🇧🇷 Dika da Naka
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A practical and delicious recipe for mini Chocotone rolls, perfect for the year-end holidays, resulting in fragrant and very soft rolls.
Recipe Video
Ingredients
- 1packet de Dry active yeast for bread
- enough de Warm milk
- enough de Granulated sugar
- enough de Butter or margarine (melted)
- enough de Egg (lightly beaten)
- enough de Panettone flavoring opcionalSubstitui por: essência de laranja, raspas de laranja, raspas de limão
- enough de All-purpose flour
- pinch de Salt
- enough de Chocolate chipsSubstitui por: passas, frutas cristalizadas
- enough de Egg (for brushing)
- enough de Confectioners' sugar opcional
Instructions
In a bowl, mix the dry active yeast with the warm milk and set aside.
Add the granulated sugar, melted butter (or margarine), and lightly beaten egg to the yeast mixture, along with the panettone flavoring (or substitute). Mix well.
Dica: If the butter is cold, warm it slightly in the microwave.
Gradually incorporate the all-purpose flour until the dough becomes stickier.
Add a pinch of salt; adding it at this stage prevents inhibiting the yeast's action.
Dica: Adding salt after most of the flour is incorporated helps prevent inhibiting the yeast.
Transfer the dough to a floured surface and knead, gradually adding flour until the dough is smooth and no longer sticks to your hands, keeping it moist and elastic.
Dica: Knead until the dough completely releases from your hands.
To test the leavening power, separate a small portion of dough into a small ball and place it in a glass of water; when it floats, the main dough is ready to rise.
Dica: The floating of the ball indicates that the dough is sufficiently leavened.
Place the dough in a lightly greased bowl, cover it (with a lid or a cloth to create a warm environment), and let it rise in a warm spot for about 30 minutes, or until doubled in volume.
Dica: An ideal place to let it rise is inside the turned-off oven or in a draft-free cupboard.
After rising, punch down the dough to release excess air and gently fold in the chocolate chips (or raisins/candied fruit) until evenly distributed.
Dica: For a panettone-like result, substitute the chocolate with candied fruit or raisins.
Divide the dough into equal portions (suggested 70g per roll) and shape them into small balls.
Dica: Weighing the portions ensures the rolls are uniform.
Arrange the shaped rolls in a large pan previously greased with margarine, leaving a small space between them for expansion.
Dica: Leave space so that one roll doesn't stick to another as they rise and bake.
Allow the rolls to rest again for about 15 minutes to gain some structure and rise a little more.
Brush the surface of each little roll with the lightly beaten egg to ensure a richly golden finish after baking.
Bake in a preheated oven at 350°F (180°C) for approximately 20 to 30 minutes, or until golden brown and fragrant.
Dica: Baking time may vary depending on your oven.
Let the mini rolls cool slightly before finishing.
Dust a light layer of confectioners' sugar over the cooled rolls for a festive touch.
Dica: Confectioners' sugar adds a special charm to the presentation.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy9 kcal0%
- Carbohydrates1 g0%
- Protein0 g0%
- Total Fat0 g1%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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