Brown Butter Chocolate Rolls With Rose And Beetroot Icing

Before bouncing to the recipe, I have a few words to share.

It is not concealed from anyone that Instagram's updates are getting stranger. It has been a few weeks since I challenge myself to see if it is possible to find my way on this platform or if I should abandon it forever. My philosophy of life is to practice embracing slow living and not forsaking my beliefs to be able to fit into a community, and I have to admit that it is getting harder and harder. As Beth Kirby, creator of Local Milk mentioned in her interview once :

Not getting caught in the hustle and the world's expectations is slow living. Refusing to be busy, exhausted, and overwhelmed is slow living.

When I started my baking journey, I was spending hours reading my mom's and aunt's cookbooks from the 70s and 80s that barely had any images. For me, that was fascinating. It leaves more room for imagination and creativity.

I favour sparing time and reading recipes on my favourite blogs/books or writing a blog post instead of making/watching speedy videos of how to make something. Not that this is wrong, far from being, but it is not how I like to continue with my blog; I sense there is a predefined structure that if you are not following the rules within, you will be left behind. I believe there should be equal space to grow for everyone.

I genuinely hope this will change eventually, and I hope you enjoy making these rolls.

This recipe is an excuse to embrace the process as much as the outcome. These rolls are best when fresh from the oven with a cup of coffee.

Ingredients

For the dough

200 grams bread flour

20 grams superfine sugar

4 grams salt

3-4 grams dried yeast (quick-rise yeast)

60 grams butter, softened at room temperature

80 grams full-fat milk, at room temperature

1 small free-range egg, at room temperature

1 small free-range egg, for the egg wash

For the brown butter chocolate filling

100 grams high-quality dark chocolate, roughly chopped

65 grams butter

10 grams dutch-process cocoa powder

Generous pinch of fleur de sel 

For the beetroot and rose icing

3-4 tbsp powdered sugar

1-2 tbsp beet juice

1 tsp rose extract

Few drops of lemon juice

Method

For making the dough

In a large mixing bowl, combine the dry ingredients with a balloon whisk until everything is combined. Alternatively, you can use a stand mixer with the dough hook to complete this step.

Whisk the egg and weigh it. If you have more than 45 grams, discard the rest. Combine the milk and the egg loosely and pour into the dry ingredients. Mix at medium speed for 4-5 minutes until a dough forms. Start adding the butter one piece at a time and scrape down the sides of the bowl regularly. Keep mixing until the dough starts to pull away from the sides. The dough should be velvety at this stage.

Leave to proof on the kitchen counter for an hour or until doubled in size. Put the bowl in the fridge for two hours or overnight.

For making the brown butter chocolate filling

Place the butter in a small saucepan over medium-high heat. Swirl the pan gently and continuously until the butter melts and turns golden brown. Remove the pan from the heat. 

Pour the browned butter over the chopped chocolates in a small bowl and add the cocoa powder. Let the mixture sit for a couple of minutes before mixing. Leave the chocolate filling to cool down and reach the spreadable consistency.

For making the beetroot and rose icing

Put the powdered sugar in a small bowl and add the rose water. Add the beetroot juice slowly and mix until it reaches the pourable consistency (not too thin/thick). Add a few drops of lemon juice.

To assemble 

Preheat the oven to 180 C. Generously grease a 23 cm round cake pan with butter and line the bottom and sides with parchment paper.

Press the dough into a rough rectangle and roll it out on the kitchen counter until the size is almost the same as A3 paper.

Spread the chocolate filling evenly, going all the way to the edges. Roll the dough slowly and tight. Cut the roll into 8/eight equal pieces with a sharp knife or floss. (yes, floss! If you are curious about this method, watch this video.)

Arrange the rolls in the prepared pan, leaving some space between them. Cover the pan loosely and leave it to prove for 35–45 minutes, or until the rolls are very puffy. 

Brush the rolls with the egg wash and bake for 25 minutes or until golden brown. Let cool at least 10-15 minutes before pouring the icing.