Rolled Croquet Afternoon Coffee (Printable Version)
Tender, citrusy rolled croquet swirled with cocoa and topped with jam and crunchy nuts.
# What You'll Need:
→ Base Dough
01 -
4 large eggs
02 -
200 grams granulated sugar
03 -
240 milliliters vegetable oil
04 -
1 teaspoon vanilla extract
05 -
Zest of 1 lemon
06 -
1 ½ packets baking powder
07 -
All-purpose flour, as needed to form a soft, non-sticky dough
→ Filling and Decoration
08 -
Cocoa powder, to taste (for half the dough)
09 -
Jam, as needed
10 -
Melted chocolate, optional
11 -
Toasted and ground peanuts or almonds, for topping
# Steps To Follow:
01 -
In a large mixing bowl, vigorously beat eggs with sugar using a hand mixer or whisk until the mixture is pale and airy.
02 -
Add vegetable oil to the egg mixture and blend until fully integrated. Stir in vanilla extract and lemon zest.
03 -
Incorporate baking powder into all-purpose flour. Gradually add to the wet mixture, mixing until a smooth and soft dough forms that does not stick to your hands.
04 -
Split dough evenly into two portions. Keep one portion plain. Knead cocoa powder into the other portion until fully combined.
05 -
Roll and shape each portion of dough as desired, following traditional rolled form or preferred appearance.
06 -
Bake the shaped dough in a preheated oven until the exterior is lightly golden and firm.
07 -
Once baked and still warm, spread a generous layer of jam over the top. Optionally, drizzle with melted chocolate.
08 -
Sprinkle toasted and ground peanuts or almonds over the surface for decoration. Serve once cooled to room temperature.
# Notes and Tips:
01 -
Choose a cocoa powder that is rich and chocolatey in color, but not too dark, to avoid bitterness.