Chocolate Pinecone Rolls

Servings: 12 servings

Time:

Ingredients:

4 cups (482g) all-purpose flour

½ cup (43g) cocoa powder

½ cup (99g) granulated sugar

1½ teaspoons instant yeast

1 teaspoon fine sea salt

¾ cup (170g) sour cream

1 cup (227g) warm water (around 100°F)

4 tablespoons (56g) unsalted butter, melted

1 large (56g) egg

2½ ounces (71g) bittersweet chocolate, finely chopped

Powdered sugar, as needed for finishing

Directions:

1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, cocoa powder, sugar, yeast and salt to combine.

2. Add the sour cream, water, butter and egg and mix on low speed for 3 minutes. Raise speed to medium and mix for 2 minute more. Add the chocolate in the last minute of mixing and mix until incorporated.

3. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour; it may not double in size, but will look noticeably puffy.

4. When the dough has risen, line two baking sheets with parchment paper. Divide it into 12 even pieces. Use your hands to form the dough into rounds, then roll one side of the round to make a cone-like shape, slightly pointed at one end, transfer each piece to the prepared baking sheets.

5. Use the tip of scissors to cut the dough—hold them at a 45 degree angle over the dough and snip the surface of the dough all over to create a pinecone effect. Loosely cover the rolls with plastic wrap and let rise for 30 minutes.

6. Towards the end of rise time, preheat the oven to 375°F. Bake the rolls until they are set on the surface and appear browned at the edges (despite the dark color of the dough, you can see it clearly darken at the base, 15 to 18 minutes.

7. While the dough is still warm, sift powdered sugar all over them. Cool at least 20 minutes before serving.