Caramel Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.

   Tip: Make sure to whisk until well combined.

3. 3

   Add the melted butter and warm milk to the bowl. Mix until a dough forms.

   Tip: Don't overmix the dough.

4. 4

   Knead the dough for 5 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easy kneading.

5. 5

   Roll out the dough to a thickness of 3mm. Brush with butter.

   Tip: Make sure to cover the entire surface.

6. 6

   Spread the caramel sauce over the dough, leaving a 1cm border around the edges.

   Tip: Use a spatula to spread evenly.

7. 7

   Roll the dough into a tight log, starting from the long side.

   Tip: Use a little bit of water to help stick the dough together.

8. 8

   Cut the log into 6 equal pieces. Place on the prepared baking sheet.

   Tip: Make sure to space the pastries evenly.

9. 9

   Bake for 20-25 minutes or until golden brown.

   Tip: Don't open the oven door during the first 15 minutes.

10. 10

    Remove from the oven and let cool for 5 minutes.

    Tip: Use a wire rack to cool the pastries.

11. 11

    Dust with confectioners' sugar before serving.

    Tip: Optional, but adds a nice touch.