Milk bread medallion

Ingredients

• 500 g All-purpose flour (Sift to avoid lumps)
• 10 g Salt (Fine salt)
• 50 g Sugar (White or cane sugar)
• 20 g Fresh baker's yeast (To dissolve in a little warm milk)
• 50 g Butter (Softened at room temperature)
• 250 ml Whole milk (Milk at room temperature)
• 6 carrés Chocolate (dark, milk or white) (Approximately 20 g each, to place in the center of the medallion)
• 1 unité Egg (Lightly beaten for glazing)

Instructions

1. Mix the dry ingredients

   In a large bowl, place the flour, salt, sugar, crumbled fresh yeast and softened butter. Mix lightly with your hand or a wooden spoon.

   Time: PT5M

2. Dissolve the yeast

   Pour a small amount of warm milk (about 30 ml) over the yeast and dissolve until no lumps remain.

   Time: PT2M

3. Add the remaining milk and form the dough

   Add the remaining milk (220 ml) and mix by hand until a very sticky dough forms.

   Time: PT3M

4. Knead the dough

   On a lightly floured work surface, knead the dough for 10 minutes until it becomes firm and elastic. If using a stand mixer, knead 5 minutes on speed 1 then 5 minutes on speed 2.

   Time: PT10M

5. First fermentation

   Shape the dough into a ball, return it to the bowl, cover with a clean kitchen towel and let rise for 1 h30 at room temperature, away from drafts, until it doubles in volume.

   Time: PT1H30M

6. Degas and divide the dough

   Press lightly to degas the dough, divide into six equal pieces (about 120 g each). Shape each piece into a ball.

   Time: PT5M

7. Shape the medallions

   Flatten each ball into a circle about 10 cm in diameter, cut the circle into four triangles, stack the triangles overlapping slightly, place a chocolate square in the center and fold the points upward, pinching the base. Repeat for each portion.

   Time: PT15M

8. Second rise

   Place the medallions on a sheet pan lined with parchment paper, cover loosely and let rise for 30‑40 minutes in a temperate spot until they puff up slightly.

   Time: PT35M

9. Brush and bake

   Brush each medallion with the beaten egg, bake in a preheated oven at 180 °C for 20 minutes until golden.

   Time: PT20M

   Temperature: 180°C

10. Cool

    Remove the breads from the oven, place on a rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Bread flour, Whole wheat flour
• Instead of Sugar: Cane sugar
• Instead of Fresh baker's yeast: Active dry yeast (7 g)
• Instead of Butter: Margarine
• Instead of Whole milk: Semi-skimmed milk
• Instead of Chocolate (dark, milk or white): Praline chocolate
• Instead of Egg: Beaten egg yolk

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Floured work surface
• Rolling pin
• Kitchen knife
• Skewer or toothpick
• Parchment paper
• Baking sheet
• Oven
• Kitchen brush
• Clean kitchen towel
• Cooling rack

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use butter at room temperature to facilitate incorporation
• Do the first rise in a warm place (e.g., near the turned‑off oven) to save time
• For a richer flavor, replace 10 % of the milk with liquid cream

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Wrap each medallion individually and freeze for up to 1 month

Room temperature: Consume the same day, otherwise within 1 day at room temperature

Make-Ahead Tips

• Shape the medallions and freeze them raw, then bake directly from frozen (add 5 minutes baking time)
• Prepare the dough the day before, let the first rise in the refrigerator for 12 hours for a more developed flavor