Roxakia: Vegan Vanilla Chocolate Swirl Pastries
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- Опубліковано 28 сер 2024
- Get this recipe here: www.dimitrasdi...
Ingredients
For the Syrup:
2 and 1/2 cups (600ml) water
3 cups (700g) granulated sugar
orange rind
juice of an orange
1 teaspoon pure vanilla extract
1 cinnamon stick (optional
For the Pastry Dough:
3/4 cup (185ml) lukewarm water
1/4 cup granulated sugar
2 teaspoons (7g) instant active yeast
3 and 1/2 cups (500g) all-purpose flour
zest of an orange
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (125ml)orange juice
3/4 cup (185ml) vegetable oil
The Chocolate Mixture:
1/2 cup (60 g) unsweetened cocoa powder
1 teaspoon ground cinnamon
3-4 tablespoons orange juice
optional: 60g ground walnuts, pecans, or hazelnuts
Instructions
Preheat the oven to 350 °F, 175 °C.
Line 2 baking trays with parchment paper.
Make the Syrup: Combine the sugar, orange zest, water, cinnamon, and orange juice in a pot and ccok over medium heat until the sugar dissolves. Remove the pot from the heat and add the vanilla extract. set aside to cool completely.
Make the dough: In the bowl of a tabletop mixer that has been fitted with the hook attachment, add the yeast, water, and sugar. Whisk together and allow to proof for 6-8 minutes.
In a large mixing bowl combine the flour, salt, baking powder, and orange zest. Whisk together.
Add the orange juice to the yeast mixture along with the oil and the flour mixture. Knead until combined. About 305 minutes. The dough should be smooth. If it is too sticky add a little more flour.
Divide the dough into 2 portions. One portion should be about 100 grams smaller than the other. This will be the chocolate part of the pastry.
Place the smaller portion of dough in the bowl of the mixer. Add the cinnamon, cocoa powder, and the orange juice. Knead until combined.
Lightly flour your work surface and roll the vanilla dough out to a rectangle approximately 12 by 10 inches (30cm by 25 cm)
Roll the chocolate dough int a long log. About 12-13 inches long.
Place the chocolate log on the longer edge of the vanilla pastry and roll it up tightly.
Cut half-inch thick slices and shape them into circles.
Place the rounds on the baking trays and bake in the preheated oven until golden. About 25-30 minutes.
As soon as the pastries come out of the oven transfer them all into the same pan and pour the syrup over them. Flip them over and let them absorb the syrup for an hour. Transfer to a serving platter and serve with Greek coffee.
Kali orexi.
Notes
The pastries can be dipped into the syrup once they're baked instead of pouring it over them in the tray. This will keep them a bit dryer and less syrupy. Dip them in for about 30 seconds and then transfer to a serving paltter.
The pastries can be stored in an airtight container at room temperature or in the refrigerator. They taste best at room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
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Ευχαριστούμε για άλλη μια υπέροχη συνταγή. Αγαπάμε την ελληνική κουζίνα και την όμορφη Ελλάδα. Χαιρετισμούς Φάνης και Σάντρα ❤️❤️❤️
I think it is delicious and very tasty! Congratulations for this recipe!
Good job dimitr's
Ya I need this stuff! You make it all look sewsooooo so good,Thanx Karl
You really did a great job 👏
Amazing recipe ❤️👍🤗
Amazing recipe 😋 👌 😍 looks more than yummy 😋 😍 thanks 😊 for sharing 😊
These look wonderful and so r u .
Looks delicious.
Hello lovely Dimitra
Cheers 👌👌👌🙏🏼🙏🏼🙏🏼🥀🍃🌹
I buy mine from Lidl and they are delicious, but there is this horrible aftertaste because of the amount of sugar they use. I will try doing them on my own so I can control the amount of sugar. Yours look delicious and so flavoursome. I love your channel, Greek cuisine needs to be known more. Also, thanks for the vegan recipes, keep them coming!
Thank you so much for this recipe,they look delicious!!😋
My pleasure 😊
Anyone else press like before they see the video? 😂
I already know it’s gunna be good. ❤️
That’s such a good attitude to have that you’d rather have the mistakes be made during your recording so you can share with us how to prevent them 💕
Thanks for sharing this recipe! Do you use regular white sugar or cane sugar? I’ve done vegan baking before, and I remember reading that white sugar is not vegan because the char of animal bones is used in the processing of sugar. I use cane sugar to keep it vegan.
I use organic sugar and the bag says vegan..
Looks delicious, but at what point did you let them rise?
Looks so delicious. I can’t wait to try it. I love all your recipes. Quick question…. Do you use Costco Kirkland light olive oil in all your recipes?
Yes 😀
@@DimitrasDishes thank you 😃It wouldn’t burn?
Ohhhhh I am making these for sure. Quick question - any additional proofing for the dough, aside from the time the yeast had in the beginning to bubble?
TY sweet Dimitroula mou! I'll try to make these I prefer them smaller like bite-size I guess I have to bake it a little less time if I am correct?
Yes, as soon as they're golden, they're ready :) maybe 15 mins for the small ones? Enjoy them, Tanya!
❤️
please proofread the recipe, knead 305 minutes?
So is this your variation of Rokakia? I was taught the recipe from my aunt in Greece 30 years ago and she told me to not give it to anyone, as she was respecting the wishes of the old woman of the village in Greece that she learned it from. I respected my aunt and the old woman from the village that the recipe came from and never gave it to ANYONE. You are a wonderful cook and baker but right now I am disappointed and do not know what to think.
Christine, I’m sorry you got caught up in such nonsense but if your aunt had respected the old lady from the village, she would not have given you the recipe. I’m sure the old lady wouldn’t mind since she is no longer alive. How do you think recipes are taught if no one is suppose to give them to anyone?
I don’t understand your disappointment. What exactly are you disappointed with? Dimitra is showing us her recipes , which might differ from ours but that’s what she was taught and teaches, we learn from each other. I have been cooking for 35 years and learn something new everyday. Don’t be disappointed, feel free to share. Thanks Dimitra.
@@sophiegiannarakis9358 I was not offense at all in my comment. By you, commenting about by aunt that you never knew is very disrespectful and overtly defensive. It is sad what people do in the name of money.
@@christinemanigian209 you probably won’t understand this comment as you did not understand my last one. I was not speaking about your aunt, obviously I never met her , how could I,. I was speaking about the old lady in the village. Her recipe must of been something special for your aunt to give it to you. I was not insulting your aunt nor you for that matter.
What is sad is the state of the world at this particular time. This is petty in regards to what is going on with Ukraine. People choosing war over kindness.
So why comment if you are not prepared to give what you think is the better recipe. And I'm so very over people like you taking offence with the slightest thing....grow up!!!