Homemade Pitch, chocolate Viennese bread

Ingredients

• 240 mlwhole milk
• 25 gfresh baker’s yeast
• 500 gT45 gruau flour (or a mixture of T45 and T55 flour)
• 80 gcaster sugar
• 100 gbutter
• 1egg
• 8 gsalt
• to tastechocolate sticks or a chocolate bar cut into sticks
• 1 egg + 1 generous pinchegg and salt, for the glaze

Instructions

1. 1

   Mix the yeast

   Put 240 ml of warm milk and the fresh yeast, broken into pieces, in a stand mixer bowl or a large mixing bowl, then stir. Add the sugar and egg and mix briefly.

2. 2

   Knead the dough

   Add the flour and salt, then knead at speed 1 for 6 minutes. Gradually add the softened butter, cut into pieces, and continue kneading for 5 minutes.

3. 3

   First prove

   Transfer the dough to a bowl, cover with cling film or a clean tea towel and leave in a warm place for 1 hour 30 minutes.

4. 4

   Divide the dough

   Once the dough has doubled in size, knock it back and divide it into 10 balls.

5. 5

   Shape the rolls

   On a lightly floured work surface, flatten each ball. Place one and a half chocolate sticks on the dough, roll it slightly, add another chocolate stick, then roll it up and seal the dough.

6. 6

   Arrange on a tray

   Place the rolls on a baking tray lined with baking paper.

7. 7

   Slash and prove

   Using a sharp knife, score the rolls, cover them again with a tea towel and leave to rise for 1 hour.

8. 8

   Heat the oven

   Preheat the oven to 200°C, preferably using the fan setting.

9. 9

   Glaze the rolls

   Mix the egg with the pinch of salt, then brush the rolls with the glaze.

10. 10

    Bake the rolls

    Bake at 200°C for 15–20 minutes.

11. 11

    Cool on a rack

    Transfer the Viennese rolls to a wire rack and leave them to cool.

What are chocolate Viennese rolls?

Viennese bread, or pain viennois, is a French bakery-style enriched bread with a tender, slightly sweet crumb. This homemade version wraps chocolate in a soft milk dough, making it a treat for breakfast or an afternoon break.

The dough gets its softness from milk, egg and butter, while fresh yeast helps it rise. Shaping chocolate inside each roll gives every slice a chocolate-filled centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg contribute much of the fat; the milk, egg and flour also contribute some protein. Pair a roll with fruit or yoghurt for a more balanced plate.

Choosing the flour and chocolate

Flour: T45 gruau flour is specified for this dough, with a mixture of T45 and T55 offered as an alternative. Keep the flour and salt quantities as listed so the dough has the intended balance.

Chocolate: Use chocolate sticks or cut a chocolate bar into sticks. The recipe does not specify a total quantity; its shaping instructions use one and a half sticks, then another stick, per roll.

Work the butter into the dough

Soft butter: Add it gradually after the initial 6 minutes of kneading, then knead for a further 5 minutes. Adding it in pieces helps it incorporate into the dough rather than sitting in large lumps.

Dough feel: The method calls for kneading in a stand mixer at speed 1. If mixing by hand, expect a soft, enriched dough that may feel sticky; avoid adding unlisted flour.

Shape and seal the chocolate inside

Flatten: On a lightly floured surface, flatten each dough ball before adding the chocolate. Roll the dough around the filling in stages, as directed, rather than placing all the chocolate in one spot.

Seal: Pinch the seam closed after rolling so the chocolate stays enclosed as the rolls rise and bake. Place the shaped rolls on the prepared tray.

Follow the proving cues

First rise: Leave the covered dough in a warm place for 1 hour 30 minutes, until it has doubled in size. The dough’s growth is a more useful cue than the clock alone.

Second rise: After shaping and scoring, cover the rolls and leave them for 1 hour. This recipe includes 2 hours 30 minutes of proving, in addition to kneading, shaping and baking, so its listed 45-minute total time does not represent the full elapsed time.

Bake until golden

Egg wash: Brush the rolls with the beaten egg and pinch of salt before baking. This gives the surface a glossy finish.

Oven: Bake at 200°C for 15–20 minutes, preferably with the fan setting. The rolls should be browned on the outside; cool them on a wire rack as the method directs.

Serving and portion size

These rolls are well suited to breakfast or a snack alongside fruit, yoghurt or a hot drink. The method divides the dough into 10 rolls, although the recipe lists 12 servings, so the finished portions may not match the stated serving count.

Recipe notes & tips

• Warm the milk until just lukewarm rather than hot before mixing it with the yeast.
• Let the dough rise until doubled, even if this takes longer than the stated 1 hour 30 minutes.
• Add the softened butter gradually during the second kneading period.
• Seal the dough around the chocolate before placing each roll on the tray.
• Check the rolls at 15 minutes and continue baking up to 20 minutes if needed.
• Cool the rolls on a wire rack to keep their bases from becoming damp.

Variations

• Use chocolate chunks: Replace the sticks with pieces cut from a chocolate bar.
• Try dark chocolate: Choose dark chocolate for a less sweet-tasting filling.
• Try milk chocolate: Use milk chocolate sticks for a sweeter centre.
• Make smaller rolls: Divide the dough into more pieces and adjust the filling to fit each one.
• Make larger rolls: Divide the dough into fewer pieces and use more chocolate in each.

Common mistakes to avoid

• Hot milk: Very hot milk can harm the yeast; use warm milk as directed.
• Adding butter all at once: Add the softened butter gradually during kneading so it incorporates more evenly.
• Rushing the first rise: Wait until the dough has doubled before knocking it back.
• Loose seams: Seal the dough around the filling so the chocolate stays inside.
• Skipping the second rise: Cover the shaped rolls and give them the full 1 hour to rise.
• Overbaking: Begin checking at 15 minutes and remove the rolls when browned.

How to store

Once cool, store the rolls in an airtight container at room temperature and eat within 2–3 days. Warm briefly in the oven to refresh them.

Frequently asked questions