Chocolate Break
Lovely chocolate cakes with hazelnuts for a lovely cozy moment.
Chocolate brud with hazelnuts can be enjoyed warm with cold butter or they can be a joy in a packed lunch, for example as a little Friday treat on a special day, they are a hit.
I mix dark chocolate and milk chocolate in this recipe, because it gives the most wonderful combination of intense chocolate flavor and sweetness from the milk chocolate. You are free to choose your favorite. To make them a little extra delicious for a sweet treat, I add hazelnuts and sprinkle a little pearl sugar on top.
Working time 30 minutes.
Quantity 12 pcs.
Freezable Yes
Chocolate Break
3 timer
30 min.
2 days
And
12 pcs.
while I'm cooking
20 g yeast
2 dl room temperature water
1½ dl Greek yogurt 10%
1 tablespoon sugar
1 tsk salt
75 g whole wheat flour
400 g wheat flour
50g butter
2 eggs
100 g milk chocolate, coarsely chopped
100 g dark chocolate, coarsely chopped
75 g hazelnuts, coarsely chopped
1 teaspoon granulated sugar
Dissolve yeast in a bowl of water and add Greek yogurt, sugar, salt and whole wheat flour. Mix together – preferably in a mixer. Add wheat flour and knead the dough for 5 minutes. Add butter in small cubes and knead the dough for another 5 minutes. Let the dough rise on the kitchen counter for an hour and a half.
Place the dough on a floured surface and make a well in the middle of the dough. Crack an egg into the well and add the dark chocolate, milk chocolate and hazelnuts on top. Fold the dough slightly around the filling and use a spatula to chop the dough into small pieces. Use the spatula to turn the dough with the filling as you go and chop the dough through again.
Divide the chopped dough into the number of buns and lift each piece onto a baking sheet lined with baking paper. Let the chocolate chips rise for an hour with a clean cloth over them. Brush gently with beaten egg and sprinkle with hazelnuts and granulated sugar. Bake in a preheated oven at 200 degrees Celsius for about 15-17 minutes, until golden and cooked through. Let them cool slightly on a rack before serving.
