and start kneading, until it becomes a tight dough.
5
Then, take 1/3 of the dough, transfer it to another bowl, add the cinnamon, cocoa and knead again, until the dough is homogenous.
6
Immediately after, transfer the 2 doughs to 2 plates, cover them with cling film and let them rise for 90 minutes.
7
Then, sprinkle flour on the workbench, knead the white dough lightly with your hands and divide it into 3. Follow the same procedure for the chocolate dough.
8
Then, place a piece of white dough on the floured workbench and with a rolling pin open it in a rectangular shape with diameters of 35x30cm. sprinkling with flour whenever needed.
9
Then, shape a piece of chocolate dough into a 20cm long stick, place it on the bottom of the white dough and roll it up, smearing the top with water, so that it sticks.
10
Then, remove the edges, cut into slices 3cm thick, place the peas in a pan with oil paste and follow the same procedure for the remaining pieces of dough.
11
Immediately after, cover the pan with cling film or a wet towel and let them rise for 30 minutes.
12
Then, bake the peas in a preheated oven at 180 ° C in the air for 15 minutes.
13
Once the roaches come out of the oven, dip them directly in the cold syrup, leave them for about 30 seconds, remove them with a slotted spoon and serve.