Chocolate Swirl Panini Recipe

Chocolate Swirl Panini Recipe
Chocolate Swirl Panini Recipe photo by Taste of Home
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Chocolate Swirl Panini Recipe

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Pretty chocolate swirls throughout the interior of these tender Italian-style rolls make them a must-try. The tempting treats really stand out when served as part of a brunch or dessert. —Sara Bonetti, Oakland, California
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 10 min. + cooling

Ingredients

  • 2-1/4 cups bread flour
  • 5 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 large egg
  • 2/3 cup semisweet chocolate chunks
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons sugar

Directions

In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead in chocolate chunks until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat egg and water; brush over rolls. Sprinkle with sugar.
Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. Yield: 16 rolls.
Originally published as Chocolate Panini in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p157

Nutritional Facts

1 roll: 133 calories, 6g fat (3g saturated fat), 24mg cholesterol, 66mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2-1/4 cups bread flour
  • 5 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 large egg
  • 2/3 cup semisweet chocolate chunks
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons sugar
  1. In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead in chocolate chunks until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat egg and water; brush over rolls. Sprinkle with sugar.
  4. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. Yield: 16 rolls.
Originally published as Chocolate Panini in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p157

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