Chocolate-Stuffed French Milk Bread Rolls
Description
These soft and fluffy French milk bread rolls are filled with a rich chocolate bar for a sweet, bakery-worthy treat. The dough is enriched with warm milk, sugar, and a touch of oil to create a tender crumb. Each roll is shaped around a piece of chocolate, brushed with egg wash, and baked to a beautiful golden finish. Perfect for breakfast or an afternoon snack.
Ingredients
- 250 ml warm milk
- 1 packet dry yeast about 7g
- 500 g all-purpose flour
- 80 g granulated sugar
- 1 packet vanilla sugar about 8g
- 1 egg white for dough, yolk for glaze
- 1 tbsp milk for glaze
- 80 ml neutral oil
- 1 bar chocolate bar broken into sticks
Instructions
- Dissolve the yeast in the warm milk and let it rest for 10 minutes.
- Mix together the sugar, vanilla sugar, flour, egg white, and oil.
- Add the milk-yeast mixture and begin kneading the dough.
- Form a ball, cover with plastic wrap and a cloth, and let the dough rest for 1 hour.
- Flour your work surface and gently deflate the dough.
- Shape the dough into about 10 small, round balls.
- Roll each ball out with a rolling pin, place a chocolate stick at one end, and make cuts along the opposite end without reaching the tip.
- Roll the dough around the chocolate from one end to the other.
- Place the rolls on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for 30 minutes.
- Brush each roll with the egg yolk mixed with a little milk.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes, watching carefully until golden brown.
Notes
- Letting the yeast bloom in warm milk first ensures the dough rises properly.
- Watch the rolls closely during baking — they can go from golden to overdone quickly.
- Use a good-quality chocolate bar for the best melted result inside each roll.