Chocolate rolls with raisins

Chocolate rolls with raisins
yeast dough
  • 50 Dekagram (dkg) flour
  • 8 Dekagram (dkg) butter
  • 1 Piece egg
  • 4 Decilitre (dl) milk
  • 20 Gram (g) yeast fresh
  • 1 Peck salt
  • 2 Table spoon (tbsp) raisin
  • 12 Tea spoon (tsp) sugar
  • 1 Tea spoon (tsp) cocoa powder
  • 4 Dekagram (dkg) butter

season: Whenever

occasion: 4Family, 4Gift

origin: Traditional (National&Religious)



yeast dough

This is a traditional yeast cake, we used to prepare especially in winter. Perfect one-course meal eating after meat soups. First dissolve the yeast in a decilitre tepid milk and a peck of sugar. Than mix and knead the flour, melted butter, egg, milk, yeast mixture, raisin and a peck of salt in a bowl. Cover it and set aside for 40 minutes on a warm place. Roll out the dough after it was doubled at least on a floured board approx 1-2 cm thick.


Mix the sugar, cocoa powder with warmed butter. Disperse this cocoa mixture on the dough and roll up. Than take a pan which is covered with baking paper. Cut the roll for 2 cm thick slices and put on baking paper immediately. Bake it in preheated oven on 180 C degree for 20-25 minutes. After 10 minutes reduce the tempereture to 150-160 C degree. Kids love it and can't stop eating, you can serve for breakfast as well if you have enough time to prepare it in the early morning.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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