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Mini chocolate and almond loaves
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Soft doughy loaves enhanced with chocolate hazelnut spread and crunchy almond flakes for irresistible afternoon indulgence.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 750.00 ml bread and pizza plain flour
  • 2.40 gm sea salt
  • 18.20 gm olive oil
  • 125g dark chocolate, cut into 16 squares
  • 40.00 ml chocolate hazelnut spread
  • 40.00 ml flaked almonds
  • icing sugar mixture, to serve
Instructions:
  • Prepare the mini loaf pan by greasing all 8 holes. Combine yeast, sugar, and warm water in a jug, and whisk with a fork until the yeast dissolves. Let it stand in a warm place for 10 minutes or until it becomes frothy.
  • Sift flour into a large bowl creating a well. Add salt, yeast mixture, and oil. Mix to form a soft dough. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place in a large, lightly greased bowl, cover with greased plastic wrap, and let rise in a warm place for 1 hour or until doubled in size. Punch dough down with your fist and knead again on a lightly floured surface until smooth.
  • Divide the dough into 8 equal pieces. Roll out one piece of dough to create a 10cm circle. Put two squares of chocolate in the center. Fold the ends in and roll tightly to seal the filling inside. Place it in the pan and repeat with the rest of the dough and chocolate.
  • Grease plastic wrap lightly and cover the dough. Allow it to rise in a warm place for 30 minutes, or until it almost doubles in size. While waiting, preheat the oven to 200°C/180°C fan-forced.
  • Smoothly spread 1 teaspoon of luscious chocolate hazelnut spread on each loaf and sprinkle with almonds, gently pressing them in to anchor. Bake for 20 to 25 minutes until the bread turns a golden hue and sounds hollow when tapped. Let it rest in the pan for 5 minutes before moving to a wire rack to cool. Finally, present your delectable creation dusted with a touch of icing sugar.

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