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1
Make the bread dough and wait until the 1st proofing is done.
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2
The volume will be 1.5-2 times of the original size.
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3
It takes a little bit longer than the normal bread dough.
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4
Break the chocolate bars into pieces, and divide into 12 portions.
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5
When the 1st proofing is finished, divide the dough into 12 portions.
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6
Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.
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7
Lightly pinch the dough with your fingers to release air, and roll out into circles, about 10 cm in diameter, using a rolling pin (make the edges a little bit thinner).
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8
Wrap up a lot of chocolate just like making shumai dumplings.
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9
Close the seams completely.
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10
Place the seam side down in a cup.
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11
Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35C.
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12
You can leave it at room temperature during summer for this).
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13
Since this dough contains a lot of butter, use lower temperature than usual for proofing.
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14
Let the dough rise until it fills 2/3 of the cup.
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15
Make cuts with scissors.
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16
First, make a deep cut across the center at the half-way point.
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17
Secondly, make a cut to the left.
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18
Thirdly, make a cut to the right.
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19
Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
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20
Bake in the preheated oven at 180C for 13-15 minutes.
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21
When you are warming it up, loosely cover with plastic wrap, and microwave for 20 seconds per bread at 500 W. It will be just like freshly baked one.
