10-Minute Chocolate Rolls
Soft, fluffy chocolate rolls that are quick to make and perfect for any occasion.
Ingredients
Wet Ingredients
- 2 pieces Eier or 60g Soy Milk for the vegan version
- 30 g Sugar or more to taste
- 1 packet Vanillezucker
Dry Ingredients
- 250 g Quark or Soy Quark/Soy Skyr
- 220 g Flour Type 405 or 630
- 1 tsp Baking Powder or 1.5 tsp without eggs
- 50 g Chocolate Chips
Instructions
Preparation
- If using a Thermomix: Place the eggs (or soy milk), sugar, and vanilla sugar into the mixing bowl. Blend for 10 seconds on Speed 5.
- Add the quark, flour, baking powder, and chocolate chips to the bowl. Mix for 40 seconds on kneading mode.
- For the vegan version: If the dough seems too loose, add a bit more flour until the consistency is right.
- Using a small ice cream scoop, drop mounds of the sticky dough onto a baking sheet lined with parchment paper. Make sure they are small for the best results.
Cooking
- In an Air Fryer: Bake at 200°C without preheating for about 7 minutes on a low fan setting until they gain a lovely color, checking occasionally.
- In an oven: Bake the rolls in a preheated fan oven at 200°C for 10-15 minutes, or until they are beautifully golden.
Notes
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for a week. They can be frozen for up to three months. Serve warm, optionally drizzled with icing or accompanied by whipped cream or vanilla yogurt.