Chocolate Halva Bread 巧克力芝麻糖麵包
I love making bread, creating new ways of making more delicious bread is something I enjoy doing too. Chocolate halva is one of my goto halva flavor, and turned out it is also a great bread flavor too!
Chocolate Halva Bread 巧克力芝麻糖麵包
Yield 1 regular loaf
Dough Ingredients
Whole Milk, 75g, at 110-115F
Yeast, 5g
Granulated sugar, 10g + 35g
Eggs, 2
Bread flour, 290-325g
Salt, 2g
Unsalted butter, 57g, at room temperature and cubed
Chocolate chip, 150g
Halva chunks, 110g
Syrup
Granulated sugar, 38g
Water, 30g
Instructions
Activate the yeast in milk with 10g of the sugar. Once the yeast is bubbly and activated, add in the rest of the sugar together with the eggs. Mix to combine.
Combine 290g of the flour and salt in a separate bowl, add the flour mixture to the wet ingredients, knead to combine.
Add the butter cubes to the dough, one or two at a time. The dough might be a bit wet and sticky at first, Continue to knead until the dough is not sticky anymore and appears to be smooth. Add more flour if absolutely needed. The dough is ready when it passes the windowpane test- Take a small part of the dough, slowly and carefully pull it apart, if the dough can sustain the pull without being torn and thin enough to let light through- like a windowpane, then the dough is ready. Transfer the dough to an oiled container, cover and let it rest until it’s doubled in volume.
Grease 1 regular loaf pan.
Once the dough is ready, roll the dough out into a 9”x13” rectangle. Spread the chocolate chips and halva chunks onto the rolled out dough, leaving a ¼” border all around. Roll the dough up from one short side to the other into a log. Carefully transfer the log into the prepared loaf pan, cover and do a final proofing for about 30-60 minutes until the top of the dough is poking up off the top edge of the pan.
Preheat the oven to 375 F while waiting for the final proofing. When the dough is ready, brush the top with egg wash, place the pan in the oven, immediately lower the temperature to 350 F, bake for 30 to 35 minutes until a skewer inserted in the center comes out clean.
While the bread is in the oven, make the syrup- Combine the sugar and water in a small saucepan, heat over medium heat until all the sugar is dissolved.
Once the bread is ready, remove it from the oven and brush on the syrup immediately. Make sure to use up all the syrup. Cool in the pan for about 5 to 10 minutes or until it’s cool enough to handle, remove from the pan and cool on a rack completely.
