- 100 g milk
- 60 g lukewarm water
- 18 g yeast
- 500 g extra strong white flour
- 160 g granulated sugar
- 2 eggs, medium
- 7 g mahlab
- 2 g mastic
- 5 g cardamom pods
- grated zest from 1 orange
- 100 g butter, softened at room temperature
- pinch of salt
- 500 g chestnut puree
- 1 egg yolk, diluted in 1 tablespoon water (egg wash)
- 340 g white chocolate couverture, melted
- 30 g dark chocolate couverture, melted
2 hours 30 minutes
2 sweet breads
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- In a mixer’s bowl, add the water, yeast and 2 tablespoons from the flour.
- Whisk with a hand whisk until you create a porridge. Let it rest for 10-15 minutes.
- Add the flour, 100 g of granulated sugar, eggs and last add 50 g of the butter.
- In a food processor add the 60 g of granulated sugar, mahlab, mastic and cardamom pods. Beat for 2 minutes, until the mastic has completely broken down.
- Transfer mixture to mixer and add the orange zest.
- Beat with the hook attachment for 2-3 minutes on low speed and then for another 10-15 minutes on high speed.
- Then, add the remaining 50 g of butter and a pinch of salt.
- Beat for another 2 minutes until strands are created in the dough.
- When all of the butter has been absorbed, remove the mixer’s bowl from stand.
- Transfer dough to a bowl and dust it with some flour. Cover with plastic wrap and set aside to rest and rise for 1 – 1 ½ hours, until it doubles in size.
- When ready, cut the dough in half and cut each half into 4 smaller pieces.
- On a clean working surface, use your hands to roll it out into long strips that are 30 cm each.
- Using a rolling pin, roll out each strip to make it wider, 4-5 cm so that it can be filled.
- Use a small spoon to spread the chestnut puree along each strip’s length. Each strip can hold about 2-3 tablespoons of the filling.
- Roll each strip so that the filling is covered.
- Press down on the edges and roll again.
- Create a braid using all 4 filled rolls and connect all of the ends.
- In order to create the braid, number each strip in order, from 1 to 4.
- Place dough strip 4 over strip 2.
- Strip 1 over strip 3 and strip 2 over strip 3.
- Repeat the same process in the same order as many times as necessary to create the braid. You will make 2 braided sweetbreads in this way.
- Set them aside to rise for 30 minutes.
- Preheat oven to 150* C (300* F) Fan.
- To make the egg wash, dilute the 1 egg yolk with 1 tablespoon of water and brush over the sweetbreads.
- Bake for 45-60 minutes.
- When ready, remove from oven and allow it to cool completely.
- Then, brush the surface with melted white chocolate.
- Drizzle with melted dark chocolate, creating lines over the sweet bread.
- Allow to cool and serve.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.