Recipes

Mini Chocolate Milk Hearth

Mini Chocolate Milk Hearth bread with chocolate chips

Prep Time: 45 minutes
Cook Time: 17 minutes

Ingredients

  • Bread Dough (Base):
    • 200g Strong flour (e.g., Haruyoko)
  • Dough:
    • 3g (1 tsp) Dry yeast
    • 9g (1 tbsp) Sugar
    • 12g (1 tbsp) Condensed milk
    • 140cc Milk (40°C)
    • 3g (1/2 tsp) Salt
    • 20g Unsalted butter (softened)
  • Filling:
    • 20g Chocolate chips
  • Finishing:
    • Strong flour, as needed for dusting

Notes

  • If doing second fermentation overnight, let it sit out for 15m before putting in the fridge

Instructions

  1. Mix Bowl A ingredients: yeast, sugar, condensed milk, and warm milk. Divide flour between two bowls for better yeast dissolution.

  2. Mix Bowl B ingredients: salt and softened butter.

  3. Combine all ingredients and knead dough.

  4. Divide dough - mix cocoa powder with water, then knead into one portion for cocoa dough.

  5. First rise: 25 min at 40°C until doubled.

  6. Shape the dough, fold chocolate chips into cocoa portions.

  7. Second rise: 20 min at 40°C (preheat oven before rise ends).

  8. Dust with flour.

  9. Bake at 190°C for 17 min.