Ingredients
- 300 g flour
- 200 g gianduia chocolate
- 150 g fresh cream
- 80 g Greek yogurt
- 50 g acacia honey
- 20 g butter
- 20 g lard
- 8 g fresh brewer's yeast
- 2 eggs
- sugar cane
- milk
- salt
For the recipe of the brioche dumplings with gianduia, dissolve the yeast and honey in 80 g of water, then add 1 egg and the yogurt; in a bowl, mix the flour with the lard, butter and a pinch of salt, then add the water with the yeast and knead until you get an elastic dough. Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 8 hours (you can make it the day before and let it rest overnight).
Remove the dough from the fridge and let it rise at room temperature for another 2 hours. Roll out the dough, fold it in half, roll it out again and fold it in four, finally roll it out to 4-5 mm thick. In this way the pasta will take in air and will be slightly flaky at the end of cooking. Cut into the dough 8 strips 5 cm wide and 25 cm long. Brush them with beaten egg with 2 tablespoons of milk, fold each strip on itself on the short side in 3 so as to obtain bundles.
Arrange the bundles on a baking sheet lined with baking paper, sprinkle with brown sugar and let them rise for 1 hour covered with a cloth. Bake the bundles at 200 ° C for 20-25 '. Heat the fresh cream, pour it over the chopped gianduia chocolate and stir until it melts and the mixture becomes homogeneous. Let this ganache cool. Take the bundles out of the oven and let them cool. Cut the now cold bundles in half and generously fill them with the gianduia chocolate ganache.
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