* Exported from MasterCook *
Bread, Dark Chocolate-Filled Braid
Recipe By :King Arthur Flour Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Nuts
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
2 cups Unbleached All-Purpose Flour -- (241g)
1/4 cup potato flour -- (43g) Note:
1/4 cup nonfat dry milk -- or Baker's Special Dry Milk (35g)
3/4 cup lukewarm water -- enough to make a soft,
smooth dough (to 1C, 198g to 227g)
1/4 cup unsalted butter -- at room temperature, (4 Tbsp, 57g)
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 tablespoons sugar -- (25g)
1 teaspoon salt
Filling
6 tablespoons King Arthur Baker's Chocolate Filling -- * (74g)
1 1/2 tablespoons unsalted butter -- melted, (21g)
2 1/4 teaspoons water
1/3 cup chocolate chips -- semisweet or bittersweet (57g)
1/3 cup pecans -- chopped and toasted, optional (39g)
Topping
1 large egg -- beaten with
1 tablespoon water
You've heard of chocolate babka, right? Here's its close cousin. This
pretty "mock braid" is filled with a combination of our chocolate
filling mix and dark chocolate chips for a pain au chocolat-like experience.
PREP: 25 mins
BAKE: 20 to 25 mins
TOTAL: 2:40
YIELD: one 16" to 17" filled braid
To make the dough: Combine all the ingredients and mix and knead - by
hand, mixer, or bread machine set on the dough cycle - to make a
soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise for
60 minutes, until it's nearly doubled in bulk.
To make the filling: In a small bowl, combine the filling mix with
the melted butter and water, stirring until smooth.
Turn the dough out onto a lightly greased work surface, and flatten,
pat, or roll it into a 10" x 15" rectangle. Rolling on parchment
paper makes moving the bread to the baking sheet much easier.
Lightly press two lines down the dough lengthwise, to divide it into
three equal sections.
Spread the chocolate filling mix evenly down the center section, and
sprinkle with the chocolate chips (and pecans, if using).
To form the mock braid, cut 1" crosswise strips down the length of
the outside sections, making sure you have the same number of strips
down each side. Beginning on the left, lift the top dough strip and
gently bring it across the filling diagonally. Repeat on the other
side with the top dough strip, so that the two strips crisscross each
other. Continue down the entire braid, alternating strips to form the loaf.
Note: or 1/2 cup dried potato flakes, (43g)
Cover the loaf, and set it aside to rise until noticeably puffy,
about 45 to 50 minutes.
While the braid is rising, preheat the oven to 375F.
Brush the braid with the egg wash. Bake it for 20 to 25 minutes,
until it's golden brown.
Remove the braid from the oven and place it on a rack to cool before serving.
Serve warm or at room temperature. Store any leftovers, well wrapped,
at room temperature for several days; freeze for longer storage.
Tips*: If you don't have our Baker's Chocolate Filling, combine 1/4
cup sugar with 2 tablespoons Dutch-process cocoa powder, 1 tablespoon
all-purpose flour, and a pinch of salt. Combine with the melted
butter and water as directed above, and continue with the recipe.
S(Internet address):
https://www.kingarthurflour.com/recipes/dark-chocolate-filled-braid-recipe
Yield:
"16 to 17"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 7g Fat (41.1%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1025