Spirals with a lot of nuts and cocoa!!

Nut and cocoa spirals – a fluffy and aromatic delight

Preparation time: 30 minutes
Rising time: 1 hour + 30 minutes
Baking time: 25-30 minutes
Total: 2 hours
Number of servings: 12 spirals

Remember the days when the smell of freshly baked sweet bread filled your home, and every bite felt like a warm embrace. Today, I invite you to rediscover that joy with a simplified yet equally delicious recipe – nut and cocoa spirals! This quick dessert is perfect to enjoy with a morning coffee or as a sweet snack during the day.

The history of the nut and cocoa spiral is simple yet charming. These treats evoke memories of moments spent with loved ones, whether enjoyed at a festive table or during a walk in the park. Part of the sweet dough category, the recipe I will present is a more accessible version, without butter, but with a fluffy texture and intense flavor thanks to the sour cream.

Your ingredients for nut and cocoa spirals

For the dough:
- 600 g flour (preferably type 000)
- 2 large eggs
- 80 g sour cream (at room temperature)
- 250 ml lukewarm milk
- 50 g sugar
- 1 teaspoon salt
- 13 g fresh yeast (or 7 g dry yeast)

For the filling:
- 250 g walnuts (finely ground)
- 50 g cocoa (good quality)
- 80 g sugar
- 50 g butter (at room temperature)
- 1 teaspoon vanilla sugar

For the syrup:
- 250 ml water
- 50 g sugar
- 1 teaspoon rum essence

Step by step for delicious spirals

1. Preparing the dough:
Start by warming the milk in a small saucepan over low heat until lukewarm. Add the sugar and yeast, stirring gently until dissolved. Let the mixture sit for 10 minutes until it begins to foam – a sign that the yeast is active.

2. Mixing the dry ingredients:
In a large bowl, sift the flour and make a well in the center. This step is important to create a favorable environment for the yeast.

3. Adding the wet ingredients:
Lightly beat the eggs with a fork, then add the sour cream. Ensure all ingredients are at room temperature for a more homogeneous dough. Pour the milk and yeast mixture into the well in the flour, followed by the beaten eggs and sour cream.

4. Kneading the dough:
Start mixing the ingredients with a spatula or your hands, adding the salt. Knead the dough for 10-15 minutes until it becomes elastic, homogeneous, and non-sticky. If necessary, you can add a little more flour or milk, depending on the desired consistency.

5. Rising the dough:
Cover the bowl with a clean towel and let it rise in a warm, draft-free place for about an hour or until its volume doubles.

6. Preparing the filling:
While the dough is rising, prepare the filling. Finely grind the walnuts and mix them with cocoa, sugar, and vanilla sugar. This mixture will flavor your spirals.

7. Shaping the spiral:
After the dough has risen, sprinkle a little flour on the work surface. Roll out the dough into a rectangular sheet about 0.5-0.7 cm thick. Spread the soft butter evenly over the entire surface, then sprinkle the walnut and cocoa filling, pressing lightly with your hands to adhere.

8. Rolling the dough:
Carefully roll the dough as tightly as possible, forming a long log. Use a thread to cut thick spirals of 4 cm and place them on a baking tray lined with parchment paper.

9. Second rising:
Cover the spirals with a towel and let them rise for another 30 minutes. This step is essential for achieving a fluffy texture.

10. Baking the spiral:
Preheat the oven to 180°C. Once the spirals have risen, brush them with egg yolk for a golden, crispy crust. Bake the spirals for 25-30 minutes until golden and the aroma fills the house.

11. The delicious syrup:
While the spirals are baking, prepare the syrup. Boil the water with the sugar until completely dissolved, then add the rum essence. Once the spirals are baked, let them cool slightly, then pour the warm syrup over them.

12. Serving:
Let the spirals absorb the syrup for a few minutes before enjoying. You can serve them plain or with a scoop of vanilla ice cream for a delicious contrast between warm and cold.

Useful tips for a perfect result

- Choose the right flour: Type 000 flour is ideal for sweet doughs, providing a finer texture and fluffiness.
- Ingredient temperature: Ensure all ingredients are at room temperature so the yeast can act effectively.
- Moisture control: If the dough is too wet, add a little more flour; if it is too dry, add a little lukewarm milk.
- Variations: You can experiment with different fillings, adding raisins, chocolate, or dried fruits. Each variation will bring a personal touch.

Nutrition and calories

A serving of nut and cocoa spirals has approximately 280 calories, making it a delicious yet energizing snack. Walnuts are rich in omega-3 fatty acids, protein, and fiber, providing heart health benefits. Cocoa, on the other hand, is a powerful antioxidant, contributing to improved mood and reduced stress.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can replace fresh yeast with 7 g of dry yeast.

2. How can I keep the spirals fresh?
Store the spirals in an airtight container at room temperature for 2-3 days. You can also freeze them for later consumption.

3. Can I replace sour cream with another ingredient?
Yes, you can use yogurt or cottage cheese to achieve a similarly fluffy dough.

In conclusion, nut and cocoa spirals are a perfect choice for any occasion. Whether you prepare them for a gathering with friends or enjoy them with family, these delights will bring smiles and joy. Remember, cooking is an art, and every recipe is an opportunity to create beautiful memories. Enjoy!