Ingredients
- 176G Plain FlourÂ
- 33G White Sugar
- 1 tsp Instant Yeast
- 1 large Egg
- 20ML Full Cream Milk
- 20ML Water
- 1/4 tsp SaltÂ
- 50G Softened Unsalted Butter
Chocolate Filling
- 60G Dark Chocolate 70% Cocoa or higher
- 40G Unsalted Butter
- 33G Icing Sugar
- 15G Cocoa Powder
Sugar Syrup
- 33G Sugar
- 27G Water
Â
Method
- For the Chocolate Filling
- Melt the Unsalted Butter and Dark Chocolate together in a pot.Â
- Once they are fully melted, whisk in cocoa powder and icing sugar until the mixture becomes smooth.Â
- For the Sugar Syrup
- Mix Sugar and Water in a pot.Â
- Heat mixture until dissolved and set aside.Â
- For the Dough
- Mix yeast, sugar, milk, egg and water with a whisk.Â
- Add flour and salt into mix.Â
- Knead the dough to combine.Â
- Add butter.Â
- Knead the dough for about 8-10 minutes by hand or until the dough is smooth and elastic.Â
- Flatten the dough until it becomes a disc-shaped like and cover with cling wrap to refrigerate overnight ( Min: 6 hours)
- Remove cling wrap and roll out to a 1/4 inch thick rectangle.Â
- Spread chocolate filling and roll up.Â
- Cut into half lengthwise and place one half of the other ither in a cross shape.Â
- Braid the dough and place into a prepared loaf pan lined with parchment paper: 8in. (l) x 4 in. (w) x 2 in.(h).Â
- Let rise until doubled about 1-2 hours.Â
- Bake at 175°C for 30-35 minutes.Â
- Remove from oven and brush with sugar syrup.Â
- Let it cool completely and slice to enjoy.Â
Â
Recipe by Viviannecafe.
Â
