Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling / Optional Chocolate Swirl
Egg Wash & Finish
Method
Dough
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle or dough hook, combine the all-purpose flour (1100 g), Dutch-process cocoa powder (120 g), granulated sugar (200 g), instant dry yeast (28 g), and fine sea salt (18 g). Whisk briefly to evenly distribute the cocoa and yeast.
- 2
Integrate liquids
Whisk the warmed whole milk (900 ml) with the 4 room-temperature eggs in a large measuring cup. With the mixer on low speed, slowly add the milk-egg mixture to the dry ingredients until a shaggy dough forms, about 1–2 minutes.
- 3
Add butter and knead
Add the softened unsalted butter (180 g) in 3 additions, allowing each addition to incorporate fully before adding the next. Switch to the dough hook if not already using it. Knead on medium-low for 8–12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pass a gentle windowpane test (stretch a small piece—thin, translucent without tearing). If dough is too sticky, add up to 30 g more flour in small increments.
- 4
First rise
Lightly oil a large bowl and transfer the dough to it, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes (depending on temperature).
Filling / Optional Chocolate Swirl
- 5
Prepare chocolate filling
While the dough is rising, make the filling. In a small saucepan over low heat (or a microwave-safe bowl in 20–30 second bursts), melt the semisweet chocolate chips (250 g) with the unsalted butter (60 g), stirring until smooth. Remove from heat and whisk in the cocoa powder (15 g), powdered sugar (40 g), and vanilla extract (5 ml) until spreadable but still soft. Let cool to room temperature so it thickens slightly.
Shaping & Second Rise
- 6
Divide dough
After the first rise, gently deflate the dough on a lightly floured surface. Divide the dough into 10 equal pieces (the recipe yields 10 medium loaves/large rolls). Each piece should weigh approximately 250–270 g. Cover pieces with a towel to keep them from drying while shaping.
- 7
Shape and fill
Roll each piece into a 20x15 cm rectangle. Spread about 1.5–2 tablespoons (20–30 g) of the chocolate filling onto the rectangle, leaving a 1 cm border. Roll tightly from the long edge to form a log. Pinch the seam to seal and tuck the ends under. Place each roll seam-side down into a lightly greased 22 cm x 11 cm (9x4 in) loaf pan or in a lined baking tray spaced for proofing (alternatively shape into knots or braided pieces if preferred). Repeat for all pieces.
- 8
Second rise
Cover the shaped loaves loosely with lightly greased plastic wrap or a damp towel and proof at room temperature until puffy and nearly doubled, about 45–60 minutes. They should spring back slowly when pressed gently.
Bake & Finish
- 9
Preheat oven
Preheat the oven to 180°C (350°F) with a rack in the center while the loaves are finishing their second rise.
- 10
- 11
Bake
Bake at 180°C (350°F) for 25–32 minutes for individual loaf pans (or 20–25 minutes for smaller rolls), until the tops are set and a thermometer inserted into the center reads 90–95°C (195–205°F) or the internal temperature appropriate for enriched breads. If the tops brown too quickly, tent loosely with foil for the last 8–10 minutes.
- 12
Cool
Remove from oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 60 minutes). Cooling prevents a gummy crumb and allows flavors to settle.