Tested till perfect Chocolate Breakfast Braid

Chocolate Breakfast Braid

The chocolate nugget in the centre of this bread is reminiscent of pain au chocolate.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 2 loaves, 12 slices each

Ingredients

  • Sweet Yeast Dough recipe
  • 1-1/2 cups 1-1/2cupschopped good quality bittersweet chocolate or milk chocolate, (such as Lindt) about 7 oz (210 g)
  • 1 1eggeggs, beaten
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Preparation

Line large rimmed baking sheet with parchment paper or grease; set aside.

Punch down dough; divide in half. Working with half at a time, divide dough into thirds. Press or roll each third into 8- x 4-inch (20 x 10 cm) rectangle. Sprinkle 1/4 cup (50 mL) of the chocolate onto centre of each, leaving 1-inch (2.5 cm) border all around. Fold long sides of dough together, pinching to enclose chocolate. Roll each gently into rope about 12 inches (30 cm) long.

Pinch 3 ropes together at 1 end. Braid ropes, pinching ends and tucking under. Repeat with remaining dough, to make two loaves. Place loaves, 3 inches (8 cm) apart, on prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 40 minutes.) Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Brush tops with egg. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on pan on rack for 5 minutes. Remove to rack; let cool completely. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 weeks.)

Nutritional Information Per slice: about

cal 157 pro 4g total fat 7g sat. fat 4g
carb 21g fibre 2g chol 29mg sodium 121mg

% RDI:

calcium 2 iron 11 vit A 3 folate 25
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