A soft Tangzhong loaf, layered with butter, cinnamon sugar, and chocolate. Absolutely delicious and fairly easy to make.
Chocolate Cinnamon Pull-Apart Bread
A soft tangzhong loaf, layered with butter, cinnamon sugar, and chocolate. Absolutely delicious and fairly easy to make.
Chocolate Cinnamon Pull-Apart Bread Ingredients
Instructions
Add milk and flour to a small pot. Heat up over medium heat while constantly stirring. Once the mixture has thickened, transfer to a bowl and cool to room temp before continuing with the main dough.
Add all the ingredients (including the tangzhong), except butter, into the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. Add the butter.
Knead for 10-20 more minutes at low-medium until the dough has a smooth surface and pulls away from the sides of the bowl.
Place the dough in a lightly oiled bowl, and proof at around 78F/26C for 90 minutes or until doubled in size.
Once doubled, roll out the dough into a 14x14-inch square.
Spread butter on top of the dough.
Sprinkle over cinnamon sugar and chopped chocolate.
Go over with your rolling pin to lightly push the chocolate into the dough (just so that the pieces stay in place).
Use a pizza cutter to cut the dough into 12 pieces.
Arrange the dough pieces in a 9x5-inch bread tin, as demonstrated in this video.
Cover and proof for 30-45 minutes at around 78F/26C until the dough is nice and puffy.
Bake at 355F/180C for 35-40 minutes.
Serve warm
Ingredients
Directions
Add milk and flour to a small pot. Heat up over medium heat while constantly stirring. Once the mixture has thickened, transfer to a bowl and cool to room temp before continuing with the main dough.
Add all the ingredients (including the tangzhong), except butter, into the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together. Add the butter.
Knead for 10-20 more minutes at low-medium until the dough has a smooth surface and pulls away from the sides of the bowl.
Place the dough in a lightly oiled bowl, and proof at around 78F/26C for 90 minutes or until doubled in size.
Once doubled, roll out the dough into a 14x14-inch square.
Spread butter on top of the dough.
Sprinkle over cinnamon sugar and chopped chocolate.
Go over with your rolling pin to lightly push the chocolate into the dough (just so that the pieces stay in place).
Use a pizza cutter to cut the dough into 12 pieces.
Arrange the dough pieces in a 9x5-inch bread tin, as demonstrated in this video.
Cover and proof for 30-45 minutes at around 78F/26C until the dough is nice and puffy.
Bake at 355F/180C for 35-40 minutes.
Serve warm