2 tablespoons of active dry yeast
6 soup spoons of warm water
1 1/4 cups of milk - 300 ml
3/4 cup of unsalted butter - 180 g
1/2 cup of sugar - 90 g
1 teaspoon of salt - 5 g
2 eggs
4 cups of all-purpose flour
1/2 cup of chopped bittersweet chocolate or chocolate chips
1/2 cup of white raisins - 80 g
Confectioner's sugar
2 tablespoons of active dry yeast
6 soup spoons of warm water
1 1/4 cups of milk - 300 ml
3/4 cup of unsalted butter - 180 g
1/2 cup of sugar - 90 g
1 teaspoon of salt - 5 g
2 eggs
4 cups of all-purpose flour
1/2 cup of chopped bittersweet chocolate or chocolate chips
1/2 cup of white raisins - 80 g
Confectioner's sugar
Dissolve the yeast in warm water
Warm the milk
Combine the butter, sugar, and salt
Let it cool and add the yeast mixture
Add the eggs one at a time and beat well
Gradually add the flour (1 cup at a time), beating well
Add the chocolate chips and raisins
Cover and let rise in a protected place for 1 hour
Grease a ring mold or a 9-inch round cake pan with butter
Let it rise for another hour
Bake in a moderate oven preheated to 180°C for about 50 minutes
Let the twist cool, then dust with confectioner's sugar.
