Ingredients

For the preferment:

• 37.5 g Tritordeum flour
• 37.5 g water
• 1.5 g fresh yeast

For the final dough:

• 462.5 g Tritordeum flour
• 75 g preferment
• 25 g sugar
• 3 g dry yeast
• 10 g salt
• 15 g honey
• 1 whole egg
• 250 g whole milk
• 30 g olive oil
• 100 g chocolate chips
• Beaten egg for brushing

Optional toppings:

Powdered sugar or melted chocolate for decorating

Sugar and cinnamon for coating

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Nutrition

Energy (Kcal): 345

Carbohydrates (%): 43

Sugar (%): 15

Fats (%): 14

Saturated fat (%): 4,5

Proteins (%): 7,5

Fibers (%): 2,5

Salt (%): 0,55

Instructions

Prepare the Preferment:

Mix the flour, water, and yeast until smooth. Cover and ferment for 4 hours at room temperature.

Prepare the Dough:

In a large bowl, combine the flour, preferment, sugar, yeast, salt, honey, egg, and milk. Knead for 3 minutes until a homogeneous dough forms. Gradually add olive oil and continue kneading for 5–6 minutes until the dough is smooth and elastic.

Incorporate the Chocolate and First Fermentation:

Lightly stretch the dough and scatter the chocolate chips across the surface. Fold the dough to distribute the chocolate evenly. Shape into a ball and place in a greased bowl. Cover and let rise until doubled, about 4 hours in a warm place.

Shape the Brionuts:

Roll out the dough to about 1 cm thickness. Cut with an 8 cm cutter and use a small cutter for the center hole. Place on a lined baking tray, cover, and proof for another 40 minutes.

Baking:

Preheat the oven to 180°C (356°F). Brush the brionuts with beaten egg mixed with a little milk. Bake for 15 minutes until golden and cooked through.

Decorate and Enjoy:

Cool on a wire rack. Dust with powdered sugar, coat in cinnamon sugar, or drizzle with melted chocolate.

Tips for Bakers

Summary: