[collage]
[infobox]
[tool]large bowl[/tool]
[tool]sieve[/tool]
[tool]wooden spoon[/tool]
[tool]rolling pin[/tool]
[tool]3 small bowls[/tool]
[tool]small, plastic bottle[/tool]
[tool]spatula[/tool]
[tool]saucepan[/tool]
[tool]cake tin[/tool]
[tool]linen cloth[/tool]
[tool]brush[/tool]
[tool]small glass or cup[/tool]
[tool]wooden butter knife[/tool]
[tool]sharp kitchen knife[/tool]
[supply]450 g (4 cup) of flour plus around 50 g ( ⅜ cup) for sprinkling[/supply]
[supply]180 ml (¾ cup) of milk[/supply]
[supply]2 egg yolks (use egg whites for brushing the bread)[/supply]
[supply]8 g (1 ½ tsp) of active dry yeast[/supply]
[supply]30 g (2 tbsp) of butter[/supply]
[supply]70 g (⅓ cup) of sugar[/supply]
[supply]pinch of salt[/supply]
[supply]200 g (around 1 cup) of chocolate spread[/supply]
[/infobox]
Let’s begin with gathering all ingredients and kitchen tools :) Remember to take the butter out of a fridge :)
First, pour milk into a saucepan and heat it to 30 C° (around 85 F°). When the milk is warm, add yeast, one tbs of sugar and flour and dissolve all ingredients. Let it sit for 15 minutes to activate.
For the best quality of the dough, sift flour through a sieve. Then, in a large bowl, combine all dry ingredients: flour, sugar and salt.