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Abraccio - Wheels of bread to the two chocolates and the smell of bread



If there is a day that is a pleasure to make bread, is just today, the day of the Pan intenacional! ! Is the staple of our diet, how could you not spend one day?. If you've read a bit my blog, you know my passion in the development of this wonderful food, is that I love as four ingredients can create a product so exceptional. So it is a pleasure to resume our journey with my friends Pañil group Smell Pan Roasting a special day today and muffins as good, colorful and so simple. And with a name suggestive of sea, Abraccio, the embrace which are so loving these two masses of black and white chocolate, the hug that I gave mine to try and eat them hahaha. My kids ended up with the tray in one sitting, well aided by his father, hahaha, and attached to a glass of milk, I said they could have tea and three times a day! I tell you that my son Marc, the only thing eaten in the past three days, the poor horse has an ear infection and it hurts to fuzz mustache, and these muffins to be so tender and not have to force the jaw has been pearls. The truth is I do not mean anything about our beloved virus, passing it, how does my friend Rosa, if I talk about it in the end we forget to feel ignored, so I keep quiet and very wise advice.


about back to post with these cool baking Laura, Paula and Sílvia not miss his Abraccio that are sure to have been a great time !!!!!



is a very easy recipe with simple ingredients and a nice result in the sea. With the cold that lie ahead are great for making muffins with hot chocolate or coffee.



INGREDIENTS

base Dough
* 500g strong flour

* 10g of salt

* 280ml warm water

* 15g fresh yeast bread

* 20g butter

* 100g of my liquid sourdough (personal donation)

For the mass of black chocolate bread

* 400g mass base

black chocolate * 80g 70%

* 20g cocoa powder

* 40g candied orange

For the mass of white chocolate

* 400g mass base

* 80g white chocolate

* 40g raisins

PROCESSING

1. Prepare the dough base with all the ingredients, divide the resulting dough into two equal parts and add each ingredient for the two types of chocolate dough and knead again until well integrated. Let stand two separate bodies covered with a clean damp cloth for 45 minutes.

2. Pull the two masses separately to achieve a thickness of 1.5 cm and a rectangular shape. Paint with water the mass of black chocolate and place on top of bread dough with white chocolate. Roll the joint to form a cylinder as tight as possible. Let stand for 15 minutes.



3. Cut with a serrated knife portions of dough and place on the base of the furnace apart. Let rise for 1 hour covered with a clean damp cloth in a warm place without drafts. Preheat oven to 250 ° C and placed inside a pot of water and cloths to create steam. Once we have levied rolls down the oven temperature to 220 ° C and left to bake for 16-18 minutes.

If you want you can modify the ingredients to the chocolate mass, such as in the original recipe by Xavier Barriga the white chocolate pistachio joins him bare. I said, I wish you a happy day of bread and that you enjoy!!