Dairy-Free Chocolate Spirals
This dough is really easy to work with. It’s oil-based and there’s no butter whatsoever, and the result is delicious.
Soft and golden spirals full of chocolate, absolutely irresistible. In my home, these get devoured straight out of the tray. Love a hot sweet pastry? Then this is a perfect non-dairy recipe for you! I can already sense what a sweet weekend it’s going to be.
Makes 45 spirals
550 grams flour (1/2 kg + 5 Tbsp)
25 grams fresh yeast (1/3 packet)or 11 grams dry yeast (1 Tbsp)
60 grams sugar (1/4 cup)
1 tsp salt
120 ml oil (1/2 cup)
220 ml lukewarm water (a little bit less than 1 cup)
1 tsp vanilla extract
For the egg wash:
1 tsp honey
For the syrup:
3/4 cup water
80 grams sugar (1/3 cup)
1. Process the ingredients into a dough. Place in a greased bowl and let rise in a warm spot until the dough doubles in size.
2. Divide the dough into two parts and roll each into a rectangle. Spread chocolate over the dough and roll it up.
3. Freeze the roll for 30-40 minutes (not mandatory). Cut the roll into spirals 5-6 cm in diameter. Place on a baking tray lined with parchment paper, ensuring they are well spaced apart. Let rise for around 20 minutes.
4. Beat an egg with honey and brush over the spirals. Preheat an oven to 180°C and bake for 20 – 25 minutes.
5. Boil the sugar and water together for a few minutes and brush generously over the spirals when they come out of the oven.
Good to know…
You can divide the dough into three parts instead of two. You can freeze the spirals.