Hazelnut Chocolate Cream Bread

Prepare the ingredients for the bread.

Put all the ingredients except salt and butter into the mixing bowl. The yeast should not come into contact with the sugar. Mix on speed 1 of the stand mixer until it forms a dough, then switch to speed 4-5 and beat until it reaches the rough film stage.

When the dough is slightly smooth, add salt and softened butter. Beat on speed 2 until the butter is mixed with the dough, then switch to speed 4-5 and beat until a film forms.

Take out the prepared dough, fold it and shape it into a ball. Take a small piece to check; when pulled apart, it should form a relatively firm, translucent membrane. After rounding, place it in a fermentation box and ferment it for the first rise at 28 degrees.

Ferment until it doubles in size. Dip a finger in flour and poke a hole; it does not collapse immediately and springs back.

Fold and press to release the air, divide into 8 portions, 60 grams per dough piece. Roll into balls, cover with plastic wrap, and let rest for 20 minutes.

Take a piece of dough and roll it out into a rectangle.

After flipping, place the long side on top, then roll it up from top to bottom after arranging it, and pinch the opening tightly.

Brush a layer of water on the surface, then dip it in a full layer of crushed hazelnuts.

Seal at the bottom, place on the baking tray.

Oven fermentation setting, 34°C, humidity 75%, ferment until it doubles in size, about 40 minutes.

Gently press the surface; it slowly rebounds. If fermentation is fast, take it out early. Preheat the oven to 190 degrees Celsius, both top and bottom.

Place in the lower-middle layer, bake at 180 degrees on both top and bottom for 22 minutes. If the coloring is satisfactory, cover with aluminum foil in time.

During baking, whip the cream with sugar until it reaches the piping consistency. Place it in a piping bag with a 6 or 8-tooth piping tip.

Melt the chocolate with coconut oil over a double boiler. Take the baked bread out and tap it to release the steam, then assemble after it has cooled.

Let the cooled bread dip in half chocolate and wait until it solidifies.

Use a serrated knife to cut the bread in the middle without cutting all the way through, then squeeze in 2-3 layers of cream! Perfect!

Slightly bitter chocolate paired with cream is not overwhelming! Stuffed bread needs to be sealed and refrigerated to prevent the cream and chocolate from melting. Have you learned how to make delicious homemade chocolate cream bread?

Finished product.

Finished product.

Finished product.