Chocolate-Hazelnuts Braided Bread
For the dough:
500 g (~4 cups) flour
90 g (~1/2 cup) sugar
7 g (~2 1/2 tsp) dry yeast
2 pinches of salt
2 eggs
100 ml (~1/2 cup) cold milk
150 g (~5 1/3 oz) soft butter
For the filling:
100 g hazelnuts
150 g (~5 1/3 oz) semi-sweet dark chocolate
120 g (~4 oz) butter
3 tbsp cocoa powder
2 tbsp powdered sugar
pinch of salt
1 egg for egg wash
Place the rolls seam side down, press the 3 pieces together very securely at one end and braid them as you would a girl’s hair. Seal the second end by pressing the three pieces together and tucking under the loaf. Place the loaf on a baking sheet lined with parchment paper. Brush the loaf with the egg wash and let it rise in a draught free, lukewarm place for an hour.
Preheat the oven to 180°C. Brush the top of the braid with beaten egg again and bake for 35-40 minutes or until golden brown.
