6626-maximo-panini-al-cioccolato-nazzari-molino-merano

CHOCOLATE BUNS WITH MAXIMO

Source: https://www.meranermuehle.it/rcp_recipe/chocolate-buns-with-maximo

Baking/cooking time

25 Minutes

Ingredients

Portions

500	g	Mix Maximo gluten-free
200	g	water
250	g	milk
10	g	fresh yeast
200	g	honey
10	g	unsweetened cocoa powder
20	g	water
125	g	chocolate drops
20	g	butter
	q.s.	vanilla

Preparation

KNEADING TIME* Pre-hydrate the cocoa powder with 20 g water until a smooth, lump-free paste is obtained. Place Maximo, water, milk, honey, yeast, salt, vanilla, the hydrated cocoa paste and softened butter in the mixer. Mix on medium speeduntil the dough is homogeneous, well combined and properly developed. Add the chocolate chips at the end and mix briefly until evenly distributed.

SHAPING Divide the dough into 80 g pieces and shape into round buns. Place on baking trays lined with parchment paper, leaving sufficient space between each piece.

PROOFING Until the volume has doubled.

BAKING* Bake at 165 °C (329 °F) for approximately 25 min.

*The recipe must be adapted to the technique and tools used.