Chocolate Bread Recipe (Yeast-Based)

Ingredients

For the dough:

• 250g all-purpose flour

• 40g granulated sugar

• 1/2 tsp (5g) active dry yeast

• 1/4 tsp salt

• 75ml warm milk (about 110°F / 43°C)

• 50g yogurt (or warm water)

• 25g unsalted butter, melted

• 1 small egg

Optional filling:

• Chocolate bars ( for filling the dough)

Instructions

1. Combine dry ingredients:
   In a large bowl, whisk together the flour, yeast, sugar, and salt.

2. Add wet ingredients:
   Add the warm milk, yogurt (or warm water), melted butter, and egg to the dry ingredients. Mix until a sticky dough forms.

3. Knead the dough:
   Knead the dough by hand or using  a stand mixer for 8–10 minutes until it becomes smooth and elastic.

4. First rise:
   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.

5. Shape and second rise:
   Punch down the risen dough. Roll it into a rectangle and cut into triangles.
   At the base of each triangle, make a small cut (~1.5 cm), place a chocolate bar inside, and roll into croissant shape.

6. second rise:
   Arrange shaped gough on a baking sheet, cover and let rise again for 30–45 minutes.

7.  Bake:
   Preheat the oven to 400°F (200°C).
   Brush croissants with a mixture of one egg and 1 tablespoon milk.
   Bake for 30–35 minutes or until golden brown.

8. Cool and serve:
   Allow the breads to cool in the pan 10 minutes, then transfer to a wire rack.
   Slice and enjoy once fully cooled.

Tips

• You can use instant yeast in place of active dry yeast (no need to proof it separately) if preferred.

• Store croissants in an airtight container at room temperature for 2–3 days,

• for longer storage, freeze individually wrapped slices and thaw as needed.