He loves to share his best bakery creations with his fans. After revealing the recipes for his homemade bread, pie pastry or his madeleine bits, this time Eric Kayser has revealed the secrets of the famous Ekmek bread revisited especially for Easter. This sweet, tender dish comes straight from Turkey, and was originally made with olive oil and honey. But on the Christian feast, the baker offers it in a sweet version, adding hazelnuts, dark chocolate and tonka beans. Handmade ekmak bread can be made with the family during the long Easter holiday. Something that keeps young and old alike busy. And for the laziest, this bread can also be found in Eric Kayser stores throughout April.
Also to discover: Easter Chocolate 2022: Here are the most beautiful creations of pastry chefs and chocolatiers
Here is the Chocolate Hazelnut, Dark Chocolate, and Tonka Bean Bread recipe from baker Eric Kaiser:
kneading: 15 minutes – first rise: 2 hours – rest: 30 minutes – second rise: 2 hours – cooking: 20 minutes
- 500 grams wheat flour
- 100 grams of liquid sourdough
- 10 grams of salt
- 7 grams to 8 grams yeast
- 225 g water
- 75 grams honey
- tonka bean
- 100g 54% dark chocolate
- 100 grams hazelnut
- 40 g olive oil (+ for glaze)
We pour water (25-30 ° C) into the bowl, then add yeast in small pieces, flour, salt and finally the sourdough. Mix everything by hand and add honey to the preparation.
Mix dark chocolate chips, whole hazelnuts and grate the tonka bean.
Once the mixture is smooth, add the olive oil and knead vigorously until the oil is completely absorbed. Throw the dough in front of you to incorporate the air
Form a ball of dough and put it in a bowl sprinkled with a little flour. Leave it for two hours.
Gently bloom the table and divide the dough into 3 equal parts. Roll the small pieces of dough into a ball and let them rest for another 30 minutes, covering them with a slightly damp cloth.
Expel the air by flattening the dough pieces slightly. Form balls and flatten them a little. Place the dough on a wire rack lined with parchment paper. Cut the dough into dotted pieces and leave it to rise for two hours.
Preheat the oven to 230 ° C and bake for 20 minutes on low heat.
Once out of the oven, let the loaves cool on a wire rack.