Czelli recipe · Brioche
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Chocolate and pecan double swirls
No ratings yet — be the first!Soft, pull-apart dough, a cocoa and cinnamon butter cream and crunchy pecans in one tray. With the Czelli Pull-Apart Brioche flour mix you can make a truly spectacular, fragrant and homely bake.
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- Serves
- 1 tray
- Baking
- 180 °C
- Baking time
- 15–20 min
Method
6 steps- Knead together all the dough ingredients, then cover and leave to double in size in a warm place.
- Turn the risen dough out onto a floured surface and roll it into a rectangle about 5 mm thick.
- Mix the butter, sugar, cocoa powder and cinnamon, then spread evenly over the dough.
- Sprinkle with chopped pecans, then roll one side of the dough up to the middle, and roll the other half up from the other side in the same way.
- Cut into finger-thick pieces, then line them up on a tray lined with baking paper.
- Rest for about 15 minutes, then bake in an oven preheated to 180 °C for 15–20 minutes until golden brown.
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