Choco Lava Bread Recipe

Ingredients

• 0.5 cup Water (warm (around 38‑40 °C), not hot)
• 2 tsp Granulated Sugar
• 2 tsp Active Dry Yeast (ensure freshness; proof in warm water)
• 2 cup All-Purpose Flour (sifted)
• 0.5 tsp Salt (adjust to taste)
• 2 tbsp Unsalted Butter (softened, cut into cubes; salted butter can be used)
• 100 g Dark Chocolate (45% cocoa) (Morday brand or any good quality dark chocolate; cut into small squares)
• 100 g Cheddar Cheese (optional filling; cut into a piece similar size to chocolate)
• 2 tbsp Milk (for brushing before baking)
• 1 tbsp Butter or Oil (for brushing after baking)

Instructions

1. Activate Yeast

   In a mixing bowl combine 0.5 cup warm water, 2 tsp sugar and stir until dissolved. Sprinkle 2 tsp dry yeast over the water, stir gently for 5‑7 seconds, cover the bowl and let sit 10‑15 minutes until frothy.

   Time: PT5M

2. Make the Dough

   Add 2 cups sifted all‑purpose flour, 0.5 tsp salt and the activated yeast mixture to the bowl. Stir in a little more water if needed to form a soft, slightly sticky dough. Knead by hand for 10‑12 minutes until smooth and elastic. Add 2 tbsp softened butter and continue kneading until fully incorporated.

   Time: PT12M

3. First Proof

   Transfer the dough to a clean, lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, about 1‑2 hours (average 1.5 h).

   Time: PT1H30M

4. Deflate and Brief Knead

   Punch down the risen dough to release gas, then knead for about 1‑2 minutes. If still sticky, sprinkle a little flour or drizzle a tiny amount of oil.

   Time: PT2M

5. Roll and Cut Triangles

   On a lightly floured surface, roll the dough into a rectangular sheet about 1/4‑inch thick. Using a pizza cutter or sharp knife, cut the sheet into long triangles (similar to croissant shapes).

   Time: PT10M

6. Add Chocolate (or Cheese) and Shape

   Place a small square of dark chocolate (or a piece of cheese) near the wide end of each triangle. Roll the triangle tightly from the wide end toward the tip, forming a croissant shape with the filling inside.

   Time: PT10M

7. Second Proof

   Arrange the shaped rolls on a parchment‑lined baking sheet, cover loosely with a cotton cloth and let rest for about 10 minutes for a light second proof.

   Time: PT10M

8. Preheat Oven and Apply Milk Wash

   While the rolls rest, preheat the oven to 200 °C (392 °F) for 10 minutes. Brush the tops of the rolls with 2 tbsp milk to promote a golden crust.

   Time: PT10M

   Temperature: 200°C

9. Bake

   Place the baking sheet in the middle rack and bake for 12‑13 minutes until the tops are deep golden and the chocolate inside is melted.

   Time: PT13M

   Temperature: 200°C

10. Finish and Cool

    Remove the rolls from the oven, brush lightly with 1 tbsp melted butter or oil, then let them sit covered with a cloth for 10‑15 minutes. Transfer to a wire rack to keep the bottoms from getting soggy.

    Time: PT12M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g