巧克力麵包捲 
Chocolate Bread Rolls
Thinking back to the bread sold at my elementary school snack shop, besides the apple bread, there was a long chocolate bread. Its chewy texture and the chocolate inside really won my heart. Although I can't replicate the exact texture, I decided to make a similar chocolate bread roll to relive that memory.
Feel free to visit my blog at http://lemon-banana.blogspot.com/
Tips
* You can substitute instant yeast for regular dry yeast, using half the amount and adding it directly to the flour to mix into a dough.
* You can use any spread you like for the filling.
* You can replace the milk with egg wash.
Chocolate Bread Rolls
Thinking back to the bread sold at my elementary school snack shop, besides the apple bread, there was a long chocolate bread. Its chewy texture and the chocolate inside really won my heart. Although I can't replicate the exact texture, I decided to make a similar chocolate bread roll to relive that memory.
Feel free to visit my blog at http://lemon-banana.blogspot.com/
Tips
* You can substitute instant yeast for regular dry yeast, using half the amount and adding it directly to the flour to mix into a dough.
* You can use any spread you like for the filling.
* You can replace the milk with egg wash.
Cooking Instructions
- 1
Cut the butter into small pieces and let it come to room temperature; sift the flour and set aside. Pour the regular dry yeast into about 1/3 cup (80ml) of warm water at 80°F (26°C) and let it sit for 5 minutes to activate.
- 2
Mix the all-purpose flour, granulated sugar, salt, egg, and activated yeast mixture in a bowl. Gradually add the remaining 1/3 cup (80ml) of water, depending on the flour's absorption, and knead into a non-sticky dough.
- 3
Use a hand mixer on medium speed to knead the dough for 3 minutes until smooth. Add the cut butter and continue kneading on medium speed for another 3-4 minutes until the dough can be stretched into a thin film.
- 4
Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours. Once risen, punch down the dough to release air, divide it into two equal parts, shape into balls, cover with plastic wrap, and let rest for 15 minutes.
- 5
Roll the rested dough into a rectangle, spread a layer of hazelnut chocolate spread, and roll it up from the shorter side, pinching the seam tightly and placing it seam-side down. Let it rise in a warm place for a second fermentation for 50 minutes.
- 6
Once doubled in size, brush with a layer of milk and bake in a preheated 350°F (170°C) oven for about 30 minutes.
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