I saw a picture of an elongated bread roll, like a hot dog roll, but slashed with a lame and the slashes were filled with lemon curd before baking. Well, I couldn’t find the recipe so decided to create my own. This is the first time I have stepped out of my chemist-trained-recipe-following comfort zone.
I also decided, since I don’t really care for lemon curd, I would instead roll chocolate ala pain au chocolat but using an enriched bread dough instead of puff pastry. This was also an excuse to use some of the 11# of chocolate I bought a couple of weeks ago.
The QC department suggested a less bitter chocolate (64% cacao) and sparkling sugar topping (good suggestion.) QC will have to live with 64% as I do have 11 pounds. Manufacturing suggested no chop the chocolate so small. Something the size of chocolate chips should melt fine and be easier to handle.
Chocolate Filled Bread Buns
• 2 teaspoons active dry yeast
• 1 cup barely warm milk
• 3 cups all-purpose flour
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1 teaspoons salt
• 2 eggs, one for dough, one for egg wash
• 1 tablespoon orange zest
• 165g, about 1 cup (4-6 ounces) bittersweet chocolate chopped fine (pulse in a food processor)
- In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
- Add 2 tablespoons melted butter, sugar, salt, egg, and orange zest. Stir until blended and fragrant.
- Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead. Or, if you have a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
- Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
- Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Flatten into an oval then roll to ¼ “ thick rectangle.
- Place a stripe of chocolate ½ “ from long end of rectangle. Roll to cover chocolate and place a second stripe of chocolate. Roll up and seal edges and all seams.
- Place rolls a on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
- Preheat oven to 400 degrees F.
- Slash diagonally 4x with lame.
- Brush 1 egg wash over the rolls. Sprinkle with coarse sparkling sugar.
- Bake for 8-12 minutes or until lightly browned. Serve warm or at room temperature.