Chocolate and Caramel Stick Bread

Name: Chocolate and Caramel Stick Bread
Yield: 7 servings
Cuisine: American
Ingredients: 200 grams ○ Bread (strong) flour; 65 grams ○ Caramel cream; 3 grams ○ Salt; 2 1/2 grams ○ Dry yeast; 50 grams ○ Milk; 50 grams ○ Water; 15 grams ○ Unsalted butter; 40 grams Chocolate chips; 1 Milk for glazing

cookpad.japan @cookpad_jp

I love caramel cream and make it often. At the same time I baked bread in which to use the caramel cream!

Step 5: You don't have be too neat. Just twist quickly.
Step 6: I made different shapes. It is an easy dough to work with, so please enjoy your creations. Recipe by La Land

I love caramel cream and make it often. At the same time I baked bread in which to use the caramel cream!

Step 5: You don't have be too neat. Just twist quickly.
Step 6: I made different shapes. It is an easy dough to work with, so please enjoy your creations. Recipe by La Land

cookpad.japan @cookpad_jp

I love caramel cream and make it often. At the same time I baked bread in which to use the caramel cream!

Step 5: You don't have be too neat. Just twist quickly.
Step 6: I made different shapes. It is an easy dough to work with, so please enjoy your creations. Recipe by La Land

I love caramel cream and make it often. At the same time I baked bread in which to use the caramel cream!

Step 5: You don't have be too neat. Just twist quickly.
Step 6: I made different shapes. It is an easy dough to work with, so please enjoy your creations. Recipe by La Land

Saved

Ingredients

7 servings

200 grams○ Bread (strong) flour
65 grams○ Caramel cream
3 grams○ Salt
2 1/2 grams○ Dry yeast
50 grams○ Milk
50 grams○ Water
15 grams○ Unsalted butter
40 gramsChocolate chips
1Milk for glazing

Saved

Steps

1

Put the ○ list ingredients, from the top down to 'water', in the bread maker. Put the chocolate chips are in the slit container. Choose the program 'Dough Course with Filling' and switch it on. Add the butter after 5 minutes.
2

Take the dough out from the bread maker and punch it down gently. Roll it into a ball and let it rest seam side down for 20 minutes.
3

Now turn the seam side face up and punch the dough to release air again. Roll out to a 15 cm x 20 cm oval shape. Divide into 7 portions with a dough cutter like in this picture.
4

Using your palms, roll it into a 25 cm round stick.
5

Now place your palms on the stick of dough. Move your right hand down and left hand up as you twist.
6

Place the sticks on a baking tray lined with parchment paper and let the dough rise a second time until it has almost doubled in size. Meanwhile preheat the oven to 200°C.
7

Glaze with a thin layer of milk.
8

Turn the oven down to 180°C and bake for 13-15 minutes until lightly golden brown. Let them cool on the wire rack to finish.