- 15 gr fresh yeast
- 50 gr lukewarm milk
- 30 gr sugar
- 30 gr flour
- 1 egg
- 100 gr sugar
- Zest of 1 orange
- 1 tsp vanilla flavouring
- 125 gr sunflower oil
- 200 gr lukewarm milk
- 500 gr flour (250 gr white flour - 250 gr Risciola flour)
In a small bowl dissolve the yeast in the warm milk (don’t boil the milk, just warm it up for a few seconds) using a fork. Add the sugar and mix to let it dissolve. Add the flour and mix until incorporated. Cover with cling film and let it rest at room temperature for about 30 minutes.
Once the lievitino is ready (you will see some small bubbles on the surface), pour it into a big bowl and add the rest of the ingredients except the flour. Mix with a whisk until it all looks homogeneous. Start adding the flour a bit at the time and when the dough becomes more consistent use your hands to mix. Knead the dough on the counter for at least 5 minutes, or until smooth and homogeneous. If too sticky, add a little more flour on the counter (do not exaggerate otherwise you will lose the softness of the dough). When ready, sprinkle some flour in the bottom of a new clean bowl and set the dough in it. Cover with cling film and a cloth and let it rise at room temperature for 2/3 hours (Or until it doubles in volume).
Roll out the dough into a rectangle of 2/3 mm thick. Spread the orange jam over it and add the chocolate. Roll the dough from the short side inwards in order to get a tight cylinder. Cut it into 8 parts (your final rolls) and put them in a cake mold (previously covered with some sunflower oil) next to each other. Cover with cling film and a cloth and let it rise again for about 30 minutes.
Preheat the oven to 180°C (no ventilation on). Brush the top of the rolls with some red yolk and sprinkle some brown sugar. Bake the chocolate and orange rolls for 30 to 40 minutes (it really depends on how strong your oven is). Let them cool down for an hour and then enjoy!