Easy Serving Recipe Chocolate Braided Bread Brioche Wreath Delicious and Healthy

The new way preparing recipe Chocolate Braided Bread Brioche Wreath with 17 ingredients and 15 stages of easy cooking, which is tasty delicious.

Without fail making ultimate Chocolate Braided Bread [Brioche Wreath] easy, bouncy, practical.

How are you every body, now you get present recipe Chocolate Braided Bread [Brioche Wreath] with 17 ingredients and 15 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 15 stages of easy cooking Chocolate Braided Bread [Brioche Wreath].

Ingredients all Chocolate Braided Bread [Brioche Wreath]

1. Prepare : Dough.

2. Needed 90 g : (1/4 cup+2 tbsp) warm milk.

3. Prepare 4 g (1 tsp) : granulated sugar.

4. Needed 5 g (1 1/2 tsp) : active dry yeast.

5. Prepare 400 g (3 cups) : all-purpose flour.

6. Prepare 50 g (1/4 cup) : granulated sugar.

7. Needed 4 g (3/4 tsp) : table salt.

8. Prepare 3 : large eggs.

9. Needed 113 g (1/2 cup) : unsalted butter.

10. Prepare : Chocolate spread.

11. Needed 70 g (5 tbsp) : unsalted butter.

12. Prepare 70 g (2.5 oz) : dark chocolate, chopped small.

13. Needed 14 g (2 tbsp) : powdered or icing sugar.

14. Needed 12 g (2 tbsp) : unsweetened cocoa powder.

15. Needed : Egg wash.

16. Needed 1 : egg.

17. Prepare 5 ml (1 tsp) : water.

If all composition Chocolate Braided Bread [Brioche Wreath] it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking Chocolate Braided Bread [Brioche Wreath]

1. Youtu.be/u49WtnhcbeI.

2. 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)..

3. 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..

4. 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..

5. 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..

6. Punch down the dough. Continue resting it overnight or at least for 4 hours in the fridge to develop the flavor..

7. Chocolate spread: Place the bowl of butter and chocolate chunks over a pot of simmering water. Stir until they are fully melted..

8. Remove from the simmering water. Add sugar and cocoa powder. Stir to fully combine..

9. Assembly: Remove the dough from the fridge. Punch down the air, then transfer onto a work surface. Divide it evenly into 4 pieces..

10. 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..

11. 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..

12. 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..

13. 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..

14. Cover and let them sit for 1.5 hour in a warm area..

15. 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..

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