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yields 25–30 servings

cakes & Butternut Brownie Cupcakes Gluten-Free Coconut Granola Bites Granola Bars Brownie Delight Fluffy Chocolate Brownies High-Protein Coconut Bars Chocolate Cheese Bars Dulce de Leche Cheesecake Pareve Cheesecake with Fruit Topping No Sugar No Cheese Cake Cranberry Bean Blondies Chocolate Fudge Cake Almond Fudge Cake Chocolate Chip Pound Cake Coffee Bundt Cake Fluffy Marble Cake Coconut Cocoa Nut Cream Cake Two-Layer Coffee

bars 3 ounces fresh yeast FILLING
1½ cups warm water
2 cups cacao powder
1 cup sugar or xylitol
5 cups sugar or xylitol
(see recipe note)
2 tablespoons coffee
5 pounds white spelt flour
1 cup orange juice 1½ cups flour
3 tablespoons vanilla sugar
2½ cups oil 1 teaspoon cinnamon
4 egg yolks
¾ teaspoon salt TOPPING
2 tablespoons vanilla sugar 4 egg whites
6 eggs 1 egg yolk
Oil, for brushing 2 teaspoons sugar
1 teaspoon water

1. Dissolve the yeast in 1 cup of the warm water with ½ cup
sugar. Let sit until the yeast activates and bubbles begin
to form, about 5 minutes.
2. Place the sugar or xylitol, flour, juice, oil, yolks, salt, vanilla sug-
ar, and eggs into the bowl of an electric mixer. Add the yeast mixture and knead until a dough is
formed, about 2 minutes.
3. Let the dough rise for 45 minutes. Knead once again for 7 minutes, then divide the dough into 6 equal parts.
4. Prepare the filling: In a medium bowl, combine all the filling ingredients. Divide the filling into 6 parts.
5. Working with one part of the dough at a time, roll out the dough to ¼ inch thickness. Brush with oil and sprinkle
liberally with the filling. Roll the dough jelly-roll style and place into lined or greased 9-inch loaf pans. Let rise for 30
minutes.
6. Prepare the topping: In a small bowl, whisk together the topping ingredients with a fork and brush the rolls. Bake at
350˚ F for 55 minutes.

RECIPE NOTE If you are using xylitol for the dough, add 1 tablespoon sugar to the warm water when dissolving
the yeast to help it activate and add the xylitol to the dough with the rest of the ingredients.

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