Chocolate Sweet Bread

I made a recipe of sweet bread another day that was so good that I decided to make a sweet chocolate bread based on that recipe, I made some adjustments and it was good beeeemmm!

To make it even better, I passed a half-bittersweet chocolate coating and a little granulation on top.After the bread had cooled for a while, it was a soft, delicious chocolate cone.

Optionally you can still put drops of chocolate, dried fruits and nuts in the mass of your bread.

If this is the first time you make bread via, or if you’ve done it before and it did not work out, take a look at this post here full of tips.

Chocolate sweet bread

• 1 cup milk (240ml)
• 1 cup of sugar
• 1 tablespoon dry yeast (10g dry or 30g fresh yeast)
• 75g unsalted butter
• 1 yolk
• 1/2 teaspoon of salt (if you use butter with salt do not add)
• 3 tablespoons of cocoa powder (or 5 tablespoons of chocolate powder, if you use chocolate powder, reduce the sugar to 3/4 cup)
• About 500g of wheat flour
• Drops of chocolate, granulated chocolate or nuts (optional)

Begin the recipe by placing half the milk in a container, 1 tablespoon of sugar and the yeast (it is important that the milk does not exceed 40ºC, because above this temperature it kills the yeast and its bread does not grow).
Mix well and let stand for about 5 minutes or until it starts to “bubble” and grow (this process gives you certainty that the yeast is active and your bread will grow).
Then add half the flour, the yolk, the melted butter (important that it is not hot), the rest of the milk, the rest of the sugar, the activated yeast and the salt (do not put the salt in direct contact with The yeast, spread it through the corners of the container).
Mix everything with a fork until you get a texture that allows you to toast.
Transfer the dough to a clean surface and sprinkle with flour and add the remainder of the wheat flour until the dough is smooth and leaves the hands (even if the dough is slightly sticky, try not to add all the wheat flour, so , Your bread gets softer).
Continue to soak for 10 minutes or until the dough is elastic.
Let it rest in a tightly closed container for about an hour or until it doubles in volume.
Divide the dough according to the number of buns you want to make and form balls (I divided the dough into two and made 8 balls with one piece and a braid with the other).
Distribute in a greased and sprinkled with chocolate and let rest for another 1 hour to grow again.
Then bake at 200ºC for about 30 minutes or until you stick your bread with a toothpick it comes out clean (do not forget to preheat the oven for at least 15 minutes).
For a very damp and damp bread, you can put one form with water in the other oven rack along with the loaves in the first 15 minutes of the oven time, then remove and let it finish baking normally.

Since the batter of this bread is dark and I still covered with chocolate, I did not do another finish before baking, but if you want the chocolate bread to look shiny on top and not cover with chocolate, just pass a beaten yolk Each loaf before baking.