Go Back

Hedgehog Bread Rolls

Akum Raj Jamir
Soft and fluffy hedgehog bread rolls stuffed with chocolate. These stuffed bread rolls are cute, delicious and so fun to make. These rolls are made using Tangzhong method. The aromas wafting the air while baking this chocolate stuffed hedgehog bread are just incredible and irresistible.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 8

Equipment

  • OTG
  • Mixing bowl
  • 240 ml measuring cup set
  • scissor

Ingredients
  

  • Tangzhong (get the recipe link in notes 1)
  • 2 cups all purpose flour (256 grams)
  • 3 tablespoon sugar
  • 1 teaspoon instant yeast
  • ¼ teaspoon salt
  • 2 tablespoon Soft butter
  • ⅓ cup water (80 ml)
  • few black raisins for eyes
  • 150-200 grams chocolate

Instructions
 

Making the dough:

  • In a large mixing bowl sieve the all purpose flour and salt.
  • Add in the sugar, instant yeast and stir to combine.
  • Add the tangzhong (water roux) and mix well with the flour mixture.
  • Add in the warm milk and bring the mixture together.
  • Add in the butter and combine the dough.
  • Bring the dough to a clean surface, dust the surface lightly if required. Knead the dough for about 5-10 minutes until smooth and form a ball.

First Proofing:

  • Place the dough in a greased bowl and grease the dough lightly.
  • Cling wrap it and allow to proof in a warm place for 40 minutes to 1 hour or until doubled. It took only 40 minutes for me.

Preparing The Chocolate For Stuffing:

  • Chop the chocolate slab into bigger pieces and keep aside.

Shaping The Hedgehog Bread:

  • Once the dough is proofed, gently deflate the dough and turn out onto a cleaned surface.
  • Flatten the dough and fold it into a log and divide the dough into 8-10 portions depending upon your preferred size of the rolls.
  • Take the portion and flatten them with your hand.
  • Stuff the chocolate and shape it into an oval shape with one end pointed to make it a snout making it look like hedgehog.

Second Proofing:

  • Place the rolls on a greased or parchment paper lined baking tray about 2 inches apart.
  • Cover it and keep for 30 minutes for 2nd proofing.

Final Shaping Of The Bread Rolls:

  • Using a kitchen scissor make a row of snips from one side of the hedgehog to the other creating sharp pointing small spikes on the back of the hedgehog.
  • Make a snip with scissor on the pointed end. Place 2 black raisins for the eyes.
  • Brush the rolls gently with milk.

Baking The Prepared Hedgehog Bread Rolls:

  • Preheat oven @180° C for 10 minutes.
  • Bake the rolls at preheated oven @180°C wih both the filaments for 25 minutes or until golden brown. The rolls will make a hollow sound when tapped.
  • Remove from the oven and brush butter immediately. Cover with a towel and keep for about 10 minutes.
  • Transfer to a wire cooling rack and allow to cool down completely. Enjoy!

Video

Notes

  1. Tangzhong recipe
  2. Butter can be substituted with any flavorless oil.
  3. You can whole wheat flour or 50:50 ratio of APF and WWF.
  4. You can use water instead of milk.
  5. Use any stuffing as per your palate preference – sweet or savoury.
  6. You can spiced the dough with spices or herbs.
  7. Always bake your goodies at preheated oven.
  8. Baking time will differ as every oven eats differently. Bake per your oven temperature.
  9. You can use egg wash instead of milk wash if you like to use egg.
Keyword bread rolls, chocolate stuffed bread roll, hedgehog, hedgehog bread, tangzhong bread