🍳Breakfast

🧁Sweet

Gingerbread

likes

By

@lulusvieira

View in original language

(Português)

85 min(s)

25 servings

Ingredients

• Milk | 2 cup
• Brown Sugar | 1 cup
• Cinnamon powder | 1 teaspoon
• Clove powder | 1/2 teaspoon
• Honey | 1/2 cup
• Chocolate powder | 1 cup
• Wheat flour | 2 cup
• Yeast | 2 teaspoon
• Bicarbonate | 1 teaspoon
• Condensed milk | 1 can(s)
• Dark chocolate coating | 500 g

Recipe

1. Place the can of condensed milk in a pressure cooker and add enough water to cover it.
2. Cover the pan and cook over medium heat for 30 minutes (counted after the start of the boil).
3. Wait for all the pressure to release, open the pot, carefully remove the can and let it cool before opening it.
4. Transfer the contents to a container and mix until smooth. Reserve
5. In a bowl, mix milk, brown sugar, cinnamon, cloves and honey.
6. Sift over the Chocolate Powder and the wheat flour.
7. Add the yeast and bicarbonate and mix everything very well until you get a smooth dough.
8. 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.
9. Wait for it to cool, cut the dough into squares and fill with the reserved Dulce de Leche.
10. Chop the semisweet chocolate coating and prepare according to the package instructions.
11. Bathe the pieces of honey bread, drain the excess chocolate and let them dry on a wire rack.

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