Fun to say and delightful to eat, schoggiwegglis (chocolate rolls) are the bakery treat of Basel. Look in the window of any pastry shop and golden piles of schoggiwegglis greet you. Coffee shops have them at the counter and supermarkets offer bags to pick up on your way home. Perfect with coffee or tea, these bread rolls are studded with dark chocolate and boast a hint of salt. They’re beloved for their texture: a crunchy crust with a light, fluffy interior, a combo that just begs for dipping in your drink. If you really want to go the distance, do as the kids do: dunk them in hot chocolate. They may be a little bit of work—there’s no fast way to make schoggiwegglis—but the reward is sweet.
Schoggiwegglis (Chocolate Rolls)
Temperature makes a difference at every turn. Lukewarm milk is key to making the yeast take (cold won’t start it and hot will kill it); the melted butter shouldn’t have cooled too much before you add it the mixture; and you never want to refrigerate the dough.
3/4 cup lukewarm milk
1 packet of yeast
5 Tbsp sugar, divided (1+4)
4 Tbsp butter, melted
1 large egg and 1 yolk (kept separate)
1 tsp vanilla
1 tsp salt
2 & 3/4 cups bread flour
3 oz dark chocolate, chopped into chunks
1 Tbsp water
- Preheat the oven to 375.
- Pour the milk into a bowl and stir in the yeast, along with 1 tablespoon of the sugar, letting the mix rest for 15 minutes until is noticeably foamy.
- Once the yeast is foamy, add the remaining 4 tablespoons of sugar, egg, vanilla, and salt, and mix well. Add the melted butter and stir.
- Stir in half the flour until combined and then add the second half of the flour. Beat vigorously until a loose dough ball forms.
- Transfer the dough to a lightly oiled bowl, and knead the dough for five minutes. Cover the dough bowl with cling wrap to let it rise for two hours in a warm place.
- When the dough is risen, sprinkle one third of the chocolate over the surface, fold the dough in half and sprinkle the chocolate again, and then fold it half a second time, adding the remaining chocolate, before a final fold.
- Roll the dough out on a floured surface and flatten into a rectangle about one inch thick. Cut the dough into 12-16 even pieces.
- Pull the ends of each piece into points, leaving the middle wide, to form fat dough boats.
- Let the dough boats rest, covered in cling wrap, until doubled in size (about an hour).
- Use kitchen scissors to make four slashes in the top of each boat.
- Make an egg wash with the yolk and water (with a pinch of salt, optional) and brush the boats.
- Bake on two parchment-lined baking sheets for 15-20 minutes (rotating pans after 10 minutes) until golden brown with a nice crust.
Sample fresh schoggiwegglis when you go ashore in Basel during your Romance of the Rhine & Mosel River Cruise.