Carioca Pinwheel Loaf Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Active dry yeast | 1 | |
| 1/4 cup very warm water | ||
| Eggs | 2 , beaten | |
| All purpose flour | 3 Cup (16 tbs) | |
| Unsweetened chocolate square | 1 , melted | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar syrup to glaze | ||
Directions
GETTING READY
1. In a small saucepan, scald milk stirring in butter or margarine, sugar and salt. Once all the ingredients are dissolved, take out from heat and allow to cool till lukewarm
2. In a large bowl, put moderately hot water and sprinkle yeast. Stir till all the yeast is dissolved. Stir in the above milk mixture and add the eggs.
MAKING
3. Add half the flour and stir in vigorously till it the dough becomes smooth.
4. Divide the dough into two halves. Place one half on a floured pastry board, and knead until it becomes smooth and elastic. Sprinkle flour constantly on the board to avoid sticking.
5. Reserve the other half in another bowl to mix with the chocolate and cinnamon.
6. Allow the dough to sit in a warm place covering with a clean towel. Allow the dough to rise for 1 hour or until double in volume.
7. Melt chocolate in a double boiler and mix into the other reserved half of the dough. Do not worry if the chocolate looks marbled, it will melt into the dough when baking in the oven. Keep aside in warm place covering with a clean towel and allow to rise until double in bulk
8. Once both the dough halves have rise,punch both doughs down.
9. On a lightly floured pastry board roll out half of plain dough to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into a rectangle.(10x8); Lay on sheet of wax paper. Save dough cuttings.Keep aside
10. On the floured pastry board roll out half of chocolate dough and cut as done with the plain dough Now you have a biscuit like chocolate-plain dough layering. Reserve the cuttings
11. Repeat the same with the other halves of the plain and chocolate dough and continue layering as did in steps 9 and 10. Now you must have 4 layers of chocolate and plain dough lined one on top of the other ending with the chocolate.
12. With the reserved cuttings, roll chocolate cuttings into a rope, 8 inches long.
13. Roll plain cuttings into a rectangle, 8x4. Wrap around chocolate rope and place on one end of stacked layers. Roll up, as for jelly roll, starting at rope end.
14. .In a greased loaf pan measuring 9x5.3 place, seam side down and make diagonal cuts in top of loaf. Cover with clean towel and allow let rise in warm place, away from draft, 1 hour, or until double in bulk.
15. In an oven bake at 375 degrees Fahrenheit for 30 minutes until golden brown. It is complete once the roll forms a hollow sound when patted. Allow to cool for 5 minutes.
16. Remove from loave tins and place on a cooling wire rack or outside on the kitchen counter
SERVING
17. Serve hot with tea or coffee over breakfast or as a post-dinner dessert with ice-cream
1. In a small saucepan, scald milk stirring in butter or margarine, sugar and salt. Once all the ingredients are dissolved, take out from heat and allow to cool till lukewarm
2. In a large bowl, put moderately hot water and sprinkle yeast. Stir till all the yeast is dissolved. Stir in the above milk mixture and add the eggs.
MAKING
3. Add half the flour and stir in vigorously till it the dough becomes smooth.
4. Divide the dough into two halves. Place one half on a floured pastry board, and knead until it becomes smooth and elastic. Sprinkle flour constantly on the board to avoid sticking.
5. Reserve the other half in another bowl to mix with the chocolate and cinnamon.
6. Allow the dough to sit in a warm place covering with a clean towel. Allow the dough to rise for 1 hour or until double in volume.
7. Melt chocolate in a double boiler and mix into the other reserved half of the dough. Do not worry if the chocolate looks marbled, it will melt into the dough when baking in the oven. Keep aside in warm place covering with a clean towel and allow to rise until double in bulk
8. Once both the dough halves have rise,punch both doughs down.
9. On a lightly floured pastry board roll out half of plain dough to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into a rectangle.(10x8); Lay on sheet of wax paper. Save dough cuttings.Keep aside
10. On the floured pastry board roll out half of chocolate dough and cut as done with the plain dough Now you have a biscuit like chocolate-plain dough layering. Reserve the cuttings
11. Repeat the same with the other halves of the plain and chocolate dough and continue layering as did in steps 9 and 10. Now you must have 4 layers of chocolate and plain dough lined one on top of the other ending with the chocolate.
12. With the reserved cuttings, roll chocolate cuttings into a rope, 8 inches long.
13. Roll plain cuttings into a rectangle, 8x4. Wrap around chocolate rope and place on one end of stacked layers. Roll up, as for jelly roll, starting at rope end.
14. .In a greased loaf pan measuring 9x5.3 place, seam side down and make diagonal cuts in top of loaf. Cover with clean towel and allow let rise in warm place, away from draft, 1 hour, or until double in bulk.
15. In an oven bake at 375 degrees Fahrenheit for 30 minutes until golden brown. It is complete once the roll forms a hollow sound when patted. Allow to cool for 5 minutes.
16. Remove from loave tins and place on a cooling wire rack or outside on the kitchen counter
SERVING
17. Serve hot with tea or coffee over breakfast or as a post-dinner dessert with ice-cream
Chef
