Chocolate Braid

Average: 5 (1 vote)
(1 vote)
Chocolate Braid
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Health Score:
4,0 / 10
30 min.
ready in 2 h. 20 min.
Ready in


For the dough
½ cube fresh Yeast (21 grams)
50 grams sugar
160 milliliters lukewarm milk
500 grams Pastry flour
60 grams soft butter
2 eggs
1 pinch salt
For the filling
400 grams Dark couverture chocolate
100 milliliters Whipped cream (at least 30% fat content)
Pastry flour (to work)
sugar (to sprinkle)
How healthy are the main ingredients?
Whipped creamsugareggsaltsugar

Preparation steps


For the dough: Crumble yeast and stir with 1 tablespoon sugar and 2 tablespoons milk in a small cup until smooth. Put flour in a bowl, make a well in the center and add yeast milk. Sprinkle yeast milk mixture with some flour and leave covered for about 15 minutes. Add remaining milk, sugar, butter, eggs and salt to taste. Knead well to a smooth dough. Cover and let rest about 45 minutes in a warm place until volume of dough has doubled.


For the filling: Melt chocolate in a saucepan and stir in cream to warm. Allow to cool briefly. Preheat oven to 180°C (approximately 350°F). Knead dough again vigorously, place on a floured work surface into 3 equal pieces and roll each piece into a rectangle about 30x40 cm (approximately 12x16 inch). Spread 1/3 of chocolate on it, leaving a 1.5 cm (approximately 3/8 inch) wide edge free. Roll up on the long side and press seam and ends and glue with water.


Braid rolls into a braid. Place braid on baking sheet lined with parchment paper for about 15 minutes. Mix egg yolks with 2 tablespoons of water and brush over dough. Bake in preheated oven until golden brown about 50 minutes (test doneness with a toothpick). Remove from oven, sprinkle with sugar and serve cut into pieces.