One day, I wanted to eat sweet chocolate bread, but I was too lazy to knead. Then I found this video recipe helpful — roll out the proofed dough to a rectangle and shape into ropes. I did it in a really casual way, and they were so cute!
I ate a few after freshly baked, and saved some for next day breakfast. Just give them a mist and warm in a 180ºC toaster for a few minutes to bring back the softness and moisture.
Video Recipe
Ingredients
Makes 8
For the dough
- 200 g bread flour
- 20 g cacao powder
- 1 tsp (3 g) dried yeast
- ① 15 g sugar
- 3 g salt
- 10 g butter
- 40 g milk
- 100 g hot water
- 20 g cacao chips for baking
- ② 20 g sugar
How to Make Twisted Olympic Chocolate Rings
- Melt butter in the hot water, then pour in milk and stir well.
- Mix flour, cacao powder, salt, ① 15 g sugar and dried yeast in a big bowl, then pour in step 1 buttery milk, mix well until no granules. Shape round the dough, cover with cling film and let proof until it double its size.
- After proofing, evenly distribute cacao chips into the dough. Sprinkle some flour on a work surface, take out the dough and punch down, shape round again, and let it rest for 5 minutes.
- Roll out the dough into a 15x30cm rectangle.
- Sprinkle ② 30 g sugar on the dough. Slightly press the sugar if you feel it can fall off.
- Divide the dough into 16 pieces of rectangles. Stretch both sides to make it longer, then twist 2 together into 1 and make into a ring shape.
- Place the twisted dough on a baking tray, cover with a clean dry cloth, let them proof until 1.5 times bigger.
- Preheat oven to 180ºC, bake for 12 mins.
