Fluffy Spelt Brioche with Tahini Halva and Chocolate

This brioche is a true delight, combining the silky texture of spelt dough with the rich taste of tahini halva and natural chocolate. The secret to its exceptional softness lies in the combination of duck fat and butter, as well as the use of Ecosam white spelt flour, stone-ground. Slow proofing and quality ingredients turn this brioche into the perfect holiday dessert.

Ingredients:

For the dough:

• 600 grams Ecosam white spelt flour

• 200 ml warm fresh milk

• 20 grams fresh baker's yeast

• 60 grams brown sugar

• 50 grams duck fat

• 50 grams butter

• 2 eggs

For the filling and finishing:

• 150 grams tahini halva

• 100 grams natural chocolate

• Butter (for greasing)

• White granulated sugar (for sprinkling)

Method of preparation:

1. Activate the yeast: Dissolve the yeast and one teaspoon of sugar in the warm milk until completely dissolved.

2. Kneading: Sieve the spelt flour and make a well in the center. Pour in the milk with yeast, eggs, and the remaining sugar. Knead a soft dough, gradually adding the fats (butter and duck fat) little by little during kneading. Knead continuously until a smooth and elastic dough is formed.

3. Shaping: Divide the dough into two equal balls. Roll each into a wide rectangle and sprinkle with crushed halva and grated chocolate. Roll into scrolls from both ends, meeting in the middle.

4. Proofing: Place the brioches in rectangular baking dishes (30x10 cm), lined with baking paper. Cover them and let them proof in a warm place (around 23°C) for two hours.

5. Baking: Brush the proofed brioches with butter and sprinkle with sugar. Bake on the middle rack in a preheated oven at 180°C. Cover with paper during baking to prevent burning, and remove it shortly before the end to get a golden crust.

6. Serving: After baking, wrap with a cloth and let cool completely before slicing.

Enjoy your meal!