Recipe by Random Rachel
Fluffy sweet spiral rolls with chocolate chips hidden inside. According to artisanbreadbaking.com "In place of mahlepi, you may use 1 tsp ground allspice, 1/2 tsp ground cinnamon and 1/2 tsp caraway seeds" (mahlepi is a Greek spice made from the seeds of the St Lucie cherry) and according to food subs.com you can substitute ouzo or sambuca for the masticha (an anise flavored Greek alcohol.) Recipe from cretatrapezomata.blogspot.com for ZWT9
Top Review by loof
So delicious! I used your substitutions for the mahlepi and masticha and the sweet and spicy flavor was outstanding and great with the dark chocolate. I added the oil from the ingredient list although it's not mentioned in the directions; I needed about another 1/2 cup flour to make a workable dough. Mine baked up perfectly in 18 minutes. These rolls were light and fluffy and we really enjoyed them - thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
- 1 cup water
- 1 dash cinnamon
- 1 1⁄2 teaspoons dry yeast
- 1 teaspoon sugar
- 2 1⁄2 cups flour
- 1⁄4 cup oil
- 1 cup brown sugar
- 1 teaspoon mahlepi
- 3 ounces masticha (or ouzo)
- 1 teaspoon vanilla
- 1 teaspoon bacon grease
- 1 cup dark chocolate chips
Directions See How It's Made
- Make kanelozoumo by bringing 1 cup of water and a dash of cinnamon to a boil. Allow to cool until it is warm, but not hot.
- Place kanelozoumo, 1/2 cup flour, tsp or sugar, and yeast in a bowl and mix well. Allow yeast to proof for 5-10 minutes until frothy.
- Add brown sugar, mahlepi, masticha, vanilla, bacon grease, and mix well.
- Add the flour slowly and knead until you have a soft, pliable dough.
- Cover dough and allow to rise in a warm place until doubled in size - about an hour.
- Punch dough down and lightly knead. Divide into 12 pieces.
- Roll one piece of dough out into about a 3" x 12" rectangle. lightly sprinkle with chocolate chips, and roll the bottom up to form a long tube of dough filled with chocolate chips. Roll the tube into a spiral so it looks like a snail. Place on a parchment lined baking sheet, and repeat with remaining dough pieces.
- Cover, and allow artoulakia to rise until doubled in size, about 45 minutes.
- Bake in a preheated 350*F oven for 15-20 minutes until golden.