Pain au Chocolat Tear-and-Share Loaf Recipe
This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, featuring layers of buttery dough filled with rich chocolate. Perfect for breakfast or an indulgent snack, this loaf bakes to a golden brown, allowing you to easily pull apart each chocolate-filled piece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Scale
Dough
- 3 1/4 cups (400g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 3/4 cup (180ml) warm milk (about 110°F / 43°C)
- 3 tbsp unsalted butter, softened
- 1 large egg
Filling
- 6 oz (170g) dark or semi-sweet chocolate bars or chocolate sticks
Topping
- 1 large egg, beaten (for egg wash)
- 2 tbsp unsalted butter, melted (optional, for brushing)
Instructions
- Prepare the Dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is frothy. Add the flour, salt, softened butter, and egg. Mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.
- Shape the Loaf: Punch down the risen dough and roll it out on a floured surface into a large rectangle about 12×18 inches. Cut the dough into strips wide enough to wrap around the chocolate pieces.
- Fill and Assemble: Place a piece of chocolate at one end of each strip, then roll the dough around the chocolate to form individual rolls. Arrange these rolls vertically, seam side down, close together in a greased loaf pan so they fill the pan.
- Second Rise: Cover the pan with a towel and let the dough rest for 30-45 minutes until puffed.
- Preheat and Egg Wash: Preheat your oven to 350°F (175°C). Brush the top of the dough gently with beaten egg for a shiny finish.
- Bake: Bake the loaf in the preheated oven for 25-30 minutes or until golden brown and cooked through.
- Optional Butter Brush: When the loaf comes out of the oven, brush the top with melted butter for an extra glossy, rich finish.
- Cool and Serve: Let the loaf cool slightly in the pan before removing. Serve warm and pull apart each chocolate-filled segment to enjoy.
Notes
- You can use dark, semi-sweet, or milk chocolate depending on your preference.
- Make sure the milk is warm, not hot, to activate the yeast properly.
- This bread is best enjoyed the day it’s made but can be gently warmed the next day.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For a richer dough, substitute half of the milk with cream or add an extra tablespoon of butter.
Keywords: Pain au Chocolat, Tear-and-Share, French pastry, chocolate bread, breakfast loaf, pull-apart bread
