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Mini buns with chocolate buns (chocolate)
Ingredients: For 12 rolls
500 g farine type 45
240 g milk at room temperature
200 g beurre mou
90 g sucre
8 g de sel
25 g fresh bakery yeast or 10 g dehydrated
1 egg for the gold
Chocolate Bars
Brioche Chocolate Bread
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Preparation:
In a salad bowl or in the bowl of the stir fry robot, pour the flour, sugar, soft butter and salt and mix.
Add the baking yeast that you have previously diluted with a little warm milk and then continue to mix.
Pour the remaining warm milk little by little and knead until you get a smooth, homogeneous dough that comes off the walls of the bowl (count 10 minutes of kneading)
Cover dough with film or clean tarpaulin and let it double volume in a warm place, sheltered from the currents for about 1:30.
Next, grease the dough and spread to the roll a rectangle and cut into 12 equal strips.
Mini buns with chocolate buns (chocolate)
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Place a chocolate bar on the edge of the rectangle roll 2 times gently without pressing too much, place another bar and finish rolling.
Arrange the buns on a plate going to the oven covered with baking paper and let it rise for 1 hour until it doubles in volume.
Preheat oven to 180° for 10 minutes. Beat the buns with the diluted egg with a little milk, and bake for 15 minutes while watching the buns color.
Once the buns are cooked, dispose them on a grill and let them cool.
Brioche Chocolate Bread
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