Gochujang Chocolate Twists
Chewy vanilla-scented bread wrapped around a spiced chocolate filling.
Gochujang Chocolate Twists
Makes 8
Making bread is an art that I’ve read about and slowly taught myself over the years. I love how the simplest of ingredients come together to make something profound. I’m still learning and wouldn’t dare attempt a sourdough yet but I’m enjoying the process toward it.
The filling of these twists is something I have thought about for a while but couldn’t find a way I wanted to deliver it. I knew that I wanted to take the prominent flavors of a mole and incorporate them into a dessert combining warm spices, chocolate and almonds with gochujang as the chili component. Initially, I thought of a cake but eventually settled on bread though I didn't want a babka. That’s when I saw this video by the Chainbaker on Youtube and used it as my inspiration.
The result is a chewy vanilla-scented bread wrapped around a spiced chocolate filling that is addictive.
“Recipe Tips:
*1. For the gochujang start with the smaller amount listed blend and taste. If you want more gochujang add more slowly, blend and allow to sit for 5 to 10 minutes before tasting. Allowing the filling to sit gives the flavors a chance to meld. As the filling sits the flavor will change. It is important to give the filling this time to allow you to reach the flavor you desire without going overboard. I used the higher amount of gochujang.
2. I knead my dough by hand so the milk is cold rather than warm to keep the dough temperature under control.”
Ingredients
Dough
260g (2 c) bread flour
65g (0.50 c) whole wheat flour
37g (2.5 T) granulated sugar
6g (1.5 t) kosher salt
5g (1.25 t) instant yeast
200g (1 c) almond or whole milk, cold
4g (1 t) vanilla extract
56g (4 T) butter, softened
Filling
63g (7 T) whole almonds
113g (7.5 T) dark brown sugar
30g (6 T) cocoa powder
28g (4 t) Korean rice syrup or honey
*25 – 35 g (2.5 – 3.5 t) gochujang
3g (0.75 t) vanilla extract
1g (0.25 t) kosher salt
1.25 t ground cinnamon
0.50 t ground ginger
0.50 t cornstarch
0.25 t ground nutmeg
84g (6 T) butter, softened
Finishing
1 large egg
Recipe Know-how
Dough
1. In a large mixing bowl combine the dry ingredients mixing well.
Make a well in the center and add the milk and vanilla.
Mix the liquids with the dry to make a tacky dough.
All of the flour should be hydrated. If not, add more milk 1 T at a time to make a dough.
Turn the dough out onto an unfloured surface.
Knead for 5 minutes.
The dough will continue to be sticky until near the end of the five minutes but do not add any additional flour. As the gluten forms, the dough will become less sticky.
Flatten the dough and spread the butter on top.
Force the butter into the dough by squeezing until the butter has been fully absorbed by the dough.
The dough will look broken and separated but, continue to squeeze and work the butter into the dough. It will come together.
Once absorbed, knead the dough for five minutes longer.
Form the dough into a ball and place in a bowl. Cover and ferment for 1 hour.
While the dough ferments continue on to Step 2.
Filling
2. In a food processor, pulse the almonds for 30 seconds until broken down into small pieces.
Add the remaining ingredients except for the butter.
Pulse scraping down the sides of the bowl occasionally until a chunky paste forms.
Add the butter and pulse until incorporated.
Taste the filling and add more gochujang as desired.
Remove to a bowl and allow to sit at room temperature until ready to fill.
Dough Finishing, Shaping and Baking
3. Give the dough a fold.
Turn the dough out onto an unfloured surface, smooth side down.
Flatten gently into a circle.
Starting at the side across from you, gently lift and pull the dough about 3 inches before folding over the center.
Turn the dough a little less than a quarter turn and repeat the steps of stretching and folding over the center until you return to where you began.
Flip the dough smooth side up and gently round.
Return to the bowl, cover and allow to ferment 1 hour longer.
4. Place a piece of parchment paper on a rimmed baking sheet. Set aside.
Beat the egg until well combined. Set aside.
5. Deflate the dough and place on a lightly floured surface.
Roll into a 38 x 30 cm (15 x 12 in) rectangle.
The long side of the dough should be in front of you and across from you.
Mark a 2.5 cm (1 in) border along the left edge of the dough. This will not be covered in filling.
Spread the filling by dolloping it over the surface of the dough and slowly smoothing the filling to cover the dough to all of the edges except the left edge.
The filling is very thick and grainy so work slowly to spread it.
Be sure to spread the filling to all of the edges except the left side.
Fold the right third of the dough to the center.
Straighten the edges and sides of the dough so everything lines up.
Lightly brush the surface on the right side with egg wash.
Reserve the remaining egg for finishing the twists.
Fold the left third of the dough over the right side lining up the end with the folded edge.
Straighten the edges and sides to even everything out as before.
Gently press down to help everything stick.
Carefully lift the dough and turn 90 degrees so the long side is once again in front of you. Gently roll the dough to 40 cm (16 in).
Carefully even out the sides as necessary.
Using a knife cut across the dough into 8- 5 cm (2 in) lengths.
6. On each portion, mark a slit leaving 3 cm (1.25 in) on the top to bottom.
Using a bench scraper, press through the dough to the work surface along the slit.
Each piece should still be connected at the top and bottom.
Gently separate the cut sides.
Working one at a time, twist the dough by folding the top backward and down through the slit then folding the bottom up and through the slit.
The top and bottom must go through the slit in opposite directions or the twist will not be seen.
Neaten gently and place on the prepared baking sheet leaving about an inch of space between each twist.
The twists will rise and expand and need space so they do not stick together.
Repeat with the remaining pieces.
Cover the baking sheet loosely and allow the twists to rise for 45-60 minutes or until puffed.
7. Preheat oven to 160 C / 320 F.
8. Brush the twists with the remaining beaten egg.
Try not to brush the exposed chocolate with the egg.
Bake the twists for 20 – 25 minutes or until golden brown.
Allow to cool for 7 minutes on the baking sheet.
9. Serve.
