Servings:
8
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 250g wholewheat flour
- - 250 g of Manitoba flour
- - 100 g of dark chocolate
- - 100 g of walnuts
- - 90 g of brown sugar
- - 60 g of butter
- - 1 egg
- - 20 g of fresh yeast
- - 250 ml of milk
- - 30 g of white chocolate
- - extravirgin olive oil
INSTRUCTIONS
- Melt the butter in a double boiler and let it cool. Meanwhile warm the milk, take a few tablespoons and melt the crumbled yeastin it.
- Mix the whole wheat and Manitoba flour and form a fountain. Pour the brown sugar in the center and then gradually incorporate the lukewarm milk and the yeast dissolved in milk, mix them completely. Now add the melted butter and the lightly beaten egg, working the dough until you get a smooth and fairly soft dough (if you have a mixer, you can work the mixture with a whisk hook). Give the dough the form of a ball and place it in a lightly oiled bowl, to be sealed with plastic wrap
- Let the dough rise in a warm place until the volume will be at least doubled, at least an hour (or more depending on the room temperature)
- Transfer the dough on a lightly floured work surface, gently deflate and roll with a rolling pin trying to get a rectangle at least one centimeter and a half
- Chop the chocolate and nuts finely mix and sprinkle them over the entire surface of the rectangle, then brush the edges of the latter with a film of water to make the dough more adherent
- Roll the dough to get a large roll, cut into 8 thick slices tand arrange them on a baking sheet lined with parchment paper. Cover with a cloth and let rise for 20-30 minutes
- Bake the swifels at 180 ° C for 15-20 minutes or until golden brown. Take out of the oven and let cool. When ready to serve, warm them slightly if necessary and, if desired, melt the white chocolate in a double boiler pouring decoratively on them.
