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Chocolate and nut pie
A delicious combination of a sugarloaf and a chocolate bread, richly filled!
210°C
25 min
13 pieces
Ingredients
Sugarloaf dough:
1.000 gr
Flour protein rich 100%
200 gr
Damco dough conditioner with butter 20%
100 gr
Damco paste bread improver 10%
60 gr
Yeast 6%
20 gr
Salt 2%
ca. 520 gr
Water 52%
Chocolate dough:
1.000 gr
Flour protein rich 100%
200 gr
Damco dough conditioner with butter 20%
100 gr
Damco paste bread improver 10%
50 gr
Cocoa powder 5%
60 gr
Sugar 6%
80 gr
Yeast 8%
20 gr
Salt 2%
ca. 540 gr
Water 54%
Filling 1:
1.200 gr
Damco hazelnut filling
110 gr
Water
Filling 2:
415 gr
Sugar nibs P4
415 gr
Mixed nuts
285 gr
Chocolate drops
185 gr
Orange peel 4x4
InstructionsPrintDownload PDF
For the sugarloaf dough:
- Mix all the ingredients together and knead well to create a supple dough.
- After kneading, place the dough in the refrigerator.
For the chocolate dough:
- Mix all the ingredients together and knead the dough well to create a supple dough.
- Remove the sugarloaf dough from the refrigerator and divide into 145 g pieces and shape into balls. Allow to rise for 15 minutes.
- Divide the chocolate dough into 155 g pieces, shape into balls and allow to rise for 10 minutes.
- Roll all the balls to 1.5 mm thickness (for 1 bread roll use 2 colours).
- Brush the sugarloaf natural dough with 100 g filling 1 and sprinkle 100 g filling 2 over it.
- Place the chocolate dough over the decorated slice and roll it up.
- Make irregular cuts in the rolled up ball and place on a round pie plate of 16 cm Ø and 4.5 cm high.
- Allow the bread to rise again for 90 minutes and ensure the pie plate is fully covered with the dough.
- After baking, decorate with clarified butter.
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