Belgian · Belgium

Ginger and Cinnamon Pain de Chocolat de Bruges

Name: Ginger and Cinnamon Pain de Chocolat de Bruges
Total time: 92 min
Yield: 8 servings
Cuisine: Belgian
Ingredients: 300g all-purpose flour; 50g sugar; 10g yeast; 100ml warm milk; 100g unsalted butter; 50g dark chocolate; 1 egg; 1 tsp salt; 100g semolina flour; 1/2 tsp ground ginger; 1/2 tsp cinnamon

Adds a spicy, warm note with ginger and cinnamon.

92 minutes8 servings

Method

Mix ginger and cinnamon into the dough before kneading.
Mix flour, sugar, yeast, and salt. Add warm milk and egg, then knead until smooth.
Chill the dough for 30 minutes.
Roll out the dough, spread cold butter, fold into layers, then chill again.
Cut into rectangles, add chocolate, roll, and bake at 200°C (390°F) until golden.

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