INGREDIENTS
Ferment
- 100 g of bread flour
- 3.5 g dry baker's yeast (or 10 fresh)
- 150g of milk
Padding (processor)
- 70 g dry panettone (or other biscuit or bun)
- 50 g nut butter
- 50g butter
- 1 egg
- 30 g candied orange syrup or honey
- 60 g melted dark chocolate
final mass
- 400 g manitoba flour (W400)
- 40g sugar
- 1 g dry baker's yeast (or 3 fresh)
- Salt
- 2 eggs
- 60g cream
- 100g butter
- 20 g candied orange syrup
ELABORATION
- We make the biga (the preferment) in the stainless steel tank of the Cookexpert robot: We put the milk and the yeast in the stainless steel pot and program Expert: [2 minutes/V 3/37ºC] . Add the flour and reprogram Expert: [2 minutes/V 6/0ºC]. We go down with the spatula if we see that the flour remains on the edges, and we finish mixing with the spatula. We cover it and let it rest like this, inside the pot, for an hour.
- We make the filling in the processor once the biga is made: we remove the INOX pot and place the buckets of the Cookexpert processor itself. Separately, we place the chocolate in a saucepan in a bain-marie to melt it, or in the microwave. We put all the ingredients of the cream in the small tray (if we do not have nut butter, we can add the whole nut we want, and it will be crushed... We will have to leave it longer, but we will end up with a cream texture anyway) . Press auto and in 50 seconds we will have it ready. We reserve it in a container.
- And we start with the kneading of our bun. Mix the flour with the salt and yeast and half the sugar; Add the flour mixture to the preferment, which we will have in the INOX pot, and let it rest for about two hours, without kneading or mixing. Ferment volcanoes will appear along the edges, which is normal.
- After the rest, we already do the kneading. We beat the remaining sugar with the eggs and add it with the cream and syrup to the INOX bowl.
- We program BREAD/BRIOCH and when the program ends, we repeat the program at speed 9: add the butter and knead. We let rest, we go up for a minute and at speed 9, we hit the car. Let rest for 5 minutes and repeat the same.
- Let it rest for two and a half or three hours, until it doubles in size. We can leave it inside the INOX pot or transfer the dough to a greased bowl
- Once this first rise has passed, we put the dough on the work surface and break it down. We let it rest for a few minutes and spread it out with the help of a rolling pin in a 45x35 rectangle. On top we spread the chocolate filling, without reaching the edges and make a cylinder with the dough, rolling it up on the longest side. Once we have the cylinder ready, we grease the mold well with butter, and place the dough inside, screwing it with the opening facing up.
- We cover it and let it rise until it reaches the edge, about three hours it took mine.
- Bake at 180ºC for 35-40 minutes, until it looks well done, and remove from the oven. Let rest for 10 minutes and unmold.
