Decadent Chocolate Chip Spirals
Indulge in these soft and fluffy spiral rolls filled with rich dark chocolate chips, perfect for a sweet breakfast or an afternoon treat. These delightful rolls, known as artoulakia, are infused with aromatic spices and can transport you to a charming Greek bakery with every bite. This recipe beautifully combines the traditional Greek flavors of mahlepi and masticha, accommodating those who may not have them on hand through simple substitutions, making it an approachable yet exotic dish for any home cook.
12
Servings
200
Calories
12
Ingredients
Ingredients
water
1 cup (Bring to a boil and cool to warm)
cinnamon
1 dash (For kanelozoumo)
dry yeast
1 1/2 teaspoons (Active dry yeast)
sugar
1 teaspoon (For activating the yeast)
flour
2 1/2 cups (All-purpose flour, divided)
oil
1/4 cup (Vegetable or olive oil)
brown sugar
1 cup (Packed)
mahlepi
1 teaspoon (Optional but recommended)
masticha (or ouzo)
3 ounces (Anise-flavored spirit or substitute)
vanilla
1 teaspoon (Pure vanilla extract)
bacon grease
1 teaspoon (For added flavor)
dark chocolate chips
1 cup (For filling)
Instructions
1
Prepare the kanelozoumo by bringing 1 cup of water with a dash of cinnamon to a boil. Remove from heat and let cool until warm but not hot to the touch.
2
In a mixing bowl, combine the warm kanelozoumo, 1/2 cup of flour, 1 teaspoon of sugar, and the dry yeast. Stir well and let it rest for about 5-10 minutes, or until the mixture is frothy and bubbly.
3
Add in the brown sugar, mahlepi, masticha (or your choice of ouzo), vanilla, and bacon grease. Mix thoroughly until all ingredients are well incorporated.
4
Gradually add in the remaining flour, kneading the mixture until you achieve a soft, pliable dough. The dough should be smooth and not sticky.
5
Cover the dough with a clean cloth and place it in a warm area. Allow it to rise until it doubles in size, which should take around 1 hour.
6
Once risen, punch down the dough and lightly knead it. Divide the dough into 12 equal pieces.
7
Take one piece of dough and roll it out into a rectangle approximately 3 inches wide and 12 inches long. Evenly sprinkle chocolate chips over the surface, then tightly roll the dough from the bottom to form a tube.
8
Shape the rolled dough into a spiral resembling a snail and place it on a parchment-lined baking sheet. Repeat this process with the remaining pieces of dough.
9
Cover the prepared rolls and let them rise again until they double in size, approximately 45 minutes.
10
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown.
Nutrition Information
8.3g
Fat
26.7g
Carbs
1.7g
Protein
0.8g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Chip Spirals?
They are soft, fluffy Greek-inspired rolls known as artoulakia, filled with dark chocolate chips and flavored with aromatic spices like mahlepi and masticha.
How many calories are in each spiral?
Each roll contains approximately 200 calories.
What is kanelozoumo and how is it used?
Kanelozoumo is cinnamon-infused water made by boiling water with a dash of cinnamon. It is used as the liquid base for the dough to add a warm, spiced flavor.
Can I substitute mahlepi and masticha?
Yes, while mahlepi and masticha provide traditional Greek flavor, masticha can be substituted with ouzo or another anise-flavored spirit, and mahlepi can be omitted if unavailable.
What is the purpose of bacon grease in this recipe?
A small amount of bacon grease is added to provide a unique depth of flavor and richness to the dough.
How long does the dough need to rise initially?
The dough should rise in a warm area for about 1 hour, or until it has doubled in size.
What is the oven temperature for baking?
The rolls should be baked in a preheated oven at 350°F (175°C).
How long do the chocolate chip spirals bake?
They typically bake for 15 to 20 minutes until they reach a golden brown color.
How many servings does this recipe yield?
This recipe makes 12 equal-sized spiral rolls.
How should I roll the dough for the filling?
Roll each piece of dough into a rectangle roughly 3 inches wide and 12 inches long, sprinkle with chocolate chips, and then roll tightly into a tube.
What is the texture of the dough supposed to be?
The dough should be soft, pliable, smooth, and not sticky to the touch.
Is there a second rise required?
Yes, after shaping the rolls into spirals, they need to rise again for approximately 45 minutes before baking.
Can I use olive oil instead of vegetable oil?
Yes, the recipe allows for either vegetable oil or olive oil depending on your preference.
What type of chocolate chips are recommended?
Rich dark chocolate chips are recommended for the best flavor contrast with the aromatic dough.
How do I activate the yeast?
Combine warm kanelozoumo, a small amount of flour, sugar, and dry yeast, and let it sit for 5-10 minutes until frothy.
What is the total carbohydrate content per serving?
Each serving contains 26.7 grams of carbohydrates.
How much sugar is in each roll?
There are 10 grams of sugar per serving.
Can I use pure vanilla extract?
Yes, 1 teaspoon of pure vanilla extract is recommended for flavor.
How much flour is needed in total?
The recipe calls for 2 1/2 cups of all-purpose flour, used in stages.
What does 'punching down' the dough mean?
It means gently pressing the risen dough to release air bubbles before dividing and shaping it.
Do I need to line the baking sheet?
Yes, it is recommended to place the spirals on a parchment-lined baking sheet to prevent sticking.
What is the protein content of these rolls?
Each roll provides approximately 1.7 grams of protein.
What is the fat content per serving?
There is approximately 8.3 grams of fat in each spiral.
Are there fibers in this recipe?
Yes, each roll contains about 0.8 grams of fiber.
Is the brown sugar packed or loose?
The 1 cup of brown sugar should be packed.
Can I substitute the ouzo?
If you do not have ouzo or masticha, you can look for other anise-flavored substitutes or omit it, though the flavor profile will change.
What is the best way to serve these?
They are perfect as a sweet breakfast item or as an afternoon treat with coffee or tea.
Why should the kanelozoumo be warm but not hot?
If the liquid is too hot, it will kill the yeast; if it is too cold, the yeast will not activate properly.
Can I make these without mahlepi?
Yes, mahlepi is optional, though it is recommended for an authentic Greek bakery flavor.
How many ingredients are in this recipe?
There are 12 main ingredients used to make these decadent spirals.