Chocolate Yeast Roll recipe
information
This cake, called ugat shemarim, is baked in many Israeli Ashkenazic homes for the Sabbath. It is very easy to make.
ingredients
1 envelope active dry yeast, or 1/2 cake compressed yeast
2/3 cup sugar
1 cup lukewarm water
4 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons margarine, melted
2 eggs, at room temperature, lightly beaten
1/2 cup unsweetened cocoa
1 teaspoon ground cinnamon
2 tablespoons sugar dissolved in 1 teaspoon warm water
2/3 cup sugar
1 cup lukewarm water
4 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons margarine, melted
2 eggs, at room temperature, lightly beaten
1/2 cup unsweetened cocoa
1 teaspoon ground cinnamon
2 tablespoons sugar dissolved in 1 teaspoon warm water
method
1. Blend the yeast with 1 teaspoon sugar, then add lukewarm water. Cover with plastic wrap and leave in a warm place to rise for 20 minutes.
2. Sift the flour and salt into a warmed bowl. Make a well in the center, and pour in the yeast mixture.
3. Stir in the melted margarine and eggs into the yeast mixture and gradually add the flour, beating until the dough is smooth.
4. Knead the dough on a floured board until it no longer sticks to your fingers, about 10 minutes.
5. Transfer dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 hour.
6. Roll dough out into a rectangle about 1/2 inch thick.
7. Combine the cocoa, remaining sugar, and cinnamon, then sprinkle the mixture over the surface of the dough leaving a 1/2-inch border so the filling does not escape.
8. Roll up the dough as for a jelly roll, transfer roll to a cookie sheet, and let rise in a warm place for 45 minutes.
9. Preheat oven to 375°F. Brush dough with the sugar and water mixture, and bake for 1 hour or until golden brown.
2. Sift the flour and salt into a warmed bowl. Make a well in the center, and pour in the yeast mixture.
3. Stir in the melted margarine and eggs into the yeast mixture and gradually add the flour, beating until the dough is smooth.
4. Knead the dough on a floured board until it no longer sticks to your fingers, about 10 minutes.
5. Transfer dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 hour.
6. Roll dough out into a rectangle about 1/2 inch thick.
7. Combine the cocoa, remaining sugar, and cinnamon, then sprinkle the mixture over the surface of the dough leaving a 1/2-inch border so the filling does not escape.
8. Roll up the dough as for a jelly roll, transfer roll to a cookie sheet, and let rise in a warm place for 45 minutes.
9. Preheat oven to 375°F. Brush dough with the sugar and water mixture, and bake for 1 hour or until golden brown.
serving amount
serves 10 to 12
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
