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Tempo de preparo

45 min(s)


13 servings

Daniele Betzel

  • Ingredients
  • Recipe
  • Flour.03 cup
  • Refined Sugar.1/4 cup
  • Chocolate Powder 35%1 cup
  • Corn Glucose.1/4 cup
  • Bicarbonate.1 teaspoon
  • Cinnamon Powder.1 teaspoon
  • Milk.1 cup
  • Yeast.1 teaspoon
  • Condensed Milk.1 can(s)
  • Honey1 cup
  1. Remove the label and excess glue from the MOÇA Milk can. Place it, closed, in a pressure cooker and add enough water to cover it. Cover the pan and cook over medium heat for 15 minutes (counted after the start of the boil). To turn the dulce de leche. Wait for all the pressure to release, open the pot, carefully remove the can and let it cool before opening it. Transfer the contents to a container and mix until smooth. Reserve.
  2. Pasta: In a bowl, place all the ingredients except the yeast. Mix and add the milk until it becomes a dough, if you need to add more milk. Finally, add the yeast.
  3. Pour the dough into a medium roast (22 x 33 cm) greased with butter and sprinkled with wheat flour and take it to the medium oven (180°C), preheated, for about 45 minutes. Wait to cool, cut the dough into rounds and fill with the reserved Dulce de Leche.
  4. Roof: Cut in half and add some of the dulce de leche. Bathe your honey bread with the fractionated chocolate, prepare according to the package instructions. Bathe the pieces of honey bread, drain the excess chocolate and let them dry on a wire rack. Then decorate to your liking.

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