CHOCOLATE BRAID

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups warm milk (105-115 F)
  • teaspoon sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 6 tablespoons sugar
  • 2 teaspoons vanilla
  • 4 1/2-5 cups all-purpose flour
  • for the filling
  • 2/3 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • to garnish
  • 1 large egg, lightly beaten
  • sliced almonds

Directions

  • Preheat oven to 375 F.
  • Whisk together the milk, yeast, and 1 teaspoon sugar in a large glass bowl and let stand ten minutes or until foamy. With a wooden spoon, beat in butter, salt, eggs, sugar, vanilla and 2 cups flour. When the mixture is smooth add as much of the remaining flour as is needed to make a soft dough.
  • Cover tightly with plastic wrap and let stand 90 minutes or until doubled in bulk.
  • Mix the filling ingredients together until smooth.
  • Turn out half the dough onto a lightly floured board and roll out to a rectangle 8 x 12 inches. Smear half of the filling across the dough and roll up tightly, pinching the seam to seal.
  • Place onto a nonstick jelly roll pan and repeat with remaining dough and filling.
  • Twist the two dough strands around one another and tuck the ends under.
  • Brush with beaten egg, sprinkle with sliced almonds and bake 40 minutes or until well browned.

Notes

This is phenomenal fresh from the oven.

Categories: Bread  Coffee Cake 

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