Original Zebra Rolls Recipe by Chef’s Cult:
Chocolate-hazelnut cream:
150 g roasted hazelnuts
100 g sugar
120 g chocolate
50 g butter
100 ml milk
White dough:
150 ml milk
60 g sugar
20 g yeast
250 g flour
One egg
Dark dough:
4 tablespoons cocoa powder
200 ml milk
60 g sugar
20 g yeast
250 g flour
One egg
For the finish:
60 g melted butter
4 tablespoons water
6 tablespoons sugar
Preparation time: 2 h : 30 min
Servings: 6
Original Zebra Rolls Recipe the Chef’s Cult:
Chocolate-hazelnut cream:
5.3 oz roasted hazelnuts
3.5 oz sugar
4.2 oz chocolate
1.8 oz butter
3.3 oz milk
White dough:
5 oz milk
2.1 oz sugar
0.7 oz yeast
8.8 oz flour
One egg
Dark dough:
4 tablespoons cocoa powder
6.7 oz milk
2.1 oz sugar
0,7 oz yeast
8.8 oz flour
One egg
For the finish:
2.1 oz melted butter
4 tablespoons water
6 tablespoons sugar
Preparation time: 2 h : 30 min
Servings: 6
Hello my little savanna-running-zebras! Finally we are ready to share with you the best kept cooking secret of the century! Developed and designed in our Chef’s Cult hell’s kitchen, here is the best thing happening since the beginning of life itself. We are ready to share with you the one and only, original, Zebra Rolls recipe!
What are zebra rolls?
For sure you heard of cinnamon rolls, they’re literally everywhere, but on the other side, they are getting sort of tedious. That’s why we designed this zebra rolls recipe, to be the little bad brother of cinnamon rolls. Zebra rolls are made with a specific technique of blending to doughs together, making the recognizable zebra pattern. And on top of that, just to keep you drooling, they’re filled with a delicious homemade chocolate-hazelnut cream. Sounds like a blessing and tastes like heaven!
The technique of zebra rolls
The catch of making wonderful zebra rolls is the dough! It must be moist and soft, but not to sticky. When the dough is perfect, you need to thin it out alternately, always working one dough at a time. In the end (when filling the dough) it’s important to turn the thinned zebra dough on the opposite side! Roll it from the inside out, because the best things come from the inside (says my Cosmopolitan horoscope)!
How to make zebra rolls?
If you want to impress your household members with your zebra roll recipe, it definitely needs to look like something, we’ll help you with that.
1. First make your filling, because it needs to cool down (and you need time for that)! Take out your hazelnuts, quickly roast them (and remove the tiny rind, easily by rubbing them onto each other), place them in your mixer and give it a good swing! Afterwards, heat up your pan and melt the butter. Add the milk, sugar and chocolate, let everything melt (just like my dream of becoming a hair stylist). In the end add the mixed roasted hazelnuts and give it a good stir. Reduce for a few minutes, put in your favorite bowl and let it cool down.
2. In the meantime, it’s time to spank your dough. The zebra rolls are made out of two types of dough, the basic difference is literally just the color (added cocoa powder), so we’ll just describe how to make the basic white dough (for the dark dough just add the cocoa powder). First prepare the yeast mixture! Warm up the milk, add the sugar and yeast (we make this step to activate the yeast). Let it rise for 5-10 minutes and it’s ready to go!
3. Now take out a medium sized bowl and add the flour. Pour in the activated yeast mixture and add one egg. Mix everything together and relieve your stress level. The dough needs to be sticky but compact. In the end flour your bowl and the dough thoroughly, (so it won’t stick when it rises). Let it rise for 60 minutes (or as everybody else says, until at least double the size).
4. Repeat the whole process again for the dark dough, with the only difference of adding the cocoa powder. Add it in the beginning together with the flour, and mix it together, so it distributes evenly. The rest is the same as for the white dough.
5. Now flour your working surface and take out your doughs. Cut them in similar sized pieces and let’s do the zebra work. Always thin the doughs alternately to get a nice zebra pattern. Depending on the size of your cuts, the pattern will be bigger, or smaller in size. When thinning your dough always add enough flour (so it doesn’t stick) and work your way from the middle outwards. When it’s evenly thinned out it’s time for the most important step! Now have some courage and turn over your thinned out dough.
6. It’s filling time! Place your filling evenly on the dough and smear it with your kitchen knife. Now grab some water and brush the edges of your dough. Cut a “X” in the middle of your thinned dough and start rolling it gently, in a circle shape, from the inside out. When you come to the end, seal the ends thoroughly. In the end cut your zebra circle into small pieces with a sharp knife.
7. Melt your butter and take out your baking tray. Soak your zebra rolls in the melted butter and place them in the baking tray. You can leave a little distance between them, because they will rise while baking. Heat up your oven on 180 ° C (350° F) and bake for 25-30 minutes. Take them out and brush your zebra rolls with your sugar/water mixture. They will become shiny and just yummy! It’s time to call yourself lion king because you earned your first, delicious, zebra roll!
