This Chocolate Stuffed Fry Bread recipe is pure indulgence and joy — and really, how could it not be? Golden fry bread filled with gooey chocolate and rolled in cinnamon sugar, it’s the kind of treat that brings everyone together. So gather your hoa (friends) or whānau (family) and share these sweet little bites of goodness. Perfect for any occasion!
Why you will love this Chocolate Stuffed Fry Bread:
Creating bread recipes is one of my favourite things, and this one holds a special place. I made these for Whittaker’s in 2023 for Matariki, and they honestly exceeded all expectations. They were incredibly popular, so I’m really happy to be sharing them with you here. Now, let’s take a closer look at these bad boys. 😎
More indulgent bread recipes:
If you’re all about those sweet, indulgent breads (same here), you’ll definitely want to check out my Sticky Cinnamon Scrolls — soft, sticky, and hard to stop at one. My Pani Popo is another must-try, baked in a rich coconut sauce that takes it to the next level.
If you feel like switching things up and going a bit more savoury, this Light and Fluffy Fry Bread (Parāoa Parai) is the one. It’s a crowd favourite on my pae tukutuku (website), and honestly, it never misses.
Videography and photography by Sarah Henderson.
Ingredients:
- Milk: I prefer full fat milk but trim will also work.
- Sugar: Use huka hāura (brown sugar), huka mā (white sugar), mīere (honey) or marahihi māpere (maple syrup). All of them will work in this recipe.
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or Breadmaker's yeast, double the amount.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Salt: I use Himalayan salt, if you are using iodised table salt, half this amount.
- Chocolate: I used Whittakers Hazella but you can use whatever melty chocolate you want.
- Oil: Use Rice Bran oil or an oil with a high smoke point for the best frying experience.
How to make this Fry Bread:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the Yeast:
Add the miraka mahana (warm milk), wai (water) and huka hāura (brown sugar) in to a large bowl. Kaurorihia kia rewa te huka (stir until the sugar is dissolved).
Sprinkle over the īhi tere (instant yeast) and stir with a whisk. Activate the īhi (yeast) for five minutes, it should rise to the top and look slightly foamy.
2. The First Rise:
Add 2 cups of puehu parāoa (flour) and noni (oil) in to the activated yeast mixture. Stir with a whisk until smooth.
Cover again with a tea towel or bowl cover and leave to rise for 20 minutes.
3. Add the Remaining Ingredients:
Add the remaining 1 ¼ C puehu parāoa (flour) and tote (salt) in to the bowl.
Mix until all the flour is incorporated in to the dough.
I do this with a knife first and then bring it together with my ringaringa (hands).
4. Stretch and Fold the Dough:
Once combined, stretch and fold the dough 30 - 40 times in the bowl.
Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a ¼ turn and repeat the pattern.
Each time you do a ¼ turn, it is 1 count. Refer to the video for a visual aid.
5. Second Rise:
Cover again with a tea towel or bowl cover and leave the dough to rise for 1 hour and 15 minutes.
6. Divide the Dough:
Once risen, tip the pokenga (dough) on to a table and pat it out gently with your hands.
Using an oiled, sharp knife, cut it into 12 equal squares.
7. Add the Chocolate:
Take a piece of dough, place three pieces of tiakarete (chocolate) in the middle. Fold the dough in to the centre and pinch the seams closed.
Place it on an oiled tray to rise as you repeat the pattern, making 12 in total. Make sure each piece has enough room to rise on the tray.
8. Third and Final Rise:
Cover with a tea towel and rise the fry bread for 40 - 45 minutes.
9. Make the Cinnamon Sugar:
As they rise, prepare the huka hinamona (cinnamon sugar) by combining the huka one (caster sugar) and hinamona (cinnamon) together in a bowl.
10. Fry the Chocolate Stuffed Fry Bread:
5 minutes before the rising time is up, heat the noni (oil) to 165 °C.
If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready.
Test one piece of the risen fry bread to gauge if your oil is at the right point. If the tester fries well for 2 - 3 minutes on each side, the oil is ready. If not, give the oil a couple more minutes to heat up.
Now add three parāoa parai (fry bread) at a time, frying for 2 minutes on each side.
11. Roll the Chocolate Stuffed Fry Bread in Cinnamon Sugar:
Remove the parāoa parai (fry bread) and roll each one straight in to the huka hinamona (cinnamon sugar).
Serve immediately and let the goodness delight everyone's tastebuds!
Store the Chocolate Stuffed Fry Bread:
These will always be best eaten straight from the oil with the melty chocolate in the centre.
If you do have any left overs, keep them in a sealed container for a day or so and warm them up to bring them back to life.
Need more? Awesome, check out these
Bread Recipes
Kneaded or no-knead, we have all the bases covered.
DID YOU ENJOY THIS RECIPE?
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Chocolate Stuffed No-knead Fry Bread - Parāoa Parai Poke Kore me te Tiakarete
Ingredients
The No-Knead Dough - Te Pokenga Poke Kore
- ¾ C (185 ml) miraka mahana (warm milk)
- ¾ C (185 ml) wai aromahana (lukewarm water)
- 3 tablespoon (60 g) huka hāura (brown sugar or white sugar)
- 2 ½ teaspoon (8 g) īhi tere (instant yeast)
- 2 C (300 g) puehu parāoa kounga (high grade flour)
- 3 tablespoon (45 ml) noni (oil, neutral flavoured)
- 1 ¼ (185 g) C puehu parāoa kounga (high grade flour)
- 1 ½ tsp tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 250 g tiakarete (broken in to pieces, I used Whittakers Hazella but you can use whatever melty chocolate you have)
Cinnamon sugar - Huka Hinamona
- ¾ C (165) huka one (caster sugar)
- 2 ½ teaspoon hinamona kuoro (ground cinnamon)
Frying Oil - Noni Parai
- 1.25 L Rice bran oil (or a good frying oil)
Instructions
Activate the Yeast:
- Add the miraka mahana (warm milk), wai (water) and huka hāura (brown sugar) in to a large bowl. Kaurorihia kia rewa te huka (stir until the sugar is dissolved).
- Sprinkle over the īhi tere (instant yeast) and stir with a whisk. Activate the īhi (yeast) for five minutes, it should rise to the top and look slightly foamy.
The First Rise:
- Add the 2 cups of puehu parāoa (flour) and noni (oil) in to the activated yeast mixture. Stir with a whisk until smooth.
- Cover again with a tea towel or bowl cover and leave to rise for 20 minutes.
Add the Remaining Ingredients:
- Add the remaining 1 ¼ C puehu parāoa (flour) and tote (salt) in to the bowl.
- Mix until all the flour is incorporated in to the dough. I do this with a knife first and then bring it together with my ringaringa (hands).
Stretch and Fold the Dough:
- Once combined, stretch and fold the dough 30 - 40 times in the bowl.
- Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a ¼ turn and repeat the pattern. Each time you do a ¼ turn, it is 1 count. Refer to the video for a visual aid.
Second Rise:
- Cover again with a tea towel or bowl cover and leave the dough to rise for 1 hour and 15 minutes.
Divide the Dough:
- Once risen, tip the pokenga (dough) on to a table and pat it out gently with your hands.
- Using an oiled, sharp knife, cut it into 12 equal squares.
Add the Chocolate:
- Take a piece of dough, place three pieces of tiakarete (chocolate) in the middle. Fold the dough in to the centre and pinch the seams closed.
- Place it on an oiled tray to rise as you repeat the pattern, making 12 in total. Make sure each piece has enough room to rise on the tray.
Third and Final Rise:
- Cover with a tea towel and rise the fry bread for 40 - 45 minutes.
Make the Cinnamon Sugar:
- As they rise, prepare the huka hinamona (cinnamon sugar) by combining the huka one (caster sugar) and hinamona (cinnamon) together in a bowl.
Oil Tips:
- I prefer a cast iron pan here as it retains the heat in an even way but use what you have an adjust as you go.
- If the oil starts over heating, remove from the heat for a minute or so to bring the heat down. If you don't have a thermometer, eye ball it. As a guide, if one side of the fry bread browns before a minute of being in the oil, it is too hot and may result in the middle being under cooked.
Fry the Chocolate Stuffed Fry Bread:
- 5 minutes before the rising time is up, heat the noni (oil) to 165 °C.
- If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready. My stove top has the highest heat of 9, I heat the oil on number 8 and turn it up or down according to how hot the oil seems.
- Test one piece of the risen fry bread to gauge if your oil is at the right point. If the tester fries well for 2 minutes on each side, the oil is ready. If not, give the oil a couple more minutes to heat up.
- Now add three parāoa parai (fry bread) at a time, frying for 2 minutes on each side.
Roll the Chocolate Stuffed Fry Bread in Cinnamon Sugar:
- Remove the parāoa parai (fry bread) and roll each one straight in to the huka hinamona (cinnamon sugar).
- Serve immediately and let the goodness delight everyone's tastebuds!
Store the Chocolate Stuffed Fry Bread:
- These will always be best eaten straight from the oil with the melty chocolate in the centre. If you do have any left overs, keep them in a sealed container for a day or so and warm them up to bring them back to life.
Video
Expert Tips for the Best Chocolate Stuffed Fry Bread:
Activate your yeast properly:
Always give the yeast enough time to activate before adding the dry ingredients. You’ll know it’s ready when it floats to the top and looks slightly foamy.
Use the stretch and fold technique:
In this recipe, I use a stretch and fold method (similar to sourdough) to help develop the gluten without taking the dough out of the bowl. It might feel a bit different at first, so take a moment to watch the video — it’s much simpler than you think.
Trust the hydration — don’t add extra flour:
It can be tempting, but don’t add more puehu parāoa (flour) to the dough. A higher hydration dough (more liquid) gives you that light, fluffy inside and crispy finish we’re after.
Get your noni (oil) to the right temperature:
Heat your noni to 165°C before frying. If you don’t have a thermometer, use a wooden spoon — place the handle into the oil and if rapid bubbles form around it, you’re good to go.
Keep an eye on the heat:
If the noni (oil) starts to overheat, just take it off the heat for a minute or so to bring the temperature back down.
Watch your fry time:
As a guide, if one side of the fry bread browns in less than a minute, your oil is too hot. This can leave the inside undercooked, so keep an eye on it and adjust the heat as needed.
Storage:
Best enjoyed fresh:
These are always best eaten fresh, straight from the oil while the chocolate is still warm and melty in the centre.
Store any leftovers properly:
If you do have leftovers, store them in an airtight container at room temperature for up to a day.
Reheat to bring them back to life:
Reheat gently in the oven or air fryer to bring them back to life.
Variations:
Switch up the chocolate:
Use your favourite tiakarete (chocolate) — milk, dark, or even something filled like caramel or hazelnut for a little surprise in the middle.
Make it more indulgent:
If you are having a special moment, these parāoa parai (fry bread) would be so delicious filled with a little scoop of aihikirīmi (ice cream). 🍦
Try a savoury version:
Skip the huka (sugar) and tiakarete (chocolate) altogether and go for a savoury filling. My Light and Fluffy Fry Bread (Parāoa Parai) is the best choice for a classic, savoury version.
Frequently Asked Questions:
This can happen for a few reasons. The main one is adding extra puehu parāoa (flour) — the more you add, the denser your fry bread will be. Stick to the measurements for the best result.
Also, make sure you allow enough time for the dough to rise. If your kitchen is on the colder side, give it an extra 10–15 minutes to help it along.
This dough is meant to be high in hydration, so it will feel sticky. Trust the process — it helps create that light and fluffy texture.
I prefer to use Rice Bran oil but any neutral flavoured oil will work well.
Rachelle
These are amazing! The chocolate oozing out as you bite into it, with the cinnamon sugar coating to top it off makes it the best fry bread ever!!
Naomi Toilalo WhānauKai
Woooo hoooo - I love that image e hoa! It will a just as hoped people would enjoy it!