Wholemeal bread muffins
Ingredients
180 ml Milk (lukewarm)
4 g Dried yeast
2 g Salt
Tools
Mixing bowl
Food processor
Tea towel
Preparation
Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the milk.
Knead all ingredients for 10 minutes with a food processor into a smooth dough. (except the chocolate drops)
If the dough seems too dry during mixing, add a little extra water.
Finally, mix in the chocolate drops until distributed through the dough.
Let the dough rest under a tea towel for 20 minutes.
Roll out the dough to a thickness of 1 cm and cut out 6 to 7 cm rounds.
The remaining dough can be rolled out again and cut out until the dough is used up.
Let the dough pieces rest for 15 minutes and then fry them in the pan over medium heat, 7 minutes on each side.
The baking time of 7 minutes must be maintained to bake them properly.
Let them cool down after baking.
Tips for extra finishing
You can fill the bread muffins with Crème patissière or whipped cream.