Chocolate Hazelnut or Jam Stuffed Bread
A sweet stuffed bread — paav dough layered with chocolate-hazelnut spread or fruit jam, baked till golden, cut into pieces. Like a deconstructed cinnamon-roll cousin.
Per serving
Ingredients
- 440 gMaida (main)
- 100 gSugar
- 5 tbspMilk powder
- a pinchSalt
- 3 + 1 tspEno
- 4 tbspButter
- 8 tbspYoghurt (curd)
- as neededLukewarm water
- 60 gMaida (for cooked paste)
- 200 mlMilk (for cooked paste)
- 1 cupChocolate-hazelnut spread or jam (filling)
Method
- 1
Make the cooked-flour paste: cook 60 g maida + 200 ml milk on low, stirring to a smooth paste. Cool covered.
- 2
Sieve the main 440 g maida. Add salt, sugar, milk powder.
- 3
Add 1.5 tsp eno + curd. Mix. Add the cooked-flour paste.
- 4
Knead with lukewarm water for 5–7 minutes. Add butter, knead more.
- 5
Sprinkle the remaining 1/2 tsp eno with a little milk, knead briefly. Divide into 4 parts and roll each into a thin roti.
- 6
Lay one roti down, spread a layer of chocolate-hazelnut spread or jam, top with another roti. Repeat for all 4.
- 7
Cut the stacked rotis into 16 squares. Lift each into a baking tin in a decorative pattern (rolled or stacked).
- 8
Bake at 180°C convection for 30–35 minutes. The filling will bubble and the bread will crisp at the edges.