Servings:
12
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 300 g spelled flour
- - 100 g of sourdough
- - 80 g of dark chocolate
- - 50 g of hazelnut cream
- - 2 yolk
- - salt
INSTRUCTIONS
- Mix well the sourdough with the warm water and stir to the mixture three-quarters of the flour. Then you begin to put in the other ingredients: the hazelnut cream, egg yolks, a pinch of salt, chocolate and, in the end, the remaining flour. Knead the dough and make it as homogeneous as possible; if too dry, pour more water, then cover and leave to rise for 4-5 hours, until doubled in volume.
- Form the dough into 12 small round rolls and arrange them well apart on a baking tray covered with baking paper, then cover them and let rise for 2 hours.
- Bake the littel breads at 180 ° C for about twenty minutes, until they are lightly browned.
