Bread Roll with Chocolate

Name: Bread Roll with Chocolate
Prep time: 30 min
Cook time: 60 min
Ingredients: Dough made from 300g of wheat; chocolate

This is a cute bread roll filled with chocolate. Bread roll may look difficult to form, but it is easy with small tips and with chocolate!

Prep Time 30 mins

Rest Before Cook 1 hr

Cook Time 20 mins

Keyword Bread

Servings 300 g of wheat in the dough

INGREDIENTS

Dough made from 300g of wheat (check this dough recipe *1, *2)
chocolate

INSTRUCTIONS

First Fermentation

Refer to the dough recipe until the first fermentation.
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Second Fermentation

When the dough has doubled in size, start forming.
Gently press the dough 2-3 times to release the gas.
Take out the dough and cut it into pieces of desired weight (*3), and form into a ball.
Using a rolling pin, roll out the dough so that it is thicker at the front and thinner at the back (*4).
Fold both sides to make a triangle.
Roll out with a rolling pin to a length of 25 cm (*5).
Place a piece of chocolate in front (*3) and roll it up while pulling the dough.
Place the dough, end of roll side down, on a baking sheet covered with a cookie sheet.
Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.

Baking

Preheat the oven to 175℃.
Bake in the oven for 15-20 minutes until the dough is browned.
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NOTES

Using 300g of flour, the number of doughs that can be formed after the second fermentation is as follows;

18 pieces of approx. 30g dough

12 pieces of approx. 45g dough

9 pieces of approx. 60g dough

6 pieces of approx. 90g dough

For ease of forming, I recommend dividing the dough into 45g or 60g portions.

I rolled 12g of chocolate onto 45g of dough. The chocolate is quite thick, so be sure to roll the dough out enough and cut chocolate into good sized pieces before rolling. When I used half of the chocolate (6g), it was easier to form, but I was disappointed when I ate it because there was not enough chocolate.

It may sound complicated to write that “the front is thicker and the back is thinner”, but if you use a rolling pin and roll it out all the way to the back, it will look like this. The key is to roll it out all the way to the edge.

Normally, you roll out the dough from the front to the back, but in this case, roll out the dough from the back to the front, from the top of the triangle to the bottom, so that the top doesn’t widen and the bottom gets wider.

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