This Chocolate Stuffed Fry Bread recipe is one of pure indulgence and joy!Why wouldn't it though when it is fry bread, stuffed with gooey chocolate and rolled in cinnamon sugar? So, invite some friends or whānau (family) over and share these delicious morsels of goodness with them. You won't regret it.
One of my favourite things to do is create delicious bread recipes. I made these for Whittakers in 2023 for Matariki and it came out beyond my expectations. It was so popular and it is just awesome to be able to share it with you all here. So let's take a closer look at these bad boys. 😎
Another parāoa parai (fry bread) recipe:
Do you want to try a parāoa parai (fry bread) recipe that is more savoury than sweet? Ka rawe - excellent, this Light and Fluffy Fry Bread (Parāoa Parai) is the recipe you need. It is one of the most popular recipes on my pae tukutuku (website) and I know you will love it.
Videography and photography by Sarah Henderson.
Ingredient Tips for the Chocolate Stuffed Fry Bread:
- 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.
Expert Tips:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
In this recipe, I use a stretch and fold technique that is used when making sourdough. This allows us to activate the gluten in the flour without actually removing the dough out of the bowl. Take a moment to watch the video to see the technique in real time. It is much simpler than you think.
Do not add more flour to the dough. I know this is tempting but when the dough is higher in hydration (has more liquid in it), the final product will be light and crispy.
Heat the noni (oil) to 165 °C before frying. 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.
If the oil starts over heating, remove from the heat for a minute or so to bring the heat down.
As a guide, if one side of the fry bread browns before one minute of being in the oil, it is too hot and may result in the middle being under cooked. Watch it carefully and adjust as you go.
Step by step instructions for the Chocolate Stuffed 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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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
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.
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!