Chocolate Spice Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the filling
- 6 centiliters Rum
- 75 grams raisins
- 40 grams Shredded coconut
- 250 grams freshly ground Poppy seeds
- 200 milliliters milk
- 20 grams butter
- 100 grams sugar
- 1 pinch Ground cinnamon
- 1 egg
- 1 Tbsp cocoa powder
- 50 grams ground Walnut
- For the dough
- 150 grams Pastry flour
- 1 egg yolk
- 2 Tbsps vegetable oil
- 1 pinch salt
- Pastry flour (for kneading)
- 60 grams melted butter
- powdered sugar (for dusting)
Preparation steps
Heat rum and soak raisins and coconut in run. Keep covered.
For the dough: Put flour on the work surface, create a well in the center. Add egg yolk, 1 tablespoon oil and salt. Knead into a smooth dough. Gradually add 4-5 tablespoons of lukewarm water and knead into a firm, smooth dough. Shape into a ball, brush with remaining oil, cover and let rest for about 30 minutes.
For the filling: Boil milk, poppy seeds, butter and sugar. Remove from heat and add cinnamon. Let cool, stirring occasionally. Then stir in egg, cocoa, walnuts and coconut-raisin rum.
Preheat the oven to 180°C (approximately 350°F).
Lay out a tea towel and sprinkle with flour. Roll out dough into a rectangle and place it the towel.
Add filling to 2/3 of the dough, leaving a 3 cm (approximately 1 1/5 inch) margin around the edges. Brush with melted butter. Turn in margins and roll up pastry. Place, seam-side down, on a baking sheet lined with parchment paper. Brush with remaining butter and bake until golden brown, about 45 minutes.
Remove from oven and slice. Serve dusted with powdered sugar.
Serve, as desired, with custard and raspberries.
