Chocolate Breakfast Braid Chocolate Breakfast Braid

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Holiday Celebrations: 2007



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 facts Per slice: about

  • Sodium 121 mg
  • Protein 4 g
  • Calories 157.0
  • Total fat 7 g
  • Cholesterol 29 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


  • Iron 11.0
  • Folate 25.0
  • Calcium 2.0
  • Vitamin A 3.0
Share X

Chocolate Breakfast Braid