Galaktera (bread) with white chocolate, carob and chestnut

Directions
I dissolve the yeast in water, with sugar and half a cup of bun flour and I let the yeast activate. In a bowl I add all my wet ingredients and I homogenize them, then I add the mixture of yeast. I add the flour and I knead well until I get a smooth and supple dough, I let my dough rest for 30 minutes. Then I divide my dough in smaller pieces of 100 grams. Then I open the pieces in 3 mm long strips and at the edge of the dough I put the candied chestnuts with the white chocolate and I wrap my dough to get a strip that will be wrapped in the shape of a snail. I place my milk in a non-stick paper bin and I leave in a warm place to double. I cook in a preheated oven at 160 for about 40 minutes. 20 minutes before baking, I spread the galaktera with 3 tbsp. of carob syrup dissolved in 4 tbsp. of water, and I sprinkle with almond fillets. I can melt the chocolate to spread my galaktera and I can sprinkle them with colored sugar.
Ingredients
- 500 gr Bun Flour MILLS OF CRETE
- 500 gr Carob flour
- 90 gr yeast
- 100 gr water
- 200 gr sugar
- 100 gr Carob Syrup
- 4 eggs
- 100 gr Strained yogurt VERO CRETAN
- 100 gr Cow Milk VERO CRETAN
- 150 gr butter
- 300 gr boiled chestnuts without their skin
- 400 gr white chocolate
- 100 gr Almond net (optionally)
Equipment
- Bowl
- Baking Dish