Un goloso intreccio con pezzetti di cioccolato fondente, fatto di un morbido e profumato pan brioche, da preparare per una prima colazione o una bella merenda con gli amici.
Ingredients for a mold box 12x35 cm:
500 grams of flour 80 grams of Manitoba
sugar 1 tablespoon honey 2 eggs
180 ml warm milk 125 g softened butter 1 fresh yeast
1 grated orange peel or vanilla
a pinch of salt 120 g finely chopped dark chocolate 74% cocoa
For brushing: 1 beaten egg
with
tablespoon milk Preparation: Melt
the yeast in milk. In a bowl together the flour, eggs, then pour the milk with the dissolved yeast, sugar, honey, butter, salt and zest grated. Knead the dough until it is smooth and homogeneous, then form a loaf and let stand protected by a towel for 60 minutes.
After the rest period, divide the dough into three equal portions. Roll out each portion and form a rectangle on each distributed 40 grams of dark chocolate chopped coarsely. Roll the portions into three long loaves about 30 cm. The braided loaves to each other forming a braid. Transfer the braid into the mold lined with baking paper, brush them with beaten egg with milk and let it rise in a warm place for 2 hours or until doubled in volume.
Bake in preheated oven at 150 ° C (or as directed by your oven) for about 35-40 minutes. Halfway through cooking, if the cake tends to darken, cover with aluminum foil. When cooked, place it in the oven and cool on a wire rack.
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