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.