Add ingredients in a bowl except for those marked ● and ○. Mix, knead well, then add the ● ingredients. Knead until evenly mixed. Leave to proof. (1st rising)
After the dough has proofed, punch the air out and form into a round shape. Rest for 20 minutes.
Now, roll the dough out like in this picture and top with the ○ chocolate. Fold the dough around the chocolate and make round shape again. Transfer this into a bread-rising container dusted with flour (not listed). Leave to proof. (2nd rising)
Take the dough out from the container and cut slits on the top like in this picture. Bake in an oven preheated to 230°C for 8 minutes, then turn down to 210°C for another 17-20 minutes.
This recipe used sudachi citron with natural yeast starter
This used mint extract with natural yeast starter. I love this herb and chocolate combination!
This used raisin extract with natural yeast starter. Mixed with black cocoa powder and soy milk.
Story Behind this Recipe
This is a re-arrangement from another recipe of mine for "Coconut & Chocolate Bagels."
Please adjust the liquid amount depending on your flour and yeast. I recommend using macadamia nuts, but choose your own favourite nuts. Also, please adjust the oven temperature and baking time depending on your oven.