Ring-shaped brioche with condensed milk and chocolate, soft and fluffy like a cloud. This dessert is a true treat for the palate, made with simple but flavorful ingredients. The dough is made with condensed milk, which gives extraordinary sweetness and softness. In fact, it’s not necessary to add sugar because the condensed milk already provides the right amount. Meanwhile, dark chocolate further enriches this special dough, creating a perfect balance of flavors. It keeps at room temperature for a couple of days and can also be frozen (better if already portioned) and then reheated when needed. Below, let’s see together how to prepare our delicious brioche ring with condensed milk and chocolate:
Other condensed milk desserts recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Portions: 10
- Cooking methods: Oven
Ingredients
- 3 5/8 cups flour (with 12% protein)
- 1 1/4 cups milk
- 1 egg
- 2 tbsp condensed milk
- 1 1/3 tsp active dry yeast
- grated zest of 1/2 lemon (optional)
- 1 3/4 tbsp butter (+ as needed for brushing)
- 1 tsp of salt
- 3.5 oz dark chocolate
Steps
Sift the flour into a bowl, add the active dry yeast and the grated lemon zest. Make a well in the center and add the egg, the condensed milk and start mixing, gradually adding the milk until you obtain a homogeneous dough.
Incorporate the soft butter in pieces and finally the salt, continuing to knead until it is well absorbed and the dough becomes elastic and smooth.
At this point, transfer it to the work surface and perform one or two turns of folding. Shape into a loaf and place it in a lightly oiled bowl. Cover and let rise at room temperature for about 2–3 hours, or until it has doubled in volume.
Once risen, gently deflate the dough and transfer it to the counter. Roll it out into a rectangle with a rolling pin, brush it with a little melted butter and evenly distribute the dark chocolate (coarsely chopped or in chips).
Roll the sheet from the long side to form a cylinder. Join the ends to create a ring and place it in the appropriate pan, with a diameter of 22–24 cm (8.7–9.4 in, about 9 in) with high sides, previously buttered and floured.
Let it rise for about an hour. When the ring has nearly reached the edges of the pan, brush it with a little milk (or with a beaten egg yolk to make pearl sugar stick, optional).
Preheat the oven to 356°F and bake the cake for about 25–30 minutes, performing the classic toothpick test.
Remove from the oven and let cool. The brioche ring with condensed milk is ready to be enjoyed.
Bon appétit and.. see you next recipe!
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