Sweet candy bread (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
dough for sugar brioche
250g Callebaut Chocolate Chunks - white
100g white raisins
100g dried apricot - sliced
Mix and knead well.
|Per bread: Weigh off 380g of this mixture and envelope in 100g of plain dough for sugar brioche. Bake off.|