Cocoa Dough for Sfintisori (Saints' Day Rolls)

Ingredients

• 120 ml — Sparkling water
• 25 g — Cocoa powder
• 1 level tbsp (5 g) — Dry yeast
• 50 g — Solid sweetener
• 1 knife tip — Table salt
• 15 ml — Rum extract
• 1 tsp — Grated lemon zest
• 200 g — Whole wheat flour
• 30 ml — Rapeseed oil
• 15 g — Coconut flakes (topping)
• 5 pieces (50 g) — Ground walnuts (topping)
• 30 ml — Agave/maple syrup

Preparation

1. Mix the liquid and dry ingredients (except flour) in a bowl using a fork until a homogeneous mixture forms.
2. Gradually incorporate the flour into the wet mixture, stirring continuously.
3. Knead the dough, adding the rapeseed oil, until it becomes elastic and non-sticky.
4. Cover the dough and let it rest at room temperature until it doubles in volume.
5. Divide the risen dough into 5 equal portions and shape into balls.
6. From each ball, roll out 2 thin strips by rolling on the work surface.
7. Braid the strips two by two to obtain a braided roll.
8. Shape each braided roll into a figure-8, forming the Sfintisori.
9. Bake the Sfintisori for 30–35 minutes at 180°C on a baking-paper-lined tray.
10. After baking, brush with agave/maple syrup and sprinkle with ground walnuts and coconut flakes.

Recipe in pictures

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