Brioche dough spreads



–           500g flour bun

–           2 eggs

–           70g sugar

–           180g of milk

–           30g butter

–           30g of fresh baker’s yeast

–           Spread chocolate


Melt butter and let cool.

Dissolve the yeast in warm milk.

In a bowl, combine flour and sugar and form a well in the center and pour the beaten eggs, milk and melted butter.

Work the mixture with your hands until it forms a soft dough.

Cover the bowl with cling film and leave for a warm place for the dough to rise twice its volume.

Cut the dough into 4 equal pieces of dough and spread on a floured surface, 4 discs about 25cm in diameter and 2mm thick.

1 Place the disc in a pie plate (or other 28/30 cm diameter recommended) and spread a layer of chocolate spread to 1cm from the edge.

Cover with 2 disc carefully taking care to weld the edges.

Spread a layer of chocolate spread on the 2nd disk and then install the 3rd disc, solder spread again a layer of chocolate spread and place the 4 disc and welded.

Using a small glass, mark the center of the dough and cut into 16 districts.

Be careful not to cut the center.

Very gently, take 2 quarters and give them two turns in opposite directions (right hand turn the dough right and left hand turns the pulp left).

Repeat for the remaining 14 districts.

Let rise again 30 minutes dough.

Brush with milk and bake in heated 180 ° oven for 25 minutes.

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