Step 1

In a small bowl, combine the cocoa powder and 30g of water. Mix well until smooth to create the cocoa mixture. If it’s too thick, you can add a little more water.

Step 2

In a larger bowl, whisk together the cocoa mixture, warm milk, sugar, active dry yeast, room temperature egg, and salt. Let it sit for about 5 minutes to allow the yeast to bloom.

Step 3

Add the sifted bread flour and mix with a spatula until a rough dough forms. Incorporate the softened unsalted butter and begin kneading.

Step 4

Knead the dough for about 12-15 minutes until it becomes smooth and elastic, with minimal sticking. Shape it into a ball, place it in a greased bowl, cover with plastic wrap, and let it proof in a warm place for approximately 50 minutes, or until doubled in size.

Step 5

Step 6

Once the first proof is complete, gently punch down the dough to release the air. Divide it into 5 equal portions and shape each into a ball. Cover with plastic wrap and let them rest for about 15 minutes (bench rest). This makes the dough easier to handle.

Step 7

Flatten each rested dough ball by pressing it down with your palm or rolling it out thinly. Spread a generous amount of Nutella in the center, sprinkle with chopped dark chocolate, and carefully fold the edges to enclose the filling, sealing it well to prevent leakage.

Step 8

Place the filled dough into mini bread molds. Cover and let them proof in a warm place for about 40-50 minutes, or until they have risen to fill the molds. They should look nicely puffed up.

Step 9

After the second proof, brush the tops of the dough with a beaten egg wash. Generously sprinkle the chilled crumble mixture over the egg wash. Gently press the crumble down to help it adhere.

Step 10

Bake in a preheated oven at 170°C (340°F) for 20-22 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean. Let the bread cool completely on a wire rack before enjoying.