Chocoladekoek

From the first time I found out about the World Bread Day, two years back I loved joining in, especially as I made this Celebration bread and then last year I joined up with these Soft Buns with Seeds and I have to admit, I have been so much waiting for Zorra to announce it this year too.
I didn't know what I was going to make this year and was going through one of my bread books and I saw a sweet bread which we ( hubby) always buy for sunday fresh from the bakers.
Here in Belgium at least in Flanders there is this tradition were sunday morning everybody goes to the bakers and buy fresh Pistole, Croissant, Raisin Cookies etc...... and ofcourse this Chocoladekoek too.

Literally translated this Chocoladekoek would mean Chocolate cookie, but then that would be not correct, maybe I should call them Chocolate Buns??

I fell in love with this Chocaladekoek years ago when I first ate them, and every sunday I ask hubby to take this for me , my passion for this koek as rubbed onto my daughter too as she also ask hubby to bring this for her every sunday.

I would say making this bread would take time and this is my first attempt to make them at home and I am happy that it worked and tasted really good, but I would say I still need some improvment as in rolling into thiner layers etc...

Click the picture for a larger view

For making the basic dough go here and there is step by step pictorial how to make it.


Makes 8 to 10

1 portion of Gerezen Bladerdeeg there is a pictorial how to make them.
18 to 10 pieces of Dark Chocolate. ( I would recomend to use dark chocolate, I only had milk so I used that, but I woudl not use them , next time I will make sure I have dark chocolate)

Roll the dough till it is 3mm thick.
Cut the side so it is a perfect square.
Now cut Squares of 10 cm/8 cm.Fold the chocolae pieces they way show in the above pictirial.
Lay with the closing side on the bottom on a butterd tray and cover with a kitchen towel and keep in a warm place for 45 minutes to 1 hour till it is raised.


Preheat the oven for 220°c .
After the small beads are raised for a hour give a egg wash ( egg yolk mixed with a bit milk)

Bake then for 15 minutes.
When it is cooled sprinkle with powder suage and enjoy.