Pumpkin bread with chocolate filling
Cooking Instructions
- 1
Mix all ingredients #1 in a stand mixer using dough hook on low speed until it comes together for about 2 minutes
- 2
Slowly pour the water into the dough and keep mixing until it comes together (if the dough is too wet you can add more bread flour of a maximum of 3 tablespoons)
- 3
Add the margarine and keep mixing until the dough is elastic
- 4
Take the dough out and put it on the counter dust a little flour on it and knead with your clean hands. Form into a ball shape and put it in a container and seal with a plastic layer and cover with kitchen towel. Let the dough proof for 1 hour.
- 5
After 1 hour of proofing, punch the dough let the air out. On the counter,dust a little flour and knead the dough before you equally cut it into 8 pieces
- 6
Shape the individual dough into a ball size and put the chocolate filling in and cover by folding the dough and re-shape it into ball again using your palm.
- 7
Put the ball into an aluminium baking pan and let it proof for another 30 minutes. 10 minutes into the last proofing, preheat your oven to 392'F or 200'c both top and bottom heat
- 8
When your dough is done proofing, brush the surface with evaporated milk and sprinkle with sesame seeds. Put it in the oven and bake for 15 minutes using bottom heat and then some 5 minutes using top heat.
- 9
Final step when your bread is done, brush it with margarine while its hot. Let it cool before serving.
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