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Mini Cupcakes with White Chocolate Drops

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Chocolate drops make biroche rolls even more tastier.

 1 sachet of Saf-instant yeast dissolved in 2 tbsp of warm milk
 250 g Flour
 2 Eggs
 80 g Butter
 20 g Sugar
 Salt
 200 g White chocolate drops
 1 Egg yolk
 1 tbsp Milk for glazing
1

In a mixing bowl, combine all the dough ingredients except the chocolate drops.

2

Cover with a cloth and leave to double in volume.

3

Roll out the dough. Cut out 8 squares. Add the chocolate drops to each square and roll into a ball.

4

Glaze with egg yolk mixed with 1 tbsp of milk.

5

Leave to rise for 30 minutes and bake in a preheated oven at 190°C for 15 to 20 minutes.