Chocolate Roll


  • 1 package yeast
  • 1/4 cup warm water
  • 1/2 cup butter
  • 1/3 cup sugar
  • 3 egg yolks
  • 3/4 cups milk scalded and cooled
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamon
  • 3 cups flour
  • Chocolate streusel filling
  • 3/4 cups chopped pecans
  • powdered sugar glaze


  1. Sprinkle yeast into warm water and let stand until dissolved.
  2. With an electric mixer, cream butter until light and beat in sugar.  Beat in egg yolks.  Then add yeast mixture, milk, salt, and cardamon.  Gradually mix in the flour, beating at low speed with an electric mixer or by hand.  Dough will be quite soft.  Turn out on a floured surface and knead until smooth.
  3. Return dough to bowl and butter the top lightly.  Cover and let rise in a warm place about 1 1/2 hours or until doubled in bulk.
  4. Turn out dough on floured surface and knead lightly.  With floured rolling pin roll out dough 8 inches wide, 54 inches long, and about 1/4 inch think. Sprinkle chocolate streusel filling evenly over it, covering to within 1 inch of the edges, and sprinkle with pecans.  Roll up jelly-roll fashion from a long side, making a long rope.  Pinch ends to seal.  Holding one end of dough, twist it a dozen times to make a rope.
  5. Bake 325 degrees, 30-35 minutes, or until richly browned.  While still warm spread entire surface with powered sugar glaze.

Chocolate Streusel Filling- Mix until crumble:

  • 1/2 cups sugar
  • 1/4 cups flour
  • 2 tablespoons butter
  • 1 1/2 tablespoons cocoa
  • 1/2 teaspoon cinnamon

Powdered Sugar Glaze- Mix until smooth:

  • 1 cup powdered sugar
  • 4 teaspoons milk
  • 1/2 teaspoon vanilla

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