Sweet candy bread
(Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
1000g
dough for sugar brioche
250g Callebaut Chocolate Chunks - white 100g white raisins 100g apple-diced 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. | |
