There's something almost hypnotic about watching chocolate drip from warm, freshly baked pastry. But when that pastry is a tender yeast dough, rolled and filled with a rich cocoa mixture that melts into every crevice? That's the kind of baking magic that makes you want to clear your schedule and head straight to the kitchen.
Enter chocolate-filled yeast strips – a pastry that somehow manages to be both humble and show-stopping. Think of them as babka's laid-back cousin or challah's chocolate-obsessed friend. While they might look intimidating at first glance, I'm here to tell you that these strips are surprisingly approachable, even for novice bakers.
Recipe: Chocolate-Filled Yeast Strips
Makes 6 strips
Active time: 45 minutes
Total time: 2 hours (including rising)
For the Dough:
- 8 cups (1 kg) all-purpose flour
- 2 tablespoons instant dry yeast
- 1 cup vegetable oil
- 1½ cups lukewarm water
- 1 large egg
- 1 cup sugar
- 1 teaspoon kosher salt
For the Filling:
- 3 cups granulated sugar
- 1½ cups Dutch-process cocoa powder
- 3 tablespoons vanilla sugar
- 1 cup vegetable oil
For Finishing:
- 1 egg, beaten
- ⅓ cup sesame seeds
- Sugar syrup (¾ cup sugar + 1 cup water + 1 tablespoon vanilla sugar)
Method:
1. Start with the dough: In your stand mixer's bowl, create a flour fortress by placing salt at the bottom (yes, this matters), then flour, making a well for the yeast. Add remaining ingredients and mix with the dough hook until smooth and elastic, about 8 minutes. Let rise in a warm spot until puffy, about 30 minutes.
2. Meanwhile, mix your filling: Combine sugar, cocoa, and vanilla sugar.
3. Don't forget to do hafrashat challah!
4. Divide your dough into 6 pieces. Roll each into a rectangle the length of your baking sheet. Brush generously with oil, then sprinkle with your cocoa mixture.
5. Roll each rectangle lengthwise, tucking in the edges as you go. Place strips side by side on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds.
6. Bake at 350°F for about 30 minutes, or until golden brown. While still hot, brush with simple syrup.
Pro Tips:
- Room temperature ingredients are non-negotiable here
- These freeze beautifully for up to 3 months
- Make a double batch. Trust me on this one – they disappear faster than you'd think.
