Vanilla olive oil adds an extra deliciousness to this recipe!

2 oz. fresh yeast (or 6¾ tsp. dry yeast)

½ cup warm water

6½-cup flour

½ cup sugar

12 oz. margarine/butter (3sticks) (1/2 cup+1 TBS. EVOO)

½ cup warm orange juice

4 eggs

- Pinch salt

Filing:

2-cup sugar

½ cup confectioner’s sugar

1 cup sifted cocoa

2 Tbs. instant coffee granules

1 Tbs. vanilla sugar

Topping:

4 oz. margarine/butter (1stick)

½ cup sugar

1½-cup flour

1 Tbs. vanilla sugar

To assemble:

Olive Connection vanilla olive oil for coating

1 egg, beaten for egg wash

  • Dough: Dissolve the yeast in the warm water with a drop of the sugar. After it has completely dissolved, combine with the remaining ingredients in the mixer bowl. Mix well with a dough hook to obtain smooth dough. Cover and allow to rise for one hour.
  • Filling: Mix all ingredients and mix well.
  • Topping: Mix by hand to form coarse crumbs.
  • To assemble: Preheat oven to 350F
  • Grease 3 loaf pans. Divide dough into 3 parts. Work with one section at time. (Each section makes 3 mini loaves)
  • Roll the dough to double the length of the pan and smear with vanilla olive oil. Sprinkle 1/3 of the chocolate filling over the dough. Roll up jellyroll style and pinch the ends closed. Fold the roll in half and twist 3 times. Transfer to greased loaf pan or mini loaf pans.
  • Brush with egg wash & sprinkle the streusel over the entire roll. Repeat process with the remaining two parts of dough. Bake for 45/60 minutes, mini 30, but check at 25.
Carol Sapoznik
Life happens in the “and” moments – the places where we let more in, allow new directions of thought, create connections, remain open to all possibilities.
After 4+ decades at Crate & Barrel, I'm writing on retail, travel, marketing, the arts, causes that matter, & everything along this journey forward.

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