Giant Honey Bread Bar with Churros
Produtos utilizados
Ingredientes
- Honey bread cake:
- ½ cup milk (tea)
- 1 pinch of cinnamon powder
- 1 pinch of powdered cloves
- ½ cup honey (tea)
- 2 eggs
- ½ cup demerara sugar (tea)
- ½ cup (tea) brown sugar
- ¼ cup (tea) + 3 tablespoons oil
- 1 ½ xícara (chá) de farinha de trigo
- 2 tablespoons chocolate powder
- 1 teaspoon yeast
- Casca e recheio:
1 kg of Top Milky
500 g of Churros Melken Flavor Stuffing and Topping
Modo de preparo
Honey Bread Cake: In a small pan, place the milk, powdered cinnamon, powdered cloves and bring to a boil over medium heat. Add the honey, cover the pan and leave for 10 minutes to release the aromas. In the blender, place the eggs, demerara sugar, brown sugar, oil and beat.
Add the milk with spices and honey and continue beating until smooth. Reserve.
In a medium bowl, place the wheat flour, the chocolate powder, the yeast and pour the reserved liquid and mix until all the ingredients are added. Take to bake in a small roast in preheated oven for 30 minutes or until when sticking the toothpick and it comes out clean. Let it cool and book.
Giant bar: In a large glass bowl, place the Top Milky and take it to melt according to the package instructions. Place the melted Top Milky in the mold with the silicone and let it cool. Stuff with the Melken Churros Flavor Filling and Coverage, the reserved honey bread cake and cover with the Milky Top and refrigerate until it releases from the mould.
Serve immediately!
Materiais
- Acetate mold with silicone for large bar