Chocolate hazelnut bread is a delightful combination of rich chocolate and nutty hazelnut flavors wrapped in a soft, buttery bread. This bread is perfect for special occasions, breakfast, or as a sweet treat to enjoy with a cup of coffee or tea.
Total Time: 3.5 hours
Servings: 14 rolls
Ingredients:
Dry Ingredients:
6 cups (800 g) all-purpose flour
4 teaspoons (12 g) dry yeast
2 teaspoons (10 g) salt
1 cup (200 g) granulated sugar
Wet Ingredients: Filling:
200 ml warm milk
200 ml water
2 large eggs
150 g melted butter
2 teaspoons (10 g) vanilla extract
1 tablespoon vegetable oil (for greasing the bowl)
Egg Wash:
1 egg yolk
1 tablespoon milk
2 tablespoons granulated sugar or sesame seeds (for sprinkling on top)
Instructions:
Prepare the Yeast Mixture:
In a mixing bowl, mix the warm milk with sugar.
Add the yeast and mix well.
Cover and let rest for 5 minutes until frothy.
Prepare the Dough:
In that mixing bowl, add the eggs, melted butter and salt .
Add the vanilla extract and water, then mix well.
Add the flour to the wet ingredients.
Knead the dough until it comes together.
Transfer the dough to a floured surface and knead until firm and homogeneous.
First Rise:
Grease a bowl with vegetable oil and place the dough inside.
Cover and let rest in a warm place for 2 hours, or until the dough doubles in size.
Shape the Dough:
Divide the dough into 2 portions, then divide each portion into 7 parts, making a total of 14 balls (approximately 100 g each).
Cover the balls with a towel and let them rest for 15 minutes.
Roll out each ball, add 1 teaspoon of hazelnut spread, and spread it on half the dough.
Cut slits in the other side of the rolled dough with a knife.
Then roll the dough and form a crescent.
Second Rise:
Place the rolls on a parchment-lined baking sheet.
Cover with a towel and let them rise in a warm place for 30 minutes.
Bake:
Preheat the oven to 350°F (175°C).
Mix the egg yolk with 1 tablespoon of milk and brush over the rolls.
Sprinkle with sugar or sesame seeds.
Bake for about 35 minutes, or until golden brown.
Cool and Serve:
Let the rolls cool completely before serving.
Enjoy your delicious homemade chocolate hazelnut bread!
Tips
Ensure the milk is warm, not hot, to activate the yeast without killing it.
Store the bread in an airtight container at room temperature for up to three days. For longer storage, you can freeze the rolls and reheat them in the oven before serving.
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