Delicious served with a hot chocolate for breakfast or as an afternoon snack, the French way is to dip the chocolate Vienna bread in the hot chocolate until it becomes all chocolaty. Children of all ages love them.
- Yield: 125 g loafs
- Preparation Time: 35 Minutes
- 8 g fresh yeast
- 120 ml semi-skimmed or full fat milk, at room temperature
- 250 g white bread flour (T55)
- 5 g salt
- 25 g caster sugar
- 1 medium egg
- 30 g soft butter, diced
- 75 g dark chocolate drops
- 1 beaten egg, to glaze
How to Make It
- Make the Vienna bread dough following the brioche method on , incorporating the chocolate drops at the end. Prove it for 2–3 hours at room temperature until the dough doubles in size and rest it for 1½ hours in the fridge, or prove and rest it overnight in the fridge.
- Remove the dough from the fridge, turn it over on a lightly floured work surface using a scraper, and press the fermentation gas out with the palm of your hands without working the dough.
- With your hands, shape it into a rectangle(20 × 30 cm) and cut it with a knife into 4 equal parts across its width.
- With a rolling pin, roll out each piece of dough in width. Fold 1 cm of the base inside the dough and press gently with your fingertips to seal. Repeat this step with the top end of the dough. Repeat these steps until the bottom part meets the top part. Join them together using your fingertips and roll the dough over using the palms of your hands to form it into a baguette shape. Turn it over onto a non-stick baking tray. Repeat these steps with the 3 other pieces. Place the baguettes, 5 cm apart, on the baking tray, hiding the joins underneath.
- Cut the tops off the baguettes using the tip of a very sharp knife.
- Prove the chocolate Vienna breads in a warm place until they double in size (1–2 hours) and brush them with beaten egg before baking until brown. Cool on a wire rack.