For the second day of pull apart bread series, I made a chocolate filled bread just for my daughter. Though she loves spicy breads, chocolate has a special place in her heart. And I didn’t want to miss it too. This was my second attempt at making a pull apart bread with chocolate. Day before yesterday, I made it with a dark chocolate ganache filling. While baking the chocolate oozed out and though the bread tasted great, it was awful to look at. I didn’t want to post an imperfect bread in the blog. So I made it again yesterday. This time I just used grated chocolate and so it turned out perfect.
As my daughter devoured the first bread, I didn’t want to give her the second one. So I packed the whole bread off to hubby’s office even before my daughter came from school. I just showed her the snaps of the bread. She was disappointed that she couldn’t taste, but I didn’t want to feed her too much bread and chocolate. This bread is also made with the tangzhong dough and so it turned out very soft. I have made a video for this recipe also. I am finding it little bit easier to make videos after a lot of trial and error. I hope you like and subscribe to my channel. Do not miss out any of my videos. I have planned some great videos in the future.
For The Tangzhong:
All Purpose Flour-1/6 cup
For The Filling:
Butter -2 -3 tbs
Grated Chocolate – 1/4 cup
Sugar – 2tbs
For The Dough:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Water – 3/4 cup
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
For the Tangzhong:
Mix flour and milk.
Whisk until you get a lump free mixture.
Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
The cling wrap should touch the surface of the tangzhong prepared.
Allow it to cool.
For The Bread:
In a bowl add flour, salt, sugar and yeast.
Make a well in the centre and add the prepared tangzhong.
Add water and make a soft sticky dough.
Add butter and knead until incorporated.
Take the dough to the counter and knead continuously for 10 minutes.
The dough should pass the window pane test.
Roll the dough into a ball.
Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
Cover with cling wrap and set it aside for 1 hour.
Once the dough is double, transfer to counter and press.
Preheat oven to 200°C.
Dust with flour and roll out each ball into a thin disc.
Apply butter all over the rectangle.
Sprinkle chocolate and sugar evenly.
Starting from the longest side, roll it into a log.
Grease a baking tray with butter and place the log on it.
Using a scissors, cut out 3/4th of the log into 1″ thick slices and arrange them as leaves. Take a look at the video to know about the shaping.
Apply milk wash all over the bread.
Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.
Remove from oven and serve the roll warm.