Oh yes it is and here is a simple recipe for chocolate bread in one of its many forms. I am not sure what this little bun should be called. Is this a recipe for a chocolate babka? Or is it a recipe for a chocolate bullar (like the kanelbuller but with chocolate) or is it simple a recipe for that amazing chocolate bread that you once made?
It does not matter. What matters is that you try this incredible, easy recipe for delicious chocolate bread.
Ingredients for the dough:
300 g good quality plain or strong white wheat or spelt flour
200 g water
3 g dry yeast (1.5 g instant yeast, 6 g fresh yeast)
50 g sugar
6 g salt
100 g butter at room temperature
Ingredients for the filling:
60 g dark chocolate
60 g unsalted butter
2 tablespoons cocoa powder
4 tablespoons of icing sugar
if you are Mexican (or just if it sounds nice to you), add 1/2 teaspoon or more of cinnamon.
Ingredients for the glaze:
1 teaspoon of cold water
pinch each of salt and sugar
Make a pre dough:
Measure the flour into a big bowl and make a well. Sprinkle the yeast and the sugar into the well and add 100 grams of water. Flick a little flour over the water to close the well and cover with a tea towel. Wait for one hour and the yeast will foam up through the surface of the flour. If it does not, dig through the surface to check for signs of life.
Make the dough:
Add the rest of the water, and the salt. Knead for ten minutes and then add and the butter. Knead well until the butter is completely incorporated and the dough gets shiny and is elastic.
Pop the dough back in the bowl, cover, and let rise for 2-4 hours or over night in the fridge, until it has doubled in bulk. While the dough is resting, melt the butter and chocolate (filling) together and then stir in the cocoa and the icing sugar. Cover and leave it. It should be easily spreadable.
To shape the delicious chocolate bread things (this is where it becomes interesting):
Generously flour your work surface and pull the dough out of the bowl and on to the work surface. Flour the top of the dough and roll it into a rectangle. The short side should be around 30 cm and it should be about 0.5 cm thick. Take the filling out of the bowl and spread it all over the dough rectangle. Be patient and spread it all the way to the very edges.
Fold the dough up along the long side of the rectangle into thirds, as if you were folding a piece of paper for an envelope.
Using a scraper or a pizza cutter (knife is a worst case scenario) cut the dough into sections about 2 cm wide.
Form these into twists, stretching them as you do.
Wrap them two and one half times (this is really important – you will see why) around the first three fingers of your non working hand (the working hand need to do the wrapping). You start by pinching one end of a twist between your thumb and your third finger. Wrap the dough around loosely counting 1, 2 and then you get (this is the “half” bit) to the back of your hand. Bring the loose end of the dough up over the strands of dough you have wrapped around your fingers add thread it between two of your fingers.
Take it back over the other side of the strands of dough, and then tuck it under and remove the whole thing from your fingers.
Bunch it up nicely and place it on a baking tray you have covered with non stick baking parchment. Sounds complicated, IS a bit complicated, but practice makes perfect. I warn you it will take some practice, but even blobby, broken, bunched up bits of dough seem to look rather artful once they are baked.
Cover with a tea towel and let rise 45 minutes.
Pre heat the oven to 220 degrees C.
Glaze the buns with the egg wash and then pop them into the oven. Bake for 15-20 minutes and cover them with a piece of parchment paper if they are getting too brown.
Cool completely on a wire rack (that’s wishful thinking because they are terrific when they are warm).
Want to learn more about bread! Click here to take a baking class and enjoy a really fun, informative session where you will learn a lot, eat a lot, and have a lot of bread to take home.