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Ghirlande al cocoa | Homemade pie


These knotted and striped brioches they have always had a great fascination for me. They suggest a festive and cheerful breakfast, they decorate the table and, alone, they are enough to satiate greedy bellies in the morning, you can just add a long coffee or a nice cup of lemon tea to balance the flavour. They are rich in ingredients but not that complicated to make, if you respect the times and steps, they are cocoa garlands to eat calmlyjust warmed up a little in the oven, maybe right there Christmas morning.

As far as I'm concerned, this year I'm experiencing the approach of Christmas with a bit of apprehension, I don't know what it has in store for us. It will certainly bring with it an absence and it will not be easy to overcome it. I approach this party trying to gather all the energy possible to distribute among loved ones, to make them feel less alone. I'm not good at words but cooking helps me; creating, producing, packaging good things is my way of filling gaps and shortening distances. It will be a different Christmas, to be tested, but it will still be Christmas and around us the beauty of the city dressed up for the holidays, the magical atmospheres full of lights and gold will give us the right spirit to experience this time of year.

To make these brioches you need to plan the various steps and use the right ingredients.
A strong flour, an active yeast and a good quality butter they will help you prepare. I got the recipe from Claudia who expertly translated it from here, I suggest taking a look at the original because some steps are photographed that helped me in the making and could help you too.
The real difficulty? Tying the wreaths! I made do with trying to overlap the two ends but if you have any advice they are welcome 🙂

Have a nice day and happy cooking!

Ghirlande al cocoa

For the brioche dough:
370 g of strong flour (I W 320)
8 g of dry brewer's yeast
40 g of white sugar
9 g of fine salt
3 large eggs (about 180 g)
60 g of whole milk
165 g in traditional butter Bavarian Flower Meggle (at room temperature)

For the filling:
60 g of butter ointment
30 g of white sugar
30 g of cocoa powder
1 tablespoon vanilla extract
10 g of acacia honey

The night before, prepare the brioche dough.
In the bowl of a stand mixer, mix the flour and yeast with the dough hook. Add the sugar, eggs and milk at room temperature. Knead the dough with the dough hook at medium speed for about 4 minutes. When the dough is smooth, begin to gradually incorporate the butter in pieces at room temperature, being careful to add it only when the dough has well absorbed what you added previously. The whole thing takes about half an hour. In the end the dough will be elastic, smooth, well strung and shiny. Lastly add the salt.
Knead the dough briefly on a lightly floured surface and make simple book folds, crossing the sides and closing the dough by rolling it on the surface (as if you were making panettone).
Leave to rest for an hour covered with cling film, then repeat the folding operation and place in the fridge covered overnight.

The following morning, mix all the ingredients for the filling in a bowl. Divide the dough into 4 equal parts (weigh them), keep one piece and put the rest back in the refrigerator. Roll out the piece of dough into a 40×20 cm rectangle.
Sprinkle the filling over the top, leaving at least 2 cm away from the long side, which you will need to brush with a little water.
Start rolling everything starting from the long side in a tight and uniform way, then once you have obtained the salami, stretch it further under the palms of your hands until it reaches a length of 50 cm.
Cut in half and you will get two salamis. Leaving 3 cm of space on the side not cut by the knife, make a cut along the salami that will divide it in half showing the folds with cocoa inside.

Intertwine the two parts and close them into a crown. Repeat the operation for all the remaining dough.
Place the crowns on a baking tray covered with baking paper and leave to rest in a warm place for about 1 and a half or two hours.
Bake in a preheated oven at 170°C for about 20-25 minutes.

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