Chocolate Raspberry Cakes

22nd day of Advent

Ingredients:

• 215g tempered milk
• 215g Spelt flour 630
• 20g Yeast

Mix these ingredients and allow to rise for 60 minutes

• 285g Spelt flour
• 40g Yolks (2)
• 100g Honey
• 80g Soft butter
• 10g Salt
• Cocoa
• Robe-Noire chocolate
• Chopped pistachios
• Fresh fruit to top

Production:

• Knead the pre-dough with the spelt flour, yolks, honey, soft butter, and salt into a smooth dough. 
• Then knead some cocoa into 180g of the dough. If the dough appears too firm, a small bit of water can be added. 
• Let both doughs rest for about 45 minutes. 
• At the beginning of the processing, 180g neutral dough and 180g chocolate dough are put aside.
• The remaining 600g of dough is divided into 10 equal pieces and shaped into round dough balls. Put them in muffin molds (diameter 8cm x 5cm) immediately after shaping. If the baking pan is smaller, please reduce the amount of dough.
• After the dough balls have been placed in the molds, these are brushed with egg.
• Now divide the neutral and chocolate dough into 10 equal parts and roll out into 10-12 cm long dough strands. Twist a light and dark strand alternately into a cord, shape it into a snail and place it on the egg-coated dough ball.
• Allow the shaped dough pieces to proof for 60 minutes and then bake at 190 ° C / approx. 17-19 minutes.
• Allow them to cool and remove from the form after 5 minutes. 

To finish the baked brioche is decorated with chocolate and chopped pistachios and fresh fruit.