chocolate cakes Sandwiches: are tiny, delicious, soft and with lots of dark chocolate chips. What's great is that you can safely freeze once cooked and then, in the morning, warm them in the oven at 100 degrees for 8-10 minutes: gather all the fragrance of freshly baked cake. For the recipe I freely mixed a couple of recipes for brioche, including one of Sara Pope, making various changes. The chocolate is enhanced with honey and orange peel and are really tasty. I made with sourdough, but I leave even doses and procedure with Baker's yeast. Obviously in the second case, proving times shortened drastically and it takes two hours for the first leavening, at room temperature, and an hour or so to the second.
Ingredients for 12 sandwiches from 80 grams each:
- 500 g of strong flour
- 275 ml whole milk
- 100 grams of chocolate chips
- the rind of an orange rind
- 150 grams of yeast or 15 grams of yeast
- 1 egg
- 50 grams caster sugar
- 2 tablespoons of honey
- 80 grams soft butter
- 10 grams of salt
- little honey and milk for brushing the rolls
Dissolve yeast in milk, slightly warm. Put everything in a planetary combine flour sifted. Start working and, When you have a coarse mixture, Add the salt, sugar and honey, then the orange zest and egg. Keep working and, When the mixture is homogeneous, Add the butter, floor plan. Working until mixture is smooth and soft. Add the chocolate chips and put the dough in a bowl, covered with plastic wrap, in to rest in the refrigerator for 6 hours, in case you have used the sourdough, or at room temperature and covered by a damp cloth for 2 hours in case you used Brewer's yeast.
If you have used the sourdough, After mellowing in the fridge put the dough to rise for at least 3 more hours at room temperature (better still in the oven with the light turned on).
In both cases, Once the dough has risen and therefore increased in volume, place it on a lightly floured surface, knead briefly and split it into pieces of about 80 grams each. Get for each piece a smooth ball and place all the balls, well spaced, on a baking sheet lined with parchment paper. Brush the balls with the milk mixed with honey and leave to rise in the oven with the lucina (There should be approximately 27-28 degrees for a good leavening) until it doubles in volume.
Preheat oven to 210 degrees static, brush the loaves again with milk mixed with honey and bake for 20 minutes or until the rolls are golden brown and light not. Remove from oven and cool on a wire rack. Are great warm and cold, but you can also freeze them and reheat in the morning, in time for breakfast, in oven at 100 degrees for 8 minutes.