chocolate bread with oreo cream cheese

I was determined to make some buns today.

I have been making bread using the bread maker (BM) but I really missed the feel of bread dough. There is nothing quite as lovely as the texture of bread dough.

Since I had the entire day off today (awesome!), I decided it was going to be a day of bread making. 

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I have made this bread quite a few times in the BM. It’s really good – Aden loves it because is it made with his favorite (chocolate) milk. He ate 2 buns freshly out of the oven and wanted a third. Yes, these are one of those buns that kids love.

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The bun is very soft and is filled with a mixture of cream cheese and crushed Oreo cookies. Yep, it is a combination that wins which ever way you look at it!

Here are the step-by-step instructions on how to make this delicious bun. 

NOTE: Because there are many who do not have a bread maker, I try to demonstrate the method of making bread manually. If you have a BM, you can always add all the ingredients into the BM and let the machine do the work for you. 

In a big bowl, combine all the dry ingredients.

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Seeing that I was making bread, the kids came over to kay-poh.

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They really love this bread. 🙂

Add the egg and mix. I used my Tovolo dough whisk. If you are thinking of getting a new kitchen tool, you should really consider getting this. It is fabulous for mixing thick dough!

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Add half of the liquid (chocolate + cream) then mix.

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Gradually add the remaining liquid and continue to mix until the dough comes together.

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Place a piece of cling wrap on the bowl and leave the dough for 15 minutes for the flour to absorb the liquid.

At the end of this time, use your hands to knead the dough. Add the butter and continue kneading until the dough comes together. If the dough is too wet, add some flour and continue kneading.

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Once you have reached the windowpane stage, shape the dough into a ball and transfer into a lightly greased bowl. Cover with a piece of damp cloth and let this rise for about an hour, or until it has doubled in size. I like to leave it in the oven at 35°C.

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Punch the dough down.

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Divide the dough into 12 portions, each weighing 55g. Shape each into a ball. See here for step-by-step instructions.

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Spray with a little water, cover with the damp cloth and return this to the oven (at 35°C) for 15 minutes.

In a small bowl, whisk together cream cheese and crushed Oreo cookies.

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After 15 minutes, remove the dough from the oven.

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Flatten each ball and roll into a disc.

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Place a teaspoon of filling in the middle of the disc. Pinch the seams to seal.

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Use a pair of scissors to cut a small cross on top of the buns.

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Return the buns to the oven to proof for 40 minutes (at 35°C).

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At the end of this time, remove the buns and pre-heat the oven temperature to 180°C. Brush the buns with egg wash.

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Bake for 12-15 minutes, or until the buns are golden brown.

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Cool the buns for about 10-15 minutes on a wire rack before eating. 

The buns can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Re-heat in the microwave before serving. The buns will harden in the fridge but will soften again after being re-heated.

 

Chocolate Bread With Oreo Cream Cheese
Yields 12
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For the bread
  1. 270g bread flour
  2. 30g cake flour
  3. 40g caster sugar
  4. 4g salt
  5. 5g instant yeast
  6. 15g milk powder
  7. 1 egg
  8. 10g unsalted butter
  9. 125g chocolate milk
  10. 75g heavy cream
For the filling
  1. 125g cream cheese, at room temperature
  2. 5 Oreo biscuits, crushed
For the egg wash
  1. 1 egg, lightly beaten
Instructions
  1. In a big bowl, combine all the dry ingredients. Add the egg and mix.
  2. Add half of the liquid (chocolate + cream) then mix.
  3. Gradually add the remaining liquid and continue to mix until the dough comes together.
  4. Place a piece of cling wrap on the bowl and leave the dough for 15 minutes for the flour to absorb the liquid.
  5. At the end of this time, use your hands to knead the dough. Add the butter and continue kneading until the dough comes together. If the dough is too wet, add some flour and continue kneading.
  6. Once you have reached the windowpane stage, shape the dough into a ball and transfer into a lightly greased bowl. Cover with a piece of damp cloth and let this rise for about an hour, or until it has doubled in size. I like to leave it in the oven at 35°C.
  7. Punch the dough down.
  8. Divide the dough into 12 portions, each weighing 55g. Shape each into a ball.
  9. Spray with a little water, cover with the damp cloth and return this to the oven (at 35°C) for 15 minutes.
  10. In a small bowl, whisk together cream cheese and crushed Oreo cookies.
  11. After 15 minutes, remove the dough from the oven.
  12. Flatten each ball and roll into a disc.
  13. Place a teaspoon of filling in the middle of the disc. Pinch the seams to seal.
  14. Use a pair of scissors to cut a small cross on top of the buns.
  15. Return the buns to the oven to proof for 40 minutes (at 35°C).
  16. At the end of this time, remove the buns and pre-heat the oven temperature to 180°C. Brush the buns with egg wash.
  17. Bake for 12-15 minutes, or until the buns are golden brown
  18. Cool the buns for about 10-15 minutes on a wire rack before eating.
Notes
  1. The buns can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Re-heat in the microwave before serving. The buns will harden in the fridge but will soften again after being re-heated.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Links to the products I love and use in my kitchen:

Tovolo Stainless Steel Dough Whisk

Tovolo Silicone Baking Mat

Tovolo Silicone Pastry Mat

Tovolo Stainless Whip Whisk (Available soon)

Tovolo Pastry Brush (Available soon)