-150 g large chocolate chipsIn a bowl, dissolve the yeast in the lukewarm milk for 10 minutes until a thick foam forms. In a bowl, place the flour, crushed bananas, sugar and salt. Form a well with your fingers and pour in the water, the milk with the yeast and the previously beaten egg. Work by gradually folding the flour into the well with a horn or a wooden spoon. Continue until you have a smooth dough. Gradually add the softened butter cut into small pieces.
Place the dough in a pre-oiled salad bowl and cover with a clean cloth. Let stand for 1 hour in a warm place , away from drafts. At the end of this 1st rise, de-bubble the dough: press it so that the gas escape. Cover the bowl with cling film and place in the refrigerator for at least 2 hours, or overnight if possible. This is the 2nd rise allowing the aromas to develop.Melt 50 g of butter and spread it on the rectangle of dough.
France Dernières Nouvelles, France Actualités
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