Chocolate Twist Bread

I haven't been making anything exciting lately. It's the usual bread and cakes. Have so many things on the to-try list, but it seems like it's just keeps on growing longer, never shorter. But I guess everyone needs the usual simple recipes so that we can cope better in the kitchen, not having the turn it upside down just to make a simple meal for the family. :P Well, perhaps once in a while we make something special, if we have the time of the day. :) Today, I am just going to show another simple bread recipe that my kids love. Been making it a few times already, but only managed to post it up now. It's call Chocolate Twist Bread Bun.

Okay, I admit these buns are not that nicely twisted, but still acceptable right? Well, if you have handled bread dough before, you will understand why it's so hard to get it where you want it to be sometimes. :P

Although this buns doesn't look fantastic, they are still tender soft, chocolaty and delicious. My elder child is not a fan of buns, but she loves this, she chow one right down every time she had one. Want to make some to satisfy your bread / chocolate craving? Here is the recipe:

Ingredients for Chocolate Twist Bread Buns:
250g bread flour
40g cake flour
5g instant dry yeast
50g caster sugar
1 large egg
8g milk powder (about 2 tsp)
50ml water
80ml fresh milk
1 tsp baking powder
30g unsalted butter, room tmp

Filling:
40g cocoa powder
100g caster sugar
1/2 cup chocolate chips
40g butter, cut into small cubes

Method:

• In a large mixing bowl, except butter, mix all ingredients together to form a soft dough.
• Knead the dough till it is not sticky and add the butter. Continue to knead. To test if dough is ready, stretch a small piece using the finger tips of both your hands. If you can pull the dough to almost see through texture without breaking it, it's probably done.
• Place dough in a lightly oiled bowl and let proof for at least 90 minutes or until it is doubled in size.
• In the meantime, prepare the filling. Mix the cocoa powder and sugar together and set aside.
• Once the dough has been proofed, punched out the air and roll it out into a flat rectangle, about 1cm thick.
  
• Sprinkle the cocoa and sugar mixture over the surface of the dough, leaving about 1 cm at the border. Then add chocolate chips and the small chunks of butter, evenly distribute them on the surface.
  
  
• From the longer end, roll up the dough like a swiss roll.
• Now using the rolling pin, roll the the dough flat.
  
  
• At this point, if dough tear a little on the surface or the chocolate chips tear through, it's alright, don't worry about it. Then using a knife or a pizza cutter, cut the dough into strips of about 5cm width.
  

• Then using both hands to hold one end of each strip and give it a few good twist. Then place the twisted bun on greased paper or bread paper cups if desired. And let the buns proof for another 10 minutes.

• Bake in the preheated oven of 180C for 13 to 15 minutes till golden brown. Remove and let cool on rack.

Being a mom with young kids, particularly with a picky eater, I have to be constantly thinking of ways / recipes to get my child to eat more. And I could not be more happy when I see my child happily eating and most of all finishing the goodies I made for them .:) Thank goodness she loves this....but ain't gonna make it too often though, might loose its effectiveness!

Check out the tender soft bread as I tear open the bun. Even an old kid like me enjoyed it very much, lol! I have also made these for my neighbors bake order and they too enjoyed it a lot. This recipe is pretty versatile, you can change the filling to any kind of your liking, either kaya and butter, or red bean or sesame paste, I am sure it will turn out good. :) Hope you all will try this one out. Cheers and have a great weekend ahead!