date: 2020-12-14T09:57:47.612Z
image: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
author: Rena Mitchell
ratingvalue: 4.6
reviewcount: 36084
recipeingredient:
- " Dough" - "90 g 14 cup2 tbsp warm milk" - "4 g (1 tsp) granulated sugar" - "5 g (1 1/2 tsp) active dry yeast" - "400 g (3 cups) allpurpose flour" - "50 g (1/4 cup) granulated sugar" - "4 g (3/4 tsp) table salt" - "3 large eggs" - "113 g (1/2 cup) unsalted butter" - " Chocolate spread" - "70 g (5 tbsp) unsalted butter" - "70 g (2.5 oz) dark chocolate chopped small" - "14 g (2 tbsp) powdered or icing sugar" - "12 g (2 tbsp) unsweetened cocoa powder" - " Egg wash" - "1 egg" - "5 ml (1 tsp) water"
recipeinstructions:
- "Youtu.be/u49WtnhcbeI" - "Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active)." - "In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough." - "With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time." - "Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area." - "Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor." - "Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted." - "Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine." - "Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces." - "Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare." - "Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling." - "Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end." - "Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths." - "Cover and let them sit for 1.5 hour in a warm area." - "Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack."
categories:
- Recipe
tags:
- chocolate - braided - bread
katakunci: chocolate braided bread
nutrition: 273 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT45M"
recipeyield: "3"
recipecategory: Dessert
---
![Chocolate Braided Bread [Brioche Wreath]](https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg)
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, chocolate braided bread [brioche wreath]. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
I have also tried hand-kneading, but it takes a slightly longer time than regular bread dough. So a little muscle arm is needed. If you want to knead it by hand and need a rough guide, please refer to my other bread recipe's instruction, ie. Since this chocolate braided bread is made with brioche dough, I used the stand mixer to knead it.
Chocolate Braided Bread [Brioche Wreath] is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Chocolate Braided Bread [Brioche Wreath] is something that I've loved my entire life. They're fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chocolate braided bread [brioche wreath] using 17 ingredients and 15 steps. Here is how you cook it.
##### The ingredients needed to make Chocolate Braided Bread [Brioche Wreath]:
1. Make ready Dough 1. Prepare 90 g (1/4 cup+2 tbsp) warm milk 1. Make ready 4 g (1 tsp) granulated sugar 1. Prepare 5 g (1 1/2 tsp) active dry yeast 1. Get 400 g (3 cups) all-purpose flour 1. Make ready 50 g (1/4 cup) granulated sugar 1. Get 4 g (3/4 tsp) table salt 1. Take 3 large eggs 1. Make ready 113 g (1/2 cup) unsalted butter 1. Prepare Chocolate spread 1. Make ready 70 g (5 tbsp) unsalted butter 1. Make ready 70 g (2.5 oz) dark chocolate, chopped small 1. Get 14 g (2 tbsp) powdered or icing sugar 1. Take 12 g (2 tbsp) unsweetened cocoa powder 1. Prepare Egg wash 1. Take 1 egg 1. Take 5 ml (1 tsp) water
As we are counting down to Christmas and the new year, I thought it is a good time to make chocolate wreath. Here is how you can achieve it. The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Take of Dough. Make ready of active dry yeast.
##### Steps to make Chocolate Braided Bread [Brioche Wreath]:
1. Youtu.be/u49WtnhcbeI 1. Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active). 1. In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough. 1. With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time. 1. Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area. 1. Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor. 1. Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted. 1. Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine. 1. Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces. 1. Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare. 1. Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling. 1. Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end. 1. Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths. 1. Cover and let them sit for 1.5 hour in a warm area. 1. Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack.
The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Take of Dough. Make ready of active dry yeast. Here is how you can achieve it. The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Make ready of Dough. Make ready of active dry yeast.
So that is going to wrap it up for this exceptional food chocolate braided bread [brioche wreath] recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg
author: Rena Mitchell
ratingvalue: 4.6
reviewcount: 36084
recipeingredient:
- " Dough" - "90 g 14 cup2 tbsp warm milk" - "4 g (1 tsp) granulated sugar" - "5 g (1 1/2 tsp) active dry yeast" - "400 g (3 cups) allpurpose flour" - "50 g (1/4 cup) granulated sugar" - "4 g (3/4 tsp) table salt" - "3 large eggs" - "113 g (1/2 cup) unsalted butter" - " Chocolate spread" - "70 g (5 tbsp) unsalted butter" - "70 g (2.5 oz) dark chocolate chopped small" - "14 g (2 tbsp) powdered or icing sugar" - "12 g (2 tbsp) unsweetened cocoa powder" - " Egg wash" - "1 egg" - "5 ml (1 tsp) water"
recipeinstructions:
- "Youtu.be/u49WtnhcbeI" - "Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active)." - "In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough." - "With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time." - "Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area." - "Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor." - "Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted." - "Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine." - "Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces." - "Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare." - "Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling." - "Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end." - "Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths." - "Cover and let them sit for 1.5 hour in a warm area." - "Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack."
categories:
- Recipe
tags:
- chocolate - braided - bread
katakunci: chocolate braided bread
nutrition: 273 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT45M"
recipeyield: "3"
recipecategory: Dessert
---
![Chocolate Braided Bread [Brioche Wreath]](https://img-global.cpcdn.com/recipes/e5e432efd8dcbbd3/680x482cq70/chocolate-braided-bread-brioche-wreath-recipe-main-photo.jpg)
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, chocolate braided bread [brioche wreath]. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
I have also tried hand-kneading, but it takes a slightly longer time than regular bread dough. So a little muscle arm is needed. If you want to knead it by hand and need a rough guide, please refer to my other bread recipe's instruction, ie. Since this chocolate braided bread is made with brioche dough, I used the stand mixer to knead it.
Chocolate Braided Bread [Brioche Wreath] is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Chocolate Braided Bread [Brioche Wreath] is something that I've loved my entire life. They're fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chocolate braided bread [brioche wreath] using 17 ingredients and 15 steps. Here is how you cook it.
##### The ingredients needed to make Chocolate Braided Bread [Brioche Wreath]:
1. Make ready Dough 1. Prepare 90 g (1/4 cup+2 tbsp) warm milk 1. Make ready 4 g (1 tsp) granulated sugar 1. Prepare 5 g (1 1/2 tsp) active dry yeast 1. Get 400 g (3 cups) all-purpose flour 1. Make ready 50 g (1/4 cup) granulated sugar 1. Get 4 g (3/4 tsp) table salt 1. Take 3 large eggs 1. Make ready 113 g (1/2 cup) unsalted butter 1. Prepare Chocolate spread 1. Make ready 70 g (5 tbsp) unsalted butter 1. Make ready 70 g (2.5 oz) dark chocolate, chopped small 1. Get 14 g (2 tbsp) powdered or icing sugar 1. Take 12 g (2 tbsp) unsweetened cocoa powder 1. Prepare Egg wash 1. Take 1 egg 1. Take 5 ml (1 tsp) water
As we are counting down to Christmas and the new year, I thought it is a good time to make chocolate wreath. Here is how you can achieve it. The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Take of Dough. Make ready of active dry yeast.
##### Steps to make Chocolate Braided Bread [Brioche Wreath]:
1. Youtu.be/u49WtnhcbeI 1. Dough: Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until it gets foamy (active). 1. In a stand-mixer bowl, combine flour, sugar, and salt. Add eggs and the activated yeast. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough. 1. With the mixer running, gradually add chunks of butter down the side of the bowl. Once added completely, mix with the 2nd speed (on Kitchenaid mixer) until the dough is elastic and smooth (8 – 12 minutes). If it sticks to the sides, add a little more flour, one tablespoon at a time. 1. Transfer the dough ball into a greased bowl. Grease the dough as well to prevent drying out. Cover with plastic or damp cloth and let sit for 1 hour in a warm area. 1. Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor. 1. Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted. 1. Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine. 1. Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces. 1. Take 1 piece and cover the rest aside with a plastic or damp cloth. Roll into a thin 8×15 inch (20×38 cm) rectangle. Add ¼ of the chocolate filling and spread it evenly but leave ½-inch (1.27 cm) of the long edge bare. 1. Brush the bare edge with water. Starting from the other long edge, roll the dough to form a log. Cut it equally into 2 logs. Carefully stretch each to be longer by rolling and pulling. 1. Take 1 log. Cut it lengthwise but leave ¾-inch (2 cm) at the other end uncut. Braid the 2 strands of dough by placing the left dough over the right repeatedly until the end. 1. Knot the dough by taking the ends of the dough to form a circle, but extend both ends past the circle (one end is on top of the other). Take the bottom end and fold it over into the center of the circle, then tuck the top end underneath towards the center. Pinch the two ends together. Place the knotted wreath on a baking tray lined with parchment paper. Repeat with the rest until you get 8 wreaths. 1. Cover and let them sit for 1.5 hour in a warm area. 1. Uncover and brush each with egg wash (lightly beat the egg with water). Bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until golden brown. Let cool on a wire rack.
The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Take of Dough. Make ready of active dry yeast. Here is how you can achieve it. The ingredients needed to make Chocolate Braided Bread [Brioche Wreath] : Make ready of Dough. Make ready of active dry yeast.
So that is going to wrap it up for this exceptional food chocolate braided bread [brioche wreath] recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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