Introduction.
Cocoa Milk Haas Bread is delicious, easy and quick to make! The center is wrapped in sautéed walnuts and raisins, or you can substitute your favorite dried fruit.
Ingredients
Polish Seed: High Gluten Flour: 50g, Polish Seed: Water: 50g, Polish Seed: Dry Yeast: 1g, Main Dough: High Gluten Flour: 235g, Main Dough: Caster Sugar: 30g, Main Dough: Salt: 2g, Main Dough: Milk: 150g, Main Dough: Dry Yeast: 2g, Main Dough: Butter: 25g, Side Ingredients: Cocoa Powder: 15g, Powdered Milk: 15g, Filling: raisins, fried walnuts: a little, Topping: Raspberry and walnuts. Filling: raisins, toasted walnuts: a little, surface flour: a little.
Steps
Step 1: Mix the Polish seeds and let it rise until a lot of big bubbles appear on the surface.
Step 2: Mix the main dough except the butter with the polenta, and knead it until it forms a rough film that can be easily broken.
Step 3: Add butter and knead to form a smooth glove film.
Step 4: Prove the dough until it doubles in size, vent, divide into 4 equal portions, roll it out and let it rest for a while.
Step 5: Roll out the dough into a long tongue shape, fold both sides 1/3 of the way to the center.
Step 6: Roll out again vertically into a long tongue shape, sprinkle with filling and roll up.
Step 7: Let the dough rise until it is about 1.5 times its size, sprinkle a little flour on the surface, and cut five lines with a cutter (the depth of the lines is to your liking).
Step 8: Bake in a preheated Fagor Spanish Steam Oven at 175 degrees Celsius in the center for 22 minutes.
Step 9: Yummy milk hash bread is ready!
