Happy collagen Easter!
Chocolate heaven 🍫
- 250 ml whole milk
- 425 g strong white bread flour
- 50 g cocoa powder
- 65 g caster sugar
- 8 g dried active yeast
- 1/2 tsp sea salt
- 50 g unsalted butter (cold and cubed)
- 100 g dark chocolate chips
- 100 g milk chocolate chips
- 100 g white chocolate chips
- 2 medium eggs
- Your preference amount of glow+/flex+
- 30 g flour
- 30 ml water
- 1 tbsp honey
In a large bowl, add the strong white bread flour, cocoa powder, sea salt, caster sugar and dried active yeast.
Add in the cold and cubed unsalted butter and rub between your fingers so the mixture resembles bread crumbs.
Next, add the warmed milk, and the eggs and mix until combined.
Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
Towards the end of kneading, add in the chocolate chips and continue to knead to distribute them well.
Once ready, transfer the dough to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours.
Once risen, remove from the bowl and knead lightly on a floured surface to knock it back.
Split evenly into 12 balls and add on to a lined tray with about a centremetre gap between the balls.
Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200C/180C fan.
Once the oven is at temperature - whisk together the flour and water, and carefully pipe on to form the crosses.
Bake in the oven for 20-25 minutes at 200ºc/180ºfan.
- Enjoy with your choice of topping, why not add more chocolate with chocolate spread!