Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To glaze
How it's done
Dough
Mix the flour, cocoa powder, salt and honey in a bowl. Crumble the yeast, add to the bowl. Mix in the butter and milk, knead to form a soft, smooth dough. Carefully mix in the chocolate chunks. Cover the dough and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To braid the dough
Halve the dough, shape both halves into rolls (each approx. 70 cm long and slightly thinner at the ends). Place the two strands on the work surface in a cross. Fold the end of the lower roll from the top right to the bottom left. Fold the opposite end from the bottom left to the top right. Repeat these steps until the strands are plaited. Press the ends together gently, tuck underneath. Place the braided dough on a baking tray lined with baking paper.
To glaze
Brush the dough with a little cream, leave to rise for a further 10 mins., brush with cream once more.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
| Tip: | Use sugar instead of honey. |
|---|
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