To start preparing the chocolate and raisins first mix the flour and salt in a bowl or the bowl of a food processor or a mixer to support. Hops together briefly.
Subsequently, in a large cup of measurement, it measures 1 cup of warm milk. To this add honey, butter and beat together. Sprinkle the yeast on the milk and let it splash for about 3-4 minutes.
If you use a food robot/stand mixer; With the food processor/support mixer that runs at low speed, gradually pour the mixture of milk into the processor over the flour.
Slowly add the water (all the more necessary) and allow the flour to form a soft dough inside the processor/mixer bowl.
If you use a mixture bowl; Add the foamy yeast and the mixture of milk to the flour and start kneading with your hands.
Add the water gradually, only what is necessary and continues to mix it until the flour forms a soft and flexible mixture.
Be careful not to add too much water or you will have an unmanageable sticky mixture.
Transform the dough into a floured surface and knead again for 8-10 minutes, working the dough very well, until it is smooth and elastic. (If you use the mixer stand, knead at average speed using the dough hook)
Transfer the dough formed to a lightly fattened bowl, turning once to cover everywhere. Cover with a wet kitchen towel or a plastic wrapping and set it aside in a hot place for about 1 – 1 1/2 hours until it has increased and doubled in size.
In the meantime, mix the butter, the chocolate chips, the raisins and the orange zest. Place and align a pan or tray with parchment paper and set it aside for subsequent use.
Once the dough has doubled, sprinkle a work surface again with flour and gently roll the dough into a rough rectangle of 9×12 inches on it.
Spread the raisin mixture uniformly with chocolate chocolate chips over the rolled dough.
So, starting from the longest end, it rolls up the dough in a parchment, making sure to keep it tight so that the filling remains inside.
Use a sharp knife to cut the 1 -inch round trunk. Place the individual rounds on the prepared sheet, cut the side down.
Cover the sheet with a wet kitchen towel and let the sandwiches rise a second time for about 30 minutes.
In the meantime, set the oven to preheat to 200 degrees C.
When the rolls increased for 30 minutes, reduce the fire to 180 degrees C, sprinkle the sandwiches with granulated sugar and place them to cook until they are golden brown.
Remove the chocolate chips and grape rolls passes from the oven, allow them to rest for 5-10 minutes.
Serve chocolate chocolate and raisins with your Masala chai evening chai or as a snack after school.
