Adding chocolate to yeast dough
Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which the dough is chocolatey. I tried by subbing some cocoa powder in for the AP flour (and adding a bit of baking soda) but the results were rather dry and dense buns with only a subtle chocolate flavor. I'm curious as to whether I should try mixing in melted chocolate to the dough, for moisture and flavor? Is that a doomed idea?
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Oh yes, chocolate babka
Why reinvent the wheel
See two recipes here
Or two from away (Tori Avey, smitten kitchen):
Lots of wonderful territory to explore...
I can also see how the cocoa powder would make the dough dry (and maybe even impede the yeast action).
If I were to make a run at a chocolate dough, I would first make and raise the plain dough, then work in either lots of high-cacao cocoa powder and some additional fat (additional to whatever the recipe specified).
Another way to go is to make the plain dough, let it rise, then knead in a finely ground high quality bar chocolate (with or without additional fat...see how the dough feels), raise again and shape.
My model for this loaf would be brioche dough...rich, buttery, multifoliate, intermediate stints in refrigerator for long, slow rises..to give the chocolate a chance to incorporate and yet not dry out the finished product.