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Chocolate Saccottini


Chocolate saccottini gluten free

Perhaps one of the things I miss the most since I discovered celiac disease is eating a good brioche sometimes. Not living in the city, one always has to move around to find some brioche worthy of the name. Fortunately, looking here and there, there are many proposals for more or less simple brioche. I found this recipe on “Cucina24ore” that I immediately liked.

Ingredients:

  • 470 g Mix B Schar

  • 200 ml whipping cream

  • 200 g milk

  • 5 g dry brewer's yeast or 15 g fresh gluten-free yeast

  • 120 g sugar

  • 1 egg

  • lemon peel

  • 4 g vanilla extract

  • 15 g honey

  • gluten-free dark or milk chocolate

  • gluten-free cornstarch

  • milk

  • egg for brushing

Milk and cream do not have to be cold, better to take them out a little earlier or warm them slightly in the microwave.

Dissolve yeast in milk, add egg, sugar, lemon peel, vanilla, honey and cream and mix well.

Then add flour a little at a time until the dough is workable with your hands.

 

Chocolate saccottini gluten free

Dust the work surface with cornstarch and knead the dough until it forms a nonsticky dough ball (you can also help yourself with a mallet).

Place in a bowl, cover with plastic wrap and let rise for about 2 hours.

Chop the chocolate with a knife and set aside.

Take the dough again, roll it out with a rolling pin and make a three fold.


Chocolate saccottini gluten free

Chocolate saccottini gluten free

Stretch again and make a four fold.


Chocolate saccottini gluten free

Chocolate saccottini gluten free

Roll out last time and cut into 10x15 rectangles or as desired about 4 mm thick.


Chocolate saccottini gluten free

Put some chocolate in the shortest part, roll slightly and put more chocolate, finish rolling and place on the baking sheet.


Chocolate saccottini gluten free

Brush with egg beaten with 2 tablespoons milk.

Let rise 1 hour.


Chocolate saccottini gluten free

Bake in a static oven at 180° for 25 minutes (check because each oven performs differently).


Chocolate saccottini gluten free

In the original recipe it said to melt the chocolate and form sticks of about 10 cm with the sac a poche that should be put in the freezer until ready to use. I am a bit lazy so I chop the chocolate and I would say they still turn out good. I have also tried filling them with apricot jam.

I also do the second rising because I feel it is better but it is optional.

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