Chocolate & Cinnamon Tear & Share Loaf

 

Chocolate & Cinnamon Tear & Share Loaf

Makes 1 Loaf

INGREDIENTS

FOR THE DOUGH:

  • 400g plain flour
  • 50g granulated sugar
  • 1/2 teaspoon salt
  • 4tbsp warm water
  • 2 1/4 teaspoons dry yeast
  • 80 ml whole milk
  • 45g unsalted butter melted
  • 2 eggs at room temperature
  • 50g roughly chopped dark chocolate chips

FOR THE FILLING:

  • 100 grams granulated sugar
  • 2 teaspoons ground cinnamon
  • 30 grams unsalted butter melted

METHOD

MAKE THE DOUGH:

  1. Mix together 300g flour, sugar and salt and chopped chocolate. Set aside.
  2. In a small bowl stir the warm water into the yeast. Let it sit until it bubbles. In the meantime, melt the butter, then add the milk and stir.
  3. Pour the wet ingredients (milk/butter + water/yeast) into the dry ingredients and combine.
  4. Add the eggs, one at a time.
  5. Add 100g of flour bit by bit and mix until the dough is smooth. It should be very sticky.
  6. Place the dough in a large greased bowl, cover with plastic wrap, and it rise in a warm place until doubled in size, 45min – 1 hour.

FILLING:

  1. While the dough rises, whisk together the sugar and cinnamon for the filling.
  2. Grease and flour a 23x13x8cm loaf tin.

KNEAD:

  1. Turn the dough onto a floured surface and knead gently until it is smooth and no longer sticky (this should take about 1 minute).
  2. Cover with a clean kitchen towel and let it rest for 5 minutes.

SHAPE:

  1. On a lightly floured work surface, roll the dough out into a rectangle that’s about 30x50cm.
  2. Brush the rectangle with the melted butter and sprinkle with the cinnamon-sugar mixture.
  3. Slice the dough vertically into six equal strips. Stack the strips on top of one another and again cut into six equal stacks.
  4. Layer the squares in the loaf pan, cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until it’s almost doubled in size.

BAKE:

  1. Preheat the oven to 175C.
  2. Bake the cinnamon sugar pull apart-bread for 30 to 35 minutes, until the top is golden brown. If it browns too quickly, cover it loosely with kitchen foil.
  3. Remove from the oven and let rest in the loaf tin.

Recipe Adapted by Cocoa Runners From Joy The Baker – https://joythebaker.com/2011/03/cinnamon-sugar-pull-apart-bread/

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