Wednesday, April 21, 2010

Curry Loves Cocoa

Or so I imagine. Curry powder is good on everything. I put it on my eggs. It might even mitigate the heart disease factor in this recipe I swiped in its entirety from my friend Brian Libfeld (He's one of those guys people tend to refer to using his full name.):

Curry-Cocoa Rolls with Pineapple Filling:

Part A:
4 cups all purpose flour
4 tablespoons curry powder
2 tablespoons ground flax
1 tablespoon baking soda
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt

Part B:
1 stick of butter
2 eggs
Warm water to top off
2 teaspoons yeast

Part C:
Some chocolate (I used a leftover half bar)
Some cream (about enough to cover chocolate in a small pan)
1 pat of butter
Canned pineapple pie filling

Part D:
Some cream
1 Egg
Some vanilla extract


1. Thoroughly mix together dry ingredients (Part A) in a large bowl.

2. In another bowl / cup add a clarified stick of butter and whisk with a little water to cool a bit, whisk in two eggs, and the top off with warm water to about to cups worth. Be careful the butter/water isn't warm enough to cook bits of the egg. Lighty mix this custardy gloop with the yeast and let sit for a few minutes to get foamy.

3. Combine yeasty gloop of Part B with dry ingredients of Part A in large bowl. Knead into a messy ball, sprinkling flour as necessary to keep it from sticking to your everything. It will stick to everything. And turn everything it touches yellow. Doesn't seem to stain though. More flour on your hands will get the excess dough off well.

4. Cover with a damp towel and let rise for a few hours (two or three) in a warm spot.

5. Take the risen dough, maybe knock it down a bit, and roll it out on a well floured, soon to be yellow surface until its a nice thin square.

6. Over a very low flame heat the chocolate with enough cream to cover it, adding a pat of butter when it starts to melt, stirring constantly until its like the best mexican hot chocolate consistency ever. Brush a thin layer of the warm cocoa mix over the dough and fold over one to make the squarish dough into a rectangle. This stuff is gonna ooze out of the edges, fair warning.

7. Add the canned pineapple filling in a thin layer over the dough and roll up like a carpet slowly and gently. (If you folded top to bottom, roll left to right.)

8. Cut in two inch segments with a sharp knife. Set aside to rest for another hour or two. The filling will continue to ooze out all over the place.

9. Whisk together one egg, a little cream, and some vanilla extract to make an egg wash. Brush the rolls lightly with this before transferring them to your greased and floured baking dish.

10. Preheat oven and bake on 400-425 for about a half hour. Let cool.

The results can be seen above. I haven't tried it yet, but if anyone else does they should let me know. This is actually more sophisticated cooking than what usually works out for me. That's one reason why Brian is one of my heroes.