Make the bread dough and wait until the 1st proofing is done. The volume will be 1.5-2 times of the original size. It takes a little bit longer than the normal bread dough.
Break the chocolate bars into pieces, and divide into 12 portions.
When the 1st proofing is finished, divide the dough into 12 portions. Lightly punch down the dough, roll them into balls, and let them rest for about 15 minutes.
Lightly pinch the dough with your fingers to release air, and roll out into circles, about 10 cm in diameter, using a rolling pin (make the edges a little bit thinner).
Wrap up a lot of chocolate just like making shumai dumplings.
Close the seams completely.
Place the seam side down in a cup.
Let it proof for at least 30 minutes (I used the bread-rising setting of my oven at 35℃. You can leave it at room temperature during summer for this). Since this dough contains a lot of butter, use lower temperature than usual for proofing.
Let the dough rise until it fills 2/3 of the cup.
Make cuts with scissors. First, make a deep cut across the center at the half-way point.
Secondly, make a cut to the left.
Thirdly, make a cut to the right.
Brush with egg, then put 5 mm butter cube, and 1/2 teaspoon of granulated sugar into the cuts.
Bake in the preheated oven at 180℃ for 13-15 minutes.
When you are warming it up, loosely cover with plastic wrap, and microwave for 20 seconds per bread at 500 W. It will be just like freshly baked one.
Story Behind this Recipe
Whenever I make chiffon cake and have egg yolk leftover, I make this bread that you can enjoy as a sweet treat.
If I make 2 cuts, the dough doesn't open nicely, so I make 3 cuts by lifting up the dough with the scissors. I used 5.5 cm diameter and 5.5 cm high muffin cups.