Cinnamon Roll (Diganti Bubuk Coklat) 
Chocolate Powder Roll (Adapted from Cinnamon Roll)
This is actually a cinnamon roll recipe, but since I don't like cinnamon, I replaced the cinnamon powder with chocolate powder. Friends who want to recreate this with cinnamon powder are welcome to do so. The method I used is autolysis, which is a process of forming natural gluten to minimize kneading.
Open in Cookpad AppCooking Instructions
- 1
Mix the flour and powdered milk in a bowl, set aside.
- 2
Mix the granulated sugar, eggs, and milk, stir until well combined, then add to the flour, stir briefly just until combined. The dough will be sticky. Cover with cling wrap and let it sit for 6-8 hours.
- 3
After 8 hours, add the yeast, knead until halfway smooth, then add the butter and salt, knead until smooth and elastic for 5-10 minutes, perform the windowpane test.
- 4
Shape the dough into a ball, cover with cling wrap, and let it rise for 1 hour until doubled in size.
- 5
While waiting for it to rise, prepare the filling by mixing all the filling ingredients, resulting in a sticky chocolate spread-like mixture.
- 6
Prepare a silicone mat, roll the dough thin to release air, shape it to the size of a letter paper, spread with the filling, then roll it up. (Sorry, no photo as my hands were messy)
- 7
Cut the dough (I used thread, check on YouTube), arrange on a baking tray or aluminum foil greased with margarine. Cover with cling wrap, let it sit for 1 hour.
- 8
Preheat the oven to 350°F (180°C). Brush the dough with milk, then bake for 20-30 minutes until cooked. Brush with butter after removing from the oven.
- 9
Chocolate glaze: Melt all the ingredients together. Ready to be poured over the rolls. Since this is to be taken to the office, the chocolate can be separated in a plastic bag. Pour the chocolate over when ready to eat.
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