I don’t like deep-frying, but I do love Berliner (doughnuts). Can you see my dilemma? Fortunately there is a solution: Oven-baked Berliner! I baked a bunch last week for a blog event with the theme carnival. While I was filling the doughnuts with jam the idea to fill some with chocolate for Bread Baking Day #47 popped up. Lovely Lisa from Parsley, Sage, Desserts and Line Drives hosts BBD #47. The theme she picked – I think in the meantime you guessed – is Bread with Chocolate!

As a Swiss I love chocolate. Did you know the per head chocolate consumption in Switzerland was 12 kg in 2010, followed by Germany by 11,3 kg. Rear end light is Japan with only 2.1 kg.

For filling I used of course Swiss chocolate. in fact a Chocolate Fondue a dear friend sent me from Switzerland. Normally you dip fresh fruits in this chocolate, but for me it served as a filling. Y. had to fill the doughnuts, because he can’t take pictures or rather not the way I want them. :)

BBD #47 - Oven-baked Berliner filled with Chocolate

Unfortunately he did not fill the doughnuts with enough chocolate. But this is no problem you can still spread some once you enjoy one or two.

Last but not least the dough, It is very easy to make. I applied the overnight technic means the dough rest overnight in the fridge. The next day you only have to shape the balls let them rise, bake and fill them.

Oven-baked Berliner filled with Chocolate
makes 8

BBD #47 - Oven-baked Berliner filled with Chocolate

250 g flour
70 g lukewarm milk
15 g fresh yeast
30 g butter, soft
30 g vanilla flavored sugar
3 g salt
1 egg (M)

For the finishing
20 g butter
sugar or icing sugar
melted chocolate

Dissolve yeast in some of the milk. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 for 4 minutes. Mix another 6 minutes on a higher speed 2 until it is smooth and elastic. Let rest dough covered at room temperature for 1-2 hours then fold the dough, recover, and refrigerate overnight. Before using let preferment take room temperature for about 30 minutes.

Divide dough into 8 pieces and shape into balls. Cover and let rise for 60 minutes or until doubled in size.

Preheat oven to 210 C.

Brush balls with melted butter and bake for 12 minutes. Remove the doughnuts from the oven, immediately brush with melted butter, coat with sugar and fill with melted chocolate. Enjoy still warm!

BBD #47 - Oven-baked Berliner filled with Chocolate

In addition, one doughnut goes to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

Bread Baking Day #47(last day of submission March 1, 2012)

Do you love bread and chocloate, too? You can still participate in BBD #47. Last day of submission is March 1, 2012!

More recipes and entries in English.