Chocolate Malted Peppermint Sweet Rolls Recipes

CHOCOLATE MALTED PEPPERMINT SWEET ROLLS

Steps:

• Add the warm milk, melted butter and granulated sugar into the bowl of a stand mixer.
• Add the yeast to the milk and butter mixture and stir well to combine.
• Allow the mixture to sit and get foamy (approximately 10 minutes).
• Stir the flour, salt, egg, cocoa powder, and chocolate malt powder to the bowl and stir slight to combine.
• Switch to the dough hook for the stand mixer and thoroughly knead the dough until it comes away from the sides of the bowl, and forms a soft ball (at least 7 minutes).
• Transfer the dough to an bowl that has been sprayed with coconut oil and cover the bowl with plastic wrap.
• Allow the dough to rise until doubled in bulk in a warm, draft free place (approximately 90 minutes).
• Turn the dough out and pat (or roll) the dough into an approximate 12" x 17" rectangle
• Spread the softened butter evenly over the entire surface of the dough.
• Top the dough with ½ cup of the crushed peppermint, and ½ cup of the chocolate chips.
• Roll the dough, lengthwise to form a cylinder.
• Use a serrated knife to cut the cylinder into even circles (12-15)
• Place the rolls into a 9" x 13" baking dish that has been sprayed with coconut oil spray.
• Place the rolls in a warm, draft free place to rise until doubled in volume (approximately 90 minutes).
• Once doubled, preheat oven to 375 degrees and bake the rolls for 30-35 minutes. Until a toothpick inserted into the center of the dough comes out clean.
• Remove from the oven and cool for at least 30 minutes.
• While the sweet rolls are cooling, prepare the icing.
• Add all the icing ingredients into a medium bowl, and whisk until smooth and creamy.
• Spread the icing liberally over each sweet roll and sprinkle the top of each roll with the remaining ½ cup of the crushed peppermint candy.

HERSHEY'S CHOCOLATE PEPPERMINT LOG

Steps:

• Heat oven to 375°F Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
• Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
• Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
• Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.
• PEPPERMINT FILLING: Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
• CHOCOLATE GLAZE.
• 2 tablespoons butter or margarine.
• 2 tablespoons HERSHEY'S Cocoa.
• 2 tablespoons water.
• 1 cup powdered sugar.
• 1/2 teaspoon vanilla extract.
• Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.