Chocolate Honeycomb Bread Rolls

Chocolate Honeycomb Bread Rolls

This is a chocolate honeycomb bread made with a yeast dough enriched with oil, milk, water, and eggs, then divided into two portions, with cocoa added to one portion. The pieces are filled with white or dark chocolate, arranged in a tray and left to proof, then the tops are brushed with a mixture of egg yolk, milk, vinegar, and a little Nescafé, and baked in a hot oven at about 250 degrees until done.

Sweet baked bread rolls shaped like a honeycomb and made with cocoa dough.

Like pull-apart sweet rolls or a sweet bread wreath.

A soft yeast-style bake that is best served fresh.

Ingredients

  • 1 kg or 7.5 cups Flour
  • 1 cup [200] Oil
  • 1 cup [200] Milk
  • 1 cup [200] Water
  • 2 Eggs
  • 1 tablespoon Butter
  • 1.5 tablespoons Yeast
  • 1 teaspoon Salt
  • 2.5 tablespoons [50] g Sugar
  • Dark chocolate
  • White chocolate
  • 1 teaspoon Nescafé
  • 2 tablespoons Cocoa
  • 1 teaspoon Vinegar
  • 1 Egg yolk
  • 1 tablespoon Milk for glazing

Instructions

  1. In a bowl or the bowl of a stand mixer, mix the water, milk, yeast, and sugar until the liquids are combined.
  2. In the stand mixer bowl, add the oil to the liquids after activating the yeast.
  3. In the stand mixer bowl, add the flour and salt, and knead until a cohesive, soft dough forms.
  4. On the work surface, divide the dough into two approximately equal portions.
  5. In a bowl, leave the first portion of dough plain as it is.
  6. In another bowl, add the cocoa to the second portion of dough and knead until it is colored.
  7. In a bowl greased with a little oil or butter, place each portion of dough, cover, and leave to rest for about 10 minutes.
  8. On an oiled tray, oil your hands and shape the dough into balls weighing about 60 g each.
  9. On the work surface, flatten each dough ball, then place a piece of white chocolate or dark chocolate inside.
  10. On the work surface, seal the dough well around the filling so it does not open during baking.
  11. On an oiled tray, arrange the filled pieces and leave them to proof for 45 minutes to 1 hour.
  12. In the oven, preheat the oven for 15 minutes at 250 degrees, with both top and bottom heat on.
  13. In a small bowl, mix the egg yolk with the vinegar and milk; Nescafé may be added.
  14. On the surface of the dough, carefully brush the tops with the glazing mixture so the pieces do not lose their puffiness.
  15. In the oven, bake the pieces on the lower rack until done; in the video, this took about 18 minutes.

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