Viennoise au Chocolat (Vienna Bread with Chocolate)
User Reviews
5
Viennoise au Chocolat (Vienna Bread with Chocolate)
Description
Viennoise au Chocolat (Vienna Bread with Chocolate) begins with warming milk and cream to activate yeast evenly, ensuring the dough rises properly. Butter, sugar, and egg enrich the dough, which is kneaded until smooth and left to rise until nearly doubled. Chocolate chips are kneaded into the risen dough for consistent distribution. Dividing the dough into smaller or larger loaves influences baking time and final portion size, with smaller loaves baking faster but larger loaves suitable for sharing.
The bread features a soft, airy dough with the occasional melted chocolate chip, creating contrasting textures within each bite. Baking produces a golden crust while maintaining a tender interior that pairs well with coffee or tea.
These breads store well at room temperature for several days if covered or can be frozen wrapped in foil and placed in a freezer bag, lasting up to one month. Reheating in a 350°F oven for about five minutes revives softness and refreshes the chocolate's melted texture. Choosing mini or regular chocolate chips affects the bread's appearance and chocolate distribution but not the fundamental taste.
Ingredients
- ⅓ cup + 2 tablespoons milk
- ⅓ cup + 2 tablespoons heavy cream
- 10 grams active dry yeast 1 tablespoon
- 75 grams butter melted, ⅓ cup, unsalted
- 30 grams granulated sugar scant 3 tablespoons
- 1 egg large
- 475 grams all-purpose flour scant 4 cups
- 145 grams chocolate chips semi-sweet, ¾ cup, regular or mini
- 1 egg large, yolk, beaten with 1 tablespoon water
Instructions
- In a small saucepan over medium-low, heat the milk and cream to 110°F (40°C). Be careful not to overheat it or it will kill the yeast. If you accidentally overheat, let cool to 110°F (40°C). Add the yeast and mix to combine.
- In a large bowl whisk together the melted butter and sugar, then beat in the egg and the milk-yeast mixture until smooth. Add the flour in a couple additions, mixing well after each. Knead the dough until it’s completely smooth and soft and all the flour is absorbed.
- Cover the bowl with a towel and let the dough rise, preferably in a warm spot, for about 1 to 1 ½ hours or until nearly doubled in size.
- Sprinkle the chocolate chips over the dough and knead the chocolate chips into the dough until they are evenly distributed.
- Divide the dough into 4 or 8 equal pieces. It’s easiest to weigh the dough and then divide the weight by the number of pieces you plan to cut, and then cut pieces of that size (if your dough is 970 grams, divide it into four 241 to 242 gram pieces or eight 120 to 121 gram pieces).
- Shape the pieces of dough into small oblong loaves with slightly tapered ends. Don’t make the centers too fat or they won’t bake through evenly.
- Arrange the mini loaves on a parchment paper lined baking sheet, cover with a towel and let them rise at room temperature for another 30 minutes.
- Meanwhile, preheat the oven to 475°F (250°C), with the rack in the center of the oven.
- Uncover the loaves, brush the tops and sides with the egg wash, then use a sharp knife to cut a few diagonal slashes across the top. Bake for about 10 to 12 minutes for smaller loaves, or 12 to 14 minutes for larger loaves, or until dark golden brown (the visual cues are more important than exact times, as ovens can vary).
- Serve slightly warm or at room temperature. It’s best if the chocolate chips are still gooey!
Notes
- For smaller, faster-baking loaves, divide the dough into 8 equal pieces; for sharing, 4 larger loaves work well but require more baking time.
- Both mini and regular-sized semi-sweet chocolate chips can be used depending on preference and availability.
- Store the loaves at room temperature in a covered container for several days or freeze wrapped tightly for up to one month.
- Reheat loaf slices in a 350°F oven for about 5 minutes to refresh the bread and melt the chocolate chips before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8small loaves (or 4 larger loaves)
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1small loaf | |
| Calories | 425kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 20mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 129g | 258% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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