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Milk bread medallion
An ultra‑soft milk bread, shaped into small medallions filled with a chocolate heart. Ideal for children's snack time or an indulgent breakfast, this bread stands out for its original shape and airy texture.
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Cost Breakdown
Critical Success Points
- • Knead the dough for 10 minutes to develop gluten
- • First fermentation until doubled in volume
- • Shape the triangles and enclose the chocolate without letting it escape
- • Second rise before baking
- • Bake at 180 °C for 20 minutes until golden
Safety Warnings
- • Handle the hot oven – wear kitchen gloves
- • Be careful of melted chocolate during shaping
- • Do not consume raw egg – the egg is used only for glazing
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