Chocolate Dirty Bread
A luxurious laminated pastry with flaky, buttery layers and a rich chocolate center, finished with a generous dusting of cocoa powder for that signature "dirty" look.
Story
This impressive pastry combines French croissant technique with Asian-style chocolate bread. The key is patience during the folding process—each rest allows the gluten to relax and the butter to create distinct layers.
Ingredients
Instructions
Mix the dough
Combine flour, cocoa powder, sugar, salt, and yeast in a large bowl. Add milk and one egg, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic—you should be able to pull a thin membrane (window pane test). Cover and let rest 30 minutes.
Prepare the butter
While dough rests, pound the cold butter between two sheets of parchment paper into a 15x20cm rectangle. Keep it cold until ready to use.
First fold
Roll dough into a 20x30cm rectangle. Place the butter slab in the center and fold the dough over to completely enclose it. Roll out to 25x35cm, then perform a letter fold (fold both sides toward center, then fold in half). Wrap in plastic and refrigerate 20 minutes.
Second and third folds
Repeat the rolling and letter fold process two more times, each time wrapping and refrigerating for 20 minutes between folds. This creates the flaky layers.
Shape and fill
Roll final dough to 35x45cm. Cut into 6 squares, place chocolate chips in the center of each, and gather the corners together to seal. Place seam-side down on a lined baking tray.
Proof and bake
Let shaped buns rise for 45-60 minutes until nearly doubled. Brush with egg wash and bake at 200°C (400°F) for 15-18 minutes until deep golden. Cool slightly, then dust heavily with cocoa powder for that signature "dirty" appearance.