Description
Soft and fluffy homemade chocolate sandwich bread filled with rich melted chocolate and topped with a crunchy cocoa crumb topping for a bakery-style treat perfect for breakfast, snacks, or dessert.
Ingredients
- 250g bread flour
- 30g granulated sugar
- 3g salt
- 1 teaspoon instant yeast
- 1 large egg, room temperature
- 130ml warm milk
- 25g unsalted butter, softened
- 80g baking chocolate chips
- 50g cocoa crumb mixture
- 1 tablespoon cocoa granules
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the cocoa topping by mixing the cocoa crumb mixture and cocoa granules in a small bowl. Refrigerate until needed.
- In the bowl of a stand mixer, combine bread flour, sugar, salt, instant yeast, egg, and warm milk. Mix on low speed until the dough begins to form.
- Increase the speed to medium-high and knead until the dough becomes smooth and elastic. Test with the windowpane method.
- Add the softened butter and continue kneading until fully incorporated and the dough becomes soft and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Cover loosely and let rest for 30 minutes.
- Roll each dough portion into a long oval strip. Sprinkle chocolate chips along the upper center.
- Make 5 small slits at the bottom section of the dough using a knife. Roll the dough tightly from top to bottom and seal the edges.
- Place each shaped roll into an oval mold or mini loaf pan.
- Allow the dough to rise again for 45 to 60 minutes until puffy and nearly doubled.
- Preheat the oven to 180°C (356°F).
- Brush the tops gently with beaten egg wash and sprinkle generously with the chilled cocoa crumb topping.
- Bake on the middle rack for 20 minutes. After 10 minutes, loosely cover the tops with foil to prevent over-browning.
- Remove from the oven and cool slightly before serving warm.
Notes
- Bread flour creates a softer and chewier texture than all-purpose flour.
- The dough should pass the windowpane test before rising for best fluffiness.
- Chilling the cocoa topping helps maintain a crunchy crumb texture after baking.
- Chopped chocolate bars may be substituted for chocolate chips.
- The dough can be refrigerated overnight after kneading for make-ahead preparation.
- Store bread in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped bread rolls for up to 1 month.
- Reheat in a 160°C oven for 5–7 minutes or microwave for about 20 seconds.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 1 bread roll
- Calories: 310
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 48mg
