CHOCOLATE BREAD DELICIOUS
Chocolate
bread. Bread filled with chocolate. You can’t get any simpler than that. This one is topped with a delicious chocolate
streusel.
Prep
Time : 30 minutes
Cook
Time : 30 minutes
Total
Time : 1 hour
Servings : 12
INGREDIENTS
Bread Dough
·
30
g butter
·
1/2
cup water
·
1/2
cup milk
·
1/4
cup (50g) sugar
·
7
g (1 sachet or 2 1/4 teaspoons) instant yeast
·
3
1/4 cups (420g) bread flour
·
1
teaspoon salt
·
1
egg
Fudge filling and sauce
·
1/4
cup (50g) sugar
·
1/3
cup thickened cream
·
Pinch
of salt
·
85
g dark chocolate (60-70%), coarsely chopped
·
56
g (1/4 cup or ½ stick) unsalted butter, diced, at room temperature
·
1
teaspoon vanilla extract
For the Chocolate Streusal Topping
·
30
g butter, melted
·
65
g plain flour
·
¼
cup (40g) dark brown sugar, lightly packed
·
1/8
teaspoon cinnamon
·
1/8
teaspoon salt
·
1
½ tablespoons dark choc chips (note 1)
·
1
tablespoon cocoa (any is fine, but I used dutch processed for the dark colour)
(note 1)
INSTRUCTIONS
For the bread dough
1.
In
a small saucepan over the lowest heat, melt the butter. Once it has almost all
melted, add the water, milk and sugar. Stir until combined and sugar has melted
(only about a minute - you just want the mixture to be luke warm, not hot).
Turn the heat off and sprinkle yeast over the top, then whisk together well.
Allow to sit for about 10 minutes until foamy.
2.
While
that is sitting, sift the flour and stir through the salt. Add the milk
mixture. Mix together and then knead until smooth and elastic. You can do this
by hand or in a stand mixer with a dough hook for 5-7 minutes. When the dough
is smooth and elastic, place it in an oiled bowl and cover with plastic wrap.
Sit in a warm spot to rise for about an hour or until doubled in size.
For the fudge sauce
1.
In
a medium saucepan over medium heat, combine sugar, cream and salt. Simmer,
stirring occasionally, until sugar completely dissolves, about 5 minutes.
Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth.
Let cool to room temperature. Filling can be made up to a week ahead and
stored, covered, in the fridge. Let come to room temperature before using.
For the streusel topping
1.
Add
all ingredients to a bowl and stir with a spoon until combined and forming
large clumps. Pour onto a lined baking tray and place in the oven for 10-15
minutes. Remove from oven and allow to cool completely before crumbling into
chunks.
Now to put it all together
1.
Preheat
the oven to 200C. Line a round pizza tray with baking paper.
2.
When
the dough has doubled in size, punch it back and turn it out onto a lightly
floured surface. Cut it in thirds, then roll each third out into a large
rectangle about 8x12 inches
3.
Spread
one third with the one third of the fudge sauce and lay another layer of dough
over the top. Spread with another third of the fudge sauce and lay the last
layer of dough over the top. Cut the dough stack into 3 lengthways. Press the
top ends together and plait the 3 lengths, then twist into a wreath and
transfer to the baking tray.
4.
Sprinkle
the chocolate streusel over the top.
5.
Bake
for 25-30 minutes until nicely golden on top. Turn out onto a rack and allow to
cool for a few minutes, before serving.
NOTES
·
I
use a standard Australian 20ml tablespoon
Recipe from sugarsaltmagic. com
Delicious Food Recipes
Post a Comment