Ingredients
- Bread flour — 190g
- Unsweetened cocoa powder — 10g
- Milk powder — 10g
- Yeast — 3g
- Egg + water — about 130g
- Sugar (add 30-40g for sweeter dough) — 20g
- Salt — 2g
- Butter — 20g
- Dark chocolate (14g × 6 pieces)
- Adjust water based on flour absorption
Steps
- Put all dough ingredients except butter and salt into the bread machine. Mix until smooth and elastic. Add butter and salt, continue mixing until the dough is smooth and stretchy. Let rise in a warm place until doubled (finger test: poke with floured finger — no spring-back means ready; if it springs back, it needs more time; if it collapses, it’s over-proofed).
- Remove the risen dough, deflate, and divide into 6 equal portions. Roll into balls, cover with plastic wrap, and rest for 15 minutes.
- Roll each small dough into a rectangular flat piece. Place a chocolate bar at the top (break one 14g dark chocolate bar into 3 small pieces), then cut the bottom portion into thin strips with a knife.
- Roll the dough up from top to bottom. Tuck the end underneath to prevent it from opening during baking.
- Shape all the bread rolls and place them on a baking sheet with space between them. Spray with water and let rise in a warm place until doubled. Bake in a preheated oven at 180°C for about 15 minutes.
- I didn’t brush anything on top this time, so the surface is matte. Brushing with milk or egg wash would give a shinier finish. Adjust baking time and temperature for your oven. Chocolate bread doesn’t brown obviously, so watch closely in the last few minutes to avoid burning.
