2 h 25 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Water 0.088 l
Fresh yeast 4687.5 g
Butter 0.006 kg
Costa Rica seeds 900 0.025 kg
Cocoa 0.006 kg
Costa Rica seeds 900 0.013 kg
Elaboration
  • Make the base dough by mixing the flour, water, butter and salt. Add the yeast to the dough just before you finish kneading.
  • Divide the dough into two equal portions.
  • Add the majority of chocolate chips and cocoa powder to one of them. Add the rest of chocolate chips and pistachios to the other.
  • Knead the doughs individually.
  • Lightly spray the surface of both doughs with water and let them stand for 45 minutes separated in a bowl and protected from the air. 
  • Stretch the two doughs separately with a rolling pin until they have a thickness of 1.5 cm and a rectangular shape.
  • Brush the chocolate and pistachio bread with water, place the chocolate mass on top and brush the surface again.
  • Roll until creating a cylinder as tight and firm as possible.
  • Let it rest for 15 minutes.
  • Cut 2 cm thick slices with a serrated knife and place them on the baking tray, leaving a gap between them.
  • Let them ferment with 78% of relative humidity at 28ºC for 1 hour.
  • Preheat the oven to 250 ºC.
  • When the bread has been fermented, spray it with water and bake at 220 ° C for 10 to 12 minutes.
Nutritional information (1 portion)
Fiber 2.35 g
Saturates 4.84 g
Monounsaturated fatty acids 3.73 g
Polyunsaturated fatty acids 1.07 g
Cholesterol 2.99 mg
Calcium 310.79 mg
Iron 74.94 mg
Zinc 29.63 mg
Vitamin A 11.29 ug
Vitamin C 0.0 g
Folic acid 14773.25 ug
Salt (Sodium) 428.16 mg
Sugars 3.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.