In the bowl of a stand mixer fitted with the hook attachment, combine the water, yeast, sugar, eggs, vanilla extract, butter, flour, and salt. Mix on low speed for 3 minutes. Increase the speed to medium, and mix until the dough is smooth and pulls away from the side of the bowl, about 8 minutes.
Lightly spray the surface of the dough in the mixer bowl with cooking spray, cover the top of the bowl with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
Combine the chocolate chips and the butter in a small saucepan and warm over medium heat until they are melted (or melt in the microwave). In a separate bowl, sift the confectioners’ sugar and cocoa powder.
Remove the melted chocolate and butter from the heat and add the confectioners’ sugar, cocoa powder, salt, vanilla and peppermint extracts, and whisk to create a smooth paste. Let stand on the stove top to keep just slightly warm until ready to use.
Generously spray a muffin pan with non-stick spray or line with paper baking cups. On a generously floured surface, roll half of the dough into a very thin rectangle, about 8- by 12-inches in size. Gently spread the Peppermint-Chocolate Filling over the entire surface of the rolled dough, from edge to edge, in a very thin layer.
On a generously floured surface, roll the remaining half of the dough into another thin rectangle, about 8- by 12-inches in size. Carefully roll the sheet of dough onto the rolling pin and unroll directly over the dough with chocolate filling. Line up the edges of the sheets of dough and ensure the entire surface of chocolate filling is covered. Gently roll the layers of dough and chocolate into a thin flat rectangle, trim the uneven edges, then cut the sheet of dough lengthwise into 12 even strips, about ¾-inch thick.
With floured fingers, pinch the end of one strip of dough in one hand. Using your other hand, hold the other end of the strip of dough and wrap the pinched end, like you are balling up a loose end of yarn. This process does not need to be perfect: simply wrap the dough snugly until the entire strip has been wound up and you have a little roll. Place the roll, with the end of the of the strip side down into the prepared muffin pan.
Lightly spray the top of the dough with cooking spray, lightly cover in plastic wrap, and let rise until increased about 75 percent in size, about 30 minutes.
Preheat the oven to 375°F.
Lightly brush the tops of loaves with the beaten egg. Generously sprinkle with coarse
sugar and bake for 35 to 40 minutes, or until the internal temperature of a loaf reaches 200°F. Let the bread cool in the pans for about 5 minutes, then carefully remove and let finish cooling on a wire rack. Serve immediately or store in an airtight container for up to 2 days.
Recipe from Pastry Chef Jenny McCoy.
In the bowl of a stand mixer fitted with the hook attachment, combine the water, yeast, sugar, eggs, vanilla extract, butter, flour, and salt. Mix on low speed for 3 minutes. Increase the speed to medium, and mix until the dough is smooth and pulls away from the side of the bowl, about 8 minutes.
Lightly spray the surface of the dough in the mixer bowl with cooking spray, cover the top of the bowl with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
Combine the chocolate chips and the butter in a small saucepan and warm over medium heat until they are melted (or melt in the microwave). In a separate bowl, sift the confectioners’ sugar and cocoa powder.
Remove the melted chocolate and butter from the heat and add the confectioners’ sugar, cocoa powder, salt, vanilla and peppermint extracts, and whisk to create a smooth paste. Let stand on the stove top to keep just slightly warm until ready to use.
Generously spray a muffin pan with non-stick spray or line with paper baking cups. On a generously floured surface, roll half of the dough into a very thin rectangle, about 20- by 30-centimeters in size. Gently spread the Peppermint-Chocolate Filling over the entire surface of the rolled dough, from edge to edge, in a very thin layer.
On a generously floured surface, roll the remaining half of the dough into another thin rectangle, about 20- by 30-centimeters in size. Carefully roll the sheet of dough onto the rolling pin and unroll directly over the dough with chocolate filling. Line up the edges of the sheets of dough and ensure the entire surface of chocolate filling is covered. Gently roll the layers of dough and chocolate into a thin flat rectangle, trim the uneven edges, then cut the sheet of dough lengthwise into 12 even strips, about 2-centimeters thick.
With floured fingers, pinch the end of one strip of dough in one hand. Using your other hand, hold the other end of the strip of dough and wrap the pinched end, like you are balling up a loose end of yarn. This process does not need to be perfect: simply wrap the dough snugly until the entire strip has been wound up and you have a little roll. Place the roll, with the end of the of the strip side down into the prepared muffin pan.
Lightly spray the top of the dough with cooking spray, lightly cover in plastic wrap, and let rise until increased about 75 percent in size, about 30 minutes.
Preheat the oven to 190°C.
Lightly brush the tops of loaves with the beaten egg. Generously sprinkle with coarse sugar and bake for 35 to 40 minutes, or until the internal temperature of a loaf reaches 93°C. Let the bread cool in the pans for about 5 minutes, then carefully remove and let finish cooling on a wire rack. Serve immediately or store in an airtight container for up to 2 days.
Recipe from Pastry Chef Jenny McCoy.
Madagascar Bourbon Pure Vanilla Extract
Pure Peppermint Extract
