Pain au Chocolat Tear-and-Share Loaf Recipe
This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, featuring layers of buttery, flaky dough filled with rich chocolate. Perfect for sharing at breakfast or as a decadent treat with coffee, this easy-to-make loaf combines the indulgence of pain au chocolat with the convenience of a pull-apart bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf, serves 8 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup warm milk (around 110°F)
- 1/2 tsp salt
- 1 large egg
- 1/2 cup unsalted butter, softened
Filling
- 8 oz dark chocolate, roughly chopped or chocolate sticks
For Brushing
- 1 egg beaten with 1 tbsp water (egg wash)
- 2 tbsp melted butter (for brushing after bake)
Instructions
- Prepare the dough. In a large mixing bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. Add sugar, salt, egg, and softened butter. Gradually add the flour and knead until a smooth, elastic dough forms, about 8-10 minutes. Cover the dough and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Shape and fill the dough. Once risen, punch down the dough and roll it out into a large rectangle (about 12×16 inches). Cut the dough into strips. Place pieces of chocolate on each strip and roll tightly to enclose the chocolate, forming individual rolls.
- Assemble the tear-and-share loaf. Arrange the chocolate-filled rolls vertically in a greased loaf pan, close enough so they touch. Cover and allow the rolls to rise again for 30-45 minutes, until puffy.
- Bake the loaf. Preheat the oven to 375°F (190°C). Brush the loaf with egg wash before placing it in the oven. Bake for 25-30 minutes or until the loaf is golden brown and cooked through.
- Finish and serve. Remove the loaf from the oven and immediately brush with melted butter for a shiny, flavorful crust. Allow it to cool slightly before serving to enjoy the gooey melted chocolate and flaky layers. Pull apart pieces to share.
Notes
- You can substitute dark chocolate with milk or semi-sweet chocolate according to your preference.
- Ensure the milk is not too hot when activating yeast to avoid killing it.
- For a dairy-free version, use non-dairy milk and vegan butter substitutes.
- This dough can be prepared ahead and refrigerated overnight for more developed flavor.
- Use chocolate sticks or small chocolate pieces specifically designed for baking for best melting results.
Keywords: Pain au Chocolat, Tear-and-Share, Chocolate Bread, French Pastry, Breakfast Bread
