Chocolate Braid with Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,090 cal. | (195 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 377 g | (251 %) | ||
| Sugar added | 97 g | (388 %) | ||
| Roughage | 64.7 g | (216 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 60.6 mg | (505 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 54.8 mg | (457 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 1,319 μg | (440 %) | ||
| Pantothenic acid | 9.7 mg | (162 %) | ||
| Biotin | 208.9 μg | (464 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 4,518 mg | (113 %) | ||
| Calcium | 755 mg | (76 %) | ||
| Magnesium | 1,047 mg | (349 %) | ||
| Iron | 40 mg | (267 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 24.7 mg | (309 %) | ||
| Saturated fatty acids | 69.3 g | |||
| Uric acid | 592 mg | |||
| Cholesterol | 589 mg | |||
| Complete sugar | 125 g |
Ingredients
- Ingredients
- 400 grams Whole wheat flour
- 100 grams ground Hazelnuts
- ½ cube Yeast (21 grams or approximately 1 ounce)
- ⅕ l lukewarm milk
- 60 grams brown sugar
- 2 eggs
- 60 grams melted butter
- ½ tsp salt
- Pastry flour (for working the dough)
- 100 grams chopped Walnut
- 80 grams Chocolate chip
- 2 Tbsps milk
Preparation steps
Pour the flour and hazelnuts into a bowl and make a well in the center. Crumble the yeast into the well, pour in the lukewarm milk and mix with 1 tablespoon of sugar and a little flour. Cover and set in a warm place for about 30 minutes. Add the eggs, butter and salt to the dough and knead until smooth. More or less milk may be added so that the dough is not too dry or too sticky. Cover and let rise until doubled in size, about 45 minutes.
Preheat the oven to 180°C (approximately 350°F).
Knead the dough again, incorporate the nuts and chocolate chips quickly, then divide into thirds and form strands. Braid the dough from the center out, down both sides. Press the ends well to secure and fold under the loaf slightly. Place on a baking sheet lined with parchment paper, cover and let rest for about 15 minutes. Brush with milk and bake in the preheated oven for about 50 minutes.
