Time needed: 1 hour and 20 minutes.

Difficulty: Moderate
Makes: 2 loaves
3 1/3 cups all purpose flour
1/2 cup  granulated sugar 
3 teaspoons  instant yeast 
3/4 cup  lukewarm milk/water 
3 pieces large eggs 
10 tablespoons unsalted butter, room temp 
1 teaspoon salt
oil, for greasing
2 cups Chocnut spread 
5 pieces chocnut (toppings)
Sugar syrup:
½ cup sugar
½ cup water


  1. Prepare yeast

    Mix together the yeast and milk until fully dissolved. Leave to activate for about 5 – 10 minutes.

  2. Make dough

    In a bowl, combine the flour and sugar. Add the yeast mixture and stir to combine. Add the eggs one at a time mixing well after each addition until the dough starts to come together and pulls away from the bowl.

  3. Knead

    lightly dust flour onto a work surface and begin kneading the dough. Once smooth, fold in the cubed butter and continue kneading until smooth and elastic. Shape the dough into a bowl, coat with butter, and place in a bowl to rest for 30 minutes.

  4. Make sugar syrup

    In a small pan over medium heat, mix together sugar and water until fully dissolved. Bring to a boil then take off the heat and set aside.

  5. Roll and fill

    Roll rested dough out onto a floured surface into a rectangle. Spread a thin layer of chonut spread all over the dough.

  6. Roll and cut

    Roll up the dough tightly into a log, pinching the seams to seal the edges. Cut the log into three sections, leaving a portion of the dough on top uncut.

  7. Braid and bake

    Fold the three sections of dough over each other like a braid until the end. pinch the edges of the sections together to combine them. Place in a baking dish and bake at 170 degrees Celsius for 20 minutes.

  8. Coat

    After baking, immediately brush the sugar syrup on top of the hot bread and leave it to cool for five minutes.

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