Pillowy Two-Tone Swirl Poğaça with Molten Chocolate Tips, FAQ & printable recipe

Tips for success

For the best swirl, roll the stacked doughs into a circle as evenly as possible. If the dough springs back, let it rest for a few minutes before rolling again.

Use a light touch when brushing the egg yolk wash so you don't deflate the rolls. If you want a deeper chocolate flavor, use dark cocoa powder in the dough.

To ensure a molten center, use a chocolate spread that is thick at room temperature. If the spread is too runny, chill it briefly before using.

For an extra glossy finish, brush the rolls with a little melted butter after baking. Serve warm, as the chocolate will firm up as the rolls cool.

Variations

• Nutella Swirl: Use a hazelnut-chocolate spread instead of plain chocolate spread for a richer, nutty flavor. Add a sprinkle of chopped hazelnuts on top before baking for extra crunch.
• Orange Chocolate: Add 1 teaspoon of orange zest to the white dough and use a dark chocolate spread with a hint of orange extract. The citrus brightens the chocolate and adds a fragrant aroma.
• Spiced Cocoa: Mix 1/2 teaspoon of ground cinnamon and a pinch of cayenne into the cocoa powder before adding to the dough. This adds warmth and a subtle kick that pairs well with the chocolate.
• Mini Rolls: Instead of 16 large wedges, cut the dough into 24 smaller wedges and shape mini rolls. Reduce the baking time to 15-18 minutes and check for doneness with a thermometer.

Storage and make-ahead

Fridge

Store baked rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes to soften and re-melt the chocolate.

Freezer

Freeze unbaked shaped rolls on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked rolls in a 350°F (175°C) oven for 5-7 minutes, or until warm and the chocolate is molten again. Avoid microwaving to keep the texture pillowy.

Store leftover rolls in an airtight container at room temperature for up to 2 days. The chocolate will set as they cool, but the rolls remain soft.

To reheat, warm them in a 350°F (175°C) oven for 5 minutes to restore the molten center. Avoid microwaving, as it can make the rolls tough.

You can prepare the dough up to the shaping step, then cover and refrigerate overnight. The next day, let the shaped rolls come to room temperature for 30 minutes before brushing with egg yolk and baking.

Alternatively, freeze the unbaked rolls after shaping and brush with egg yolk just before baking.

Serving ideas

Serve the rolls warm, straight from the oven, when the chocolate is at its most molten. They make a delightful breakfast or brunch centerpiece, especially with a cup of coffee or tea. Pull them apart to show off the two-tone swirl and let the chocolate flow.

For a dessert twist, dust the rolls with confectioners' sugar or drizzle with a little extra chocolate spread. They are also delicious with a scoop of vanilla ice cream. Store any leftovers in an airtight container, but they are best enjoyed within a day or two.

Frequently asked questions

Recipe card

Pillowy Two-Tone Swirl Poğaça with Molten Chocolate

Prep 45 minCook 25 minRest 30 minTotal 1 h 40 minServes 16

Ingredients

• 1 cup warm milk (200ml)
• 1 cup warm water (200ml)
• 1/2 cup vegetable oil (100ml)
• 1 packet instant yeast (11g)
• 1 egg white
• 3 tbsp sugar
• 1 tsp salt
• 4 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp cold milk
• 100 g unsalted butter, softened
• 1 cup chocolate spread
• 1 egg yolk, beaten

Instructions

1. In a large bowl, combine the warm milk, warm water, oil, instant yeast, egg white, sugar, and salt. Stir briefly. Add the flour and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and supple. The dough should feel soft, slightly tacky but not sticky. Divide the dough in half. Knead the cocoa powder and cold milk into one half until the color is uniform and deep chocolate brown.
2. After kneading, allow both doughs to rest for 30 minutes. This rest relaxes the gluten, making the dough easier to roll and shape. Keep the doughs covered so they don't dry out. They should puff slightly but not double in size, since this is a short rest rather than a full rise.
3. On a lightly floured surface, roll out the white dough into a large rectangle about 1/4-inch thick. Roll the chocolate dough into a similar rectangle. Spread the softened butter over the white dough. Place the chocolate dough on top of the buttered white dough, pressing gently to adhere. Using a rolling pin, roll the stacked doughs into a single large circle, about 18 inches in diameter. The layers should be even and well-pressed together.
4. Using a sharp knife or pizza cutter, cut the large circle into 16 equal pizza wedges. Each wedge will have alternating white and chocolate layers. Work quickly so the dough doesn't warm too much or stick. If the dough becomes too soft, chill it for 5 minutes before cutting.
5. Place a teaspoon of chocolate spread at the wide base of each wedge. Spread it slightly, leaving a small border. Starting from the wide end, roll each wedge tightly toward the point, forming a crescent shape. Tuck the pointed tip under the roll to secure. Place the shaped rolls on a parchment-lined baking sheet, leaving about 2 inches of space between them.
6. In a small bowl, beat the egg yolk with a teaspoon of water or milk. Brush the tops of the shaped rolls generously with the egg yolk wash. This will give them a golden, shiny finish as they bake. Let the rolls rest for 10 minutes while the oven heats.
7. Heat the oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, until they are deep golden brown and puffed. The chocolate should be molten inside, and the layers should be clearly visible when you pull one apart. If the tops brown too quickly, tent loosely with foil.
8. Remove the rolls from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a cooling rack. The chocolate will be very hot, so let them rest for at least 5 more minutes before serving. Pull apart to reveal the two-tone swirl and molten center.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.