Time needed: 1 hour and 20 minutes.
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)
½ cup sugar
½ cup water
- Prepare yeast
Mix together the yeast and milk until fully dissolved. Leave to activate for about 5 – 10 minutes.
- 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.
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.
- 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.
- 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.
- 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.
- 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.
After baking, immediately brush the sugar syrup on top of the hot bread and leave it to cool for five minutes.