Dark Chocolate-Filled Soft Rolls
Inspired by techniques from King Arthur Baking.
Pillowy sweet rolls folded around two sticks of dark chocolate and dusted with icing sugar.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- baking tray lined with baking paper
- rolling pin
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 261 kcal |
| Protein | 5 g |
| Carbohydrate | 34 g |
| of which sugars | 10 g |
| of which free sugars | 9 g |
| Fat | 11.7 g |
| of which saturates | 6.8 g |
| Fibre | 3.3 g |
| Salt | 0.52 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 230 ml water lukewarm, about 38 °C
- 35 g caster sugar
- 55 g unsalted butter softened
- 2 tsp vanilla
- 210 g plain flour
- 85 g wholemeal bread flour
- 20 g dried milk powder
- 28 g instant mashed potato flakes
- 6 g fine sea salt about 1 tsp
- 6 g instant (fast-action) dried yeast
Filling
- 200 g dark chocolate (70%), cut into 24 sticks about 8 cm long
To finish
- 2 tbsp whole milk to brush
- 25 g icing sugar
- 1
Dough. Combine all the dough ingredients, cover and leave 20 min, then knead until soft, smooth and slightly sticky. Oil your hands and the worktop rather than adding more flour.
- 2
Rise. Cover and leave about 1 1/2 h, until puffy; it will not quite double but will lose most of its stickiness.
- 3
Roll. Halve the dough and roll each half on a lightly oiled worktop to a 20 x 23 cm rectangle. Cut each into 6 pieces of about 10 x 8 cm.
- 4
Fill. With a short side facing you, lay a chocolate stick 2-3 cm from the far edge, fold that edge over it to the middle and press. Lay a second stick on the seam, then fold the near edge up over it and press again. Turn seam side down onto the tray and repeat, spacing the rolls 4 cm apart.
- 5
Prove. Cover and leave 1-1 1/2 h, until puffy. Heat the oven to 180 °C (160 °C fan).
- 6
Bake. Brush with milk and bake 14-18 min, until light golden; the bread reads 88-93 °C. After 5 min move to a rack and dust with icing sugar. Serve warm, or rewarm briefly so the chocolate softens again.
Storage
Keep in an airtight box for up to 2 days. Rewarm at 160 °C for 4-5 min; freeze for up to 1 month.
