Ultra Rich Oreo Chocolate Toast! A Must-Try for Chocolate Lovers!

Prepare the ingredients needed for the dough. Different brands of flour have varying absorption properties, so reserve some of the liquid accordingly.

Add the dough ingredients (except butter and chocolate chips) into the mixing bowl. Start on speed 1 to mix evenly, then increase to medium-high speed to knead the dough.

Knead the dough until it reaches about 80% gluten development, allowing it to form a thick membrane.

Add softened room-temperature butter, set the mixer to speed 1 to combine. Once fully absorbed, increase speed to medium-high to knead the dough.

Knead until the dough can form a thin, translucent membrane (windowpane test).

Add the chocolate chips and mix on speed 1 until evenly incorporated, then remove from the bowl.

Place the dough in a fermentation box for the first proofing! Settings: 25°C temperature, 60% humidity, for about 1 hour. If you don’t have a fermentation box, place the dough in the oven with a bowl of warm water and cover it with plastic wrap to maintain humidity.

While proofing, prepare the chocolate filling ingredients.

Melt the chocolate and whipping cream over a water bath, then let it cool for later use.

Once the dough has doubled in size, check by inserting a floured finger into it. If the indentation does not spring back, the proofing is complete.

Lightly press the dough to release air, then roll it out directly.

Flip the dough over and roll it into a rectangle measuring 45cm x 18cm.

Spread the chocolate filling over the dough, sprinkle with crushed Oreos, leaving the edge free of filling.

Fold the dough from top to bottom and pinch the edge to seal.

Cut the dough into sections without cutting the top edge.

Twist each section a few times and press the ends onto the work surface to secure.

Roll it from top to bottom.

Place the dough in a mold for the second proofing. Settings: 35°C temperature, 80% humidity, for about 1 hour.

Proof until about 90% full, then bake in a preheated oven. Bake at 160°C on the upper heat and 190°C on the lower heat for around 30 minutes. Adjust baking time and temperature based on your oven.

After baking, gently tap the mold to release steam, remove the bread from the mold, and allow it to cool on a wire rack. Be careful not to burn yourself!