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pull apart chocolate bread-islandsmile.org

CHOCOLATE STUFFED SOFT PULL APART BREAD.

CHOCOLATE-STUFFED SOFT PULL APART BREAD MADE FROM SCRATCH, MAKE THESE BETTER THAN BAKERY BOUGHT CHOCOLATE STUFFED BREAD. A CROWD-PLEASING BREAKFAST OR TEA TIME SNACK TO ENJOY.
Course Breakfast, Snack
Cuisine American, baked
Prep Time 1 hour 40 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings 5
Author jehan

Ingredients

2 cups of bread flour

2 tablespoons of Sugar

1 teaspoon Salt

1 teaspoon instant yeast

1 tablespoon of cold butter(the following amount is for the dough, please make sure to have extra butter on hand to brush lightly on the baking dish as well as to apply on the rolled dough)

1/2 cup milk

1 large egg beaten

1/2 teaspoon of oil

1 cup of chopped cooking chocolate or chocolate chips, you can also use Nutella spread

Instructions

Forming the dough

In a large bowl combine flour, Sugar, yeast and Salt.

Once the above ingredients are mixed together, add cold butter, use your fingers to mix in the butter with all the other ingredients, until you get a crumbly mixture.

Into the same bowl, pour in the milk followed by the beaten egg and begin mixing all the ingredients to form a soft dough.

Using a push and pull action, continue to knead the dough for exactly 8-10 minutes or until the dough is smooth and elastic.

Once the dough is smooth, oil the same bowl or a separate bowl then lightly coat the dough with oil as well.

Place dough in the bowl and cover with cling film or a tea towel and store in a warm place for an hour.

Making the buns.

lightly butter an 8×8 baking pan or Pyrex dish and set aside.

Once the dough had risen, punch it down, knead lightly for a minute or two and then divide the dough into half.

Lightly sprinkle flour on a flat surface. roll the dough into a rectangle about 12×8 inch that is not too thin or thick.

lightly brush the surface of the rolled out dough with melted butter. avoid brushing the borders of the dough.

Sprinkle the finely chopped chocolate over the dough, spreading them evenly on the dough surface, then gently roll the long side of the dough towards you, tightly from one end to the other, as you reach the end, pinch both the edges together to secure the roll.

Using a sharp knife cut the long roll into thick rounds, you should roughly get about 9 pieces.

Place them on the buttered baking dish, making sure the side you cut is facing up, leave space between the pieces so they don’t crowd each other but at the same time become attached when they rise. cover with a cloth. leave it to rest for 30-45 minutes in a warm place to proof.

While the buns are proofing, preheat oven to 180C and bake for 20-30 minutes or until the top of the buns slightly turn golden in colour. since various factors affect the temperature of the oven and baking time may vary by few minutes, the first time you bake the buns, I would advise you to keep an eye on the buns once they pass the 15-minute timeline. since I’m using a convection oven my perfect time to take out the buns out from the oven was between 20-25 minutes.

Remove the buns from the oven and lightly brush a bit of but over the top, let the buns cool and serve.

Recipe Notes

KEEP THE FOLLOWING TIPS IN MIND FOR A SUCCESSFUL BAKE OF CHOCOLATE FILLED PULL APART BREAD.

1/ kneading the bread for 8-10 minutes is crucial to the success of a soft, light texture.

2/once the dough is filled and placed in a baking dish, make sure to cover and let the prepared dough rise for 30 minutes.

3/While placing the cut dough in the baking dish, leave enough space between the dough so they can rise without crowding each other.