for 1 piece

Dough

500 g	zopf flour
2 tbsp	cocoa powder
2 tsp	salt
1 tsp	liquid honey
½ cube	yeast (approx. 20 g)
50 g	butter, melted, left to cool
3 ¼ dl	milk
80 g	chocolate cubes

To glaze

a little

cream, for brushing

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.

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