This season, to add a bit of tradition to your Christmas celebration, why not opt for delicious chocolate pinecone rolls and pair them with a cup of hot chocolate? Having a personal Christmas tradition aside from the general opening of presents and presenting the Christmas Turkey, you can also add a bit of fun to that special Christmas morning that says in the mind of your loved ones forever and can even be passed on to the next generation. I remember growing up, my grandfather will make me and my siblings a delicious ‘fried pork paired with garri and sugar in water’ as breakfast every Christmas morning, it was delicious and all, but little did I know he was depositing a good memory and legacy in our hearts, now that he’s passed on, every Christmas morning’s memory is always about him.
So the point is that having delicious freshly made warm chocolate bread and hot chocolate every Christmas morning will make a good legacy and loving memory. In most cultures, if not all, there’s always sweet baking mostly around bread, and I believe adding a bit of creativity to it like shaping it into pinecones that’re commonly embraced in the Christmas season will take the tradition up a notch, not only are they great for Christmas breakfast, they make a good gift as well. Just dust a finely milled sugar on top to seduce the palate.
Cook Time: 2hrs, Serves 24
8 cups of (964g) all-purpose flour
1 cup of (86g) cocoa powder
5 ounces (142g) of finely chopped bittersweet chocolate
1 cup of (198g) granulated sugar
2 teaspoons of fine sea salt
3 teaspoons of instant yeast
1½ cups (340g) of sour cream
2 cups (227g) of warm water (around 37.778°C)
8 tablespoons (112g) of melted unsalted butter
2 large (112g) eggs
Confectioners’ sugar/powdered sugar as needed for finishing
How To :
- Mix the flour, sugar, yeast, cocoa powder, and salt in the bowl of an electric mixer with the dough hook attached
- Mixing on a low speed, add the sour cream, butter, egg, and water for approximately 3 minutes, increase the speed to medium and mix for another 2 minutes, then add the bittersweet chocolate and mix until well combined.
- To allow the dough to rise, place it into a lightly greased bowl and cover it with plastic wrap for 1 hour, and allow it to rise until noticeably puffy.
- Divide the dough into 24 pieces in a lined baking tray, to make a cone-like shape, use your hands to form the dough into rounds then roll out the tip of the rounds to be slightly pointed at each end.
- Then grab a pair of scissors, then snip the sides of each roll to make a pinecone effect, cover the rolls with plastic wrap and allow them to rise for another 30 minutes.
- Preheat the oven to 200°C, Place the rolls in the oven and bake for another 15 – 18 minutes until they appear brown on the edges.
- Sift powdered sugar all over them while still warm then serve.
Nutritional Value :
Shop The Recipe;
Plain Flour 1.1kg
Cocoa Powder 200g
Granulated Sugar 2kg
Quick Yeast 125g
Cook With M&S
Fine Sea Salt Crystals 350g
British Soured Cream 300ml
Unsalted Butter 250g
Green & Black’s
70% Organic Dark Chocolate Bar 90g
Tate & Lyle
Fairtrade Icing Sugar 500g
10 Speed 4.8L Tilt Head Stand Mixer
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