Bread braided with a buttery chocolate filling. Soft, airy bread with a charming shape and joyful chocolatey flavor to impress after the first bite.
As I currently have a little time, I was looking on the web a few days ago. Attempting to find fresh, intriguing thoughts, inspiring dishes that I have never tried before, to treat my family with. Looking for quite some time unfortunately couldn’t find any interesting stuff. Just before I thought to give up on it, I came upon this yummy and simple treat by chance. The dessert seemed so mouth-watering on its snapshot, it called for prompt action.
It was not so difficult to imagine the way it is made, how it tastes and how much my husband will like it. Actually, it is rather easy to delight the guy in terms of cakes. Anyway, I went to the page: Suncakemom and followed the precise instuctions which were coupled with nice images of the procedure. It just makes life less difficult. I can imagine that it’s a bit of a hassle to take photographs down the middle of baking in the kitchen because you normally have sticky hands thus i pretty appreciate the time and effort she devote for making this post and recipe easily followed.
That being said I am empowered presenting my very own formulas similarly. Appreciate your the concept.
I was tweaking the initial recipe to make it for the taste of my loved ones. Need to say it turned out an awesome outcome. They loved the flavour, the consistency and loved getting a sweet such as this in the midst of a hectic week. They ultimately demanded lots more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m going to double the quantity to keep them pleased.
This Braided Egg Bread is from SunCakeMom.
Dissolve fresh yeast in lukewarm milk.
In a medium size mixing bowl add flour, butter, vanilla extract, honey and the eggs.
Pour yeasty milk on top of the flour mixture.
Knead it until it’s even and the dough is off the side of the mixing bowl.
Cover the bowl and leave it in a warm place for an hour to raise.
After an hour take the dough out of the bowl onto a floured surface.
Divide it into 6 equal pieces.
Make dough balls out of them.
Find a warm place aside to place them not too close to each other, and cover them with a kitchen towel for another half an hour to raise more.
Put dice butter and put it in a mixing bowl with the cocoa powder and the honey.
Whisk them together until butter gets a creamy, easy to spread texture.
Then start working with the first dough-ball. Place it on a well-floured surface and strew it in the size of the baking tray with a help of a rolling pin.
Spread 1/6 of the chocolate cream evenly on top.
Roll the dough into a log.
Repeat the same process with the other dough-balls as well.
Braid three logs together and place the braided bread on one side of the tray.
Repeat it with the other three logs as well.
When both bread is in the tray cover them with a kitchen towel and leave it in a warm place for another 15 minutes.
Preheat oven to 350°F / 180°C.
Break an egg and mix it with a drop of honey and vanilla extract.
Brush egg on top of the bread before putting it into the preheated oven.
Leave it in the oven for half an hour or until the top is golden brown.