Chocolate Swirl Braid Recipe - Cooking Index
Chocolate Swirl Braid Recipe - Cooking Index
| 2 3/4 cups | 171g / 6oz | All-purpose flour - (2 3/4 to 3 1/4 cups) |
| 1 | Rapid rise yeast | |
| 3 tablespoons | 45ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 3/4 cup | 177ml | Milk |
| 1/4 cup | 59ml | Water |
| 3 tablespoons | 45ml | Butter or margarine |
| 1 cup | 110g / 3.9oz | Semi-sweet chocolate chips - divided |
| 1 | Egg white - lightly beaten |
In large bowl thoroughly mix 2 cups flour, undissolved yeast, sugar and salt.
Heat milk, water, butter and 1/2 cup chocolate chips in saucepan over medium heat, stirring occasionally, until chocolate melts and temperature reaches 125 to 130F. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface 2 minutes. Sprinkle with remaining chocolate chips; continue kneading until smooth and elastic, about 4 minutes. Kneading will melt chocolate and swirl throughout dough. Cover; let rest 10 minutes.
Divide dough into 3 pieces. Roll each piece into a 18-inch rope. Braid ropes. Pinch ends and tuck under to seal. Place on lightly greased baking sheet.
Cover; let rise in warm place, free from draft 45 minutes. Dough will rise slightly but not double in size.
Brush with egg white.
Bake at 350F 30 to 40 minutes or until done. Cool on wire rack.
Source:
JENNIFER G HAHN
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