Ingredients:
Massa
- 2½ cups (tea) of wheat flour
- 1 envelope of dry yeast for bread (10g)
- ½ cup of milk
- 3 tablespoons Castelo Olive Oil
- ¼ cup (tea) sugar
- 1 ovo
Filling
- 1 bar of milk chocolate (80g)
- 1/4 cup of Castelo Raspberry Balsamic Cream
To brush
- 1 yolk
- 1 tablespoon of milk
To decorate
- 1 small bar of milk chocolate (80g)
- 1 small tablet of white chocolate (80g
Preparation mode:
Dough: Place 1 cup (tea) of wheat flour and dry yeast for bread in a bowl. Make a well in the middle and add the warm milk, olive oil, sugar and egg. Keep mixing and adding the rest of the wheat flour until you get a firm dough that doesn’t stick to your hands. Place in a bowl greased with olive oil, cover with plastic wrap and let rise, in a protected place, for 30 minutes.
Filling: Coarsely grate the chocolate. Mix with the balsamic cream until it becomes a coarse crumb. Reserve.
Assembly: Divide the dough into 2 parts. Roll out each one thinly, on a floured table, into a rectangle measuring 30x 20cm. Divide the filling between the 2 parts and roll up like a roulade. Join the two masses, rolling one around the other, forming the segments. Place on a large baking tray greased with olive oil and let rise for another 45 minutes. Beat the yolk with a fork and mix with the milk. Brush the entire surface well. Bake in a preheated medium oven (180°C) for around 40 minutes or until golden. Remove and wait to cool.
To decorate: Place the milk chocolate in a bowl and heat in a bain-marie until it melts. Let it cool. Do the same with the white chocolate. Place each chocolate in a plastic bag and cut off the tip. Make drawings on the thread with each one. Once firm, serve.