- warm the milk (slightly warmer than your finger)
- pour the warm milk in a small bowl and add a tablespoon of sugar and the crumbled yeast and let stand for 15-20 minutes (to form bubbles on the surface)
- prepare your dry fruits and nuts and cut the chocolate into small pieces
- in a mixing bowl, put the salt first and cover with the mixture of flour, cocoa powder and sugar
- add the frothy yeast and mix well
- add dried fruit and nuts and chopped chocolate
- hand-mix or use a mixer with a dough-hook and mix until it forms a ball and knead for 5 more minutes at medium speed
- grease a large bowl, place the dough ball inside and cover with a kitchen towel and let stand for 3 hours in a warm place until it almost doubles in size
- flour a work surface, remove the dough from the bowl and roll into log and then cut into four pieces and then shape into four balls
- place the four balls of dough on a baking paper (that you will later place inside the dutch oven) and cover with a cloth and let rise again for 1 hour
- preheat the oven to 200°C and place your empty cast iron dutch oven inside with the lid until very hot
- brush the balls with a little water and sprinkle with a little sugar on all surfaces
- after 15 minutes, remove the dutch oven (without burning yourself) and place the 4 balls with the baking paper directly inside and cover with the lid
- cook for 10-12 minutes with the lid on
- then remove the lid and cook for another 10-12 minutes (sprinkle a little water in the bottom of the oven to create steam and better develop the crust)
- * the cocoa bread buns or rolls are ready when they ring hollow when tapping the bottom or underside with your fingers
- remove from oven and cool
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