Chocolate bread roll

No body loves the kitchen as much as my children do during the holidays!

I tried to understand their frequent visits, I hear noises even at midnight!. Is it hunger? is it the cold? or boredom? One thing is sure: If they do not find something ready, they would serve themselves to a full messy sink, to my horror in the morning! (My daughter says this last sentence does not make sense language wise, but I am sure you understand what I mean!)

That is where pastries come in handy.

Sweet or savoury, they are always welcome. No need to heat them up and they are quiet filling.

So a batch made in the morning would last the whole day… and (with a lot of luck) night!

Today I opted for a sweet one.

                    

Ingredients:

300g bread flour

1 tbs instant dried yeast

2 eggs (I used 1 egg and one 1 egg white in the dough and used the remaining egg yolk to brush the loaves)

2 cups mixture of lukewarm milk and water (that is not very accurate, I suggest you pour a little at a time when you are kneading until the dough reaches the right consistency which is soft and elastic)

1 cup sugar

1 tsp salt

1 tsp vanilla extract

Chocolate (There is no precise amount or kind of chocolate, Cooking chocolate, Buttons. etc. I used Nutella! And it is delightful!)

Method:

I used a stand mixer to knead the dough for about 6-8mins

I just poured all the ingredients in except the chocolate and the egg yolk (Make sure you do not pour salt over the yeast as it kills it!)

Leave the dough in a warm place until it doubles in size as it rises.

Knead again (by hand this time) for few minutes.

Roll out the dough and spread the chocolate. (Dust your working surface with flour to help you handle the dough)

Roll to form a loaf (this quantity makes two loaves.)

Brush with the egg yolk.

Place on a tray and let it rise again for 1/2 hour.

Cook in a hot oven (200˚ in mine!) until golden brown in colour.

Cut as you would for a Swiss roll and enjoy!