Galaktera (bread) with white chocolate, carob and chestnut

Preparation Time
Waiting Time
Difficulty Level


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.

Chef: Konstantina Voulgari Kontesopoulou




  • Bowl
  • Baking Dish