«Braid» with chocolate

"Braid" with chocolate

«Braid» with chocolate

-3.5 Cups (500g) flour
-1 Tablespoon dry yeast (or 25 g of fresh)
1/2 cup (100g) sugar
-100 G butter
-2/3 Cup (160 ml) warm milk
-2 Medium-sized eggs
1/2 tsp salt
-3 Chocolate bar (in the original milk, but we know with you that we must take only the bitter, is not it? And the best with nuts)
-1 Version: 1.5 + banana a handful of chopped walnuts
-2 Option: 250 gr halva (I was in a bar)

1. Mix in a stationary mixer sifted flour with yeast.
2. Add sugar and eggs.
3. Warm the milk and butter for about a minute in the micro and add to the flour mixture.
4. Knead the dough in the mixer for about 5 minutes.
5. Cover the bowl with a towel or plastic film and leave to rise in a warm place for about an hour. Then rearrange in the refrigerator for at least 4 hours — so it will be easier to work with. The alternative — to leave to rise 2 hours in a warm place, and use a little more flour when rolling out.

6. Roll out the dough on a surface slightly floured, the size of two parrots chocolates in length and three in width. Mark the outline of a knife and cut the extra edge.

(I only had 2.5 of chocolate, so that was interrupted with measurements, as she could)
7. Using a rolling pin, transfer the dough on a baking sheet covered with parchment.
8. Place the dough sheet strictly in the middle half of a chocolate bar and knife outline contour.






9. Put on the planned path halva (I was only one package), and on it — a half a bar of chocolate
Instead halva can izpolzovat banana slices and chopped nuts. But be warned — when baking bananas can leak a bit, but it does not affect the quality of the cake — it is wonderful propeksya.
10. Cut the uncoated chocolate dough into strips of width strictly in one cube of chocolate. Do not forget to leave the field with each of the narrow sides of the cake.
11. Now begin to weave our braid. Fold the first field, and on them — the transverse strip. The strips thus have to be a bit stretched.
12. The finished braid cover with a towel and leave for proofing for half an hour in a warm place. Then lubricate the egg and place in oven preheated to 170-180 degrees and bake for about an hour.
Bon Appetit!

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