Chocolate Kimbula Banis aka Vienna Roll

 


This is a decadent chocolatey spin on the classic kimbula banis.


For the dough (dry mix):

2 cups flour

3 tbsp butter, cold

3 tbsp cocoa powder 

1/2 cup chocolate shavings

Mix all the ingredients together well until the butter is completely incorporated into the dough.


For the yeast (wet mix):

2 tsp yeast

2 tsp sugar

1 cup lukewarm milk

Dissolve the sugar in the milk and then stir in the yeast. Leave aside for 5 minutes in a warm dark place until frothy.


Pour the wet mix into the dry mix and combine into a dough. Knead for 15 minutes and leave aside in a warm place in a bowl, covered with a damp cloth.

After 1 hour or when the dough has doubled in size, divide the dough into 4 long pieces. Cover again and leave to double once more.

Roll each piece into an elongated triangle, fold, and shape into a roll.



For the sugar syrup:

2 tbsp sugar

3 tbsp water

Boil the water and sugar into a thick syrup 


Brush the dough with the sugar syrup. Then sprinkle coarse sugar over the top.

Bake at 200C for 15 minutes. Cool until the sugar syrup on top is no longer sticky and serve.


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