John Myers
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Braided Chocolate Star Bread
The perfect braided chocolate star bread recipe with a picture and simple step-by-step instructions.
dough
- 450 g Flour
- 180 ml Milk
- 2 Pc. Egg yolk
- 2 Pc. Protein
- 10 g Yeast
- 30 g Butter
- 70 g Sugar
- 1 pinch Salt
chocolate cream
- 4 tbsp Chocolate / nougat / cocoa cream sweet
- 200 g Dark couverture
- 50 g Butter
- Sift the flour into a bowl, make a well in the middle and add the warm milk. Crumble the yeast into the warm milk, dissolve it and stir it into a pre-dough with a little flour and sprinkle with a little flour. If the flour shows cracks, add the remaining ingredients, knead into a smooth dough and cover in a warm place and let rise for about 30 minutes.
- In the meantime, melt the couverture with butter and let it cool down a little so that it becomes a creamy mass and mix with the chocolate spread.
- Divide the dough into 4 equal pieces. Roll out all the pieces of dough into a 2-3mm thick circle. Place the first circle of dough on a baking tray lined with baking paper and spread a thin layer of chocolate cream. Put on the second circle of dough and continue so until you finally put on the fourth circle of dough.
- Now place a cup or something similar in the middle of the cake so that the middle is not cut. Now cut into the cake up to the cup so that 16 pieces are created.
- Take two adjacent pieces of cake in both hands and carefully turn them outwards in opposite directions once. Repeat for all pairs.
- Brush the bread with egg white. Bake for about 15 to 20 minutes at 180 degrees. Only use the bottom heat for the first 10 minutes and only then switch on the top heat.
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