Ingredients
the dough
175ml warm milk
300g strong white flour
1/2 egg, beaten
2.5g instant yeast
12g demerara sugar
25g melted butter
2.5g salt
the filling
1/2 egg, beaten
100g dark chocolate
the glaze
25g demerara sugar
25ml water
caster sugar for sprinkling
Method
- Combine all of the dough ingredients together in a large mixing bowl and mix well. With the dough still in the bowl, stretch and fold, leave for 15 minutes, then repeat the 'stretch-and-fold'/15-minute rest cycle three more times. Leave dough to stand for a further hour at room temperature.
- Melt the chocolate in a bain mairie. Form the dough into a boule, then roll out on a well-floured surface to form a rectangle. Brush the surface with the remaining beaten egg, spread the melted chocolate over it, and roll it to form a swiss roll.
- Cut the roll into slices, and arrange them next to each other in an oiled and floured flan tin or on a baking tray, and leave to rise for 1 hour.
- In the meantime, make the glaze by heating 25g of demerara sugar in 25ml of water until all the sugar has dissolved. 30 minutes before you are ready to bake, set the oven to 200oC.
- Once the swirls have risen, brush them with the glaze, sprinkle with caster sugar, and bake for 15 to 20 minutes, until they are golden brown.