Chrysanthemum Tear-Away Chocolate Bread

Votes: 1

How to Make Chrysanthemum Chocolate Pull-Apart Bread

Time: 3 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 557, total fat 24 G., saturated fats 10 G., proteins 12 G., carbohydrates 77 G., fiber 4 G., cholesterol 154 mg, sodium 334 mg, sugar 23 G.

Serve this warm, chocolate-filled bread on the table during Sunday brunch for everyone to tear off a piece and enjoy. To cut out the chrysanthemum petals, you'll need a round cookie cutter with a diameter of 8.5 cm. There's no set number of cutters; make as many as your cookie cutter will fit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 packet (2 and 1/4 tsp) active dry yeast
1/4 cup + 1 tsp honey or agave syrup
2 large eggs + 3 large egg yolks
3 tablespoons extra-virgin olive oil, plus more for greasing the bowl
2 teaspoons coarse salt
4-4.5 cups of premium flour + extra for working with the dough
Special equipment: round cookie cutter with a diameter of 8.5 cm.

Filling

170 g finely chopped semi-sweet chocolate
4 tbsp unsalted butter, room temperature, plus extra for greasing the pan
1/4 cup finely chopped pecans
2 tablespoons of sugar
0.5 tsp ground cinnamon
1/4 teaspoon coarse salt
1 large egg, lightly beaten

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, eggs, honey, Agave nectar, semi-sweet chocolate, pecans, cinnamon

Cooking the dish according to the recipe:

Dough:

Combine the yeast and 1 teaspoon honey with 1 cup warm water (38-40°C). Let stand until bubbly, about 5 minutes. Using a mixer fitted with the paddle attachment, combine the eggs and yolks, olive oil, salt, the remaining 1/4 cup honey, and the yeast mixture. Mix on low speed until smooth. Add 4 cups of flour, mixing on low speed, 1 cup at a time, until a smooth, moist dough forms. Switch to the dough hook and mix on medium speed, adding up to 1/2 cup of flour at a time, until a slightly sticky dough clings to the hook, 4-5 minutes more.
Form the dough into a ball, place it in a large bowl, and lightly brush with olive oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.

Filling:

Meanwhile, in a medium bowl, combine the chocolate, butter, pecans, sugar, cinnamon, and salt until a thick paste forms.

Grease a 25cm round baking pan with butter and set aside. Once the dough has risen, punch it down and roll it out on a well-floured work surface with a lightly floured rolling pin into a 60x40cm rectangle (about 0.5cm thick). Using an 8.5cm round cutter, cut out as many circles as possible from the dough.

Fill each circle to the edge with about 1 tablespoon of filling and fold in half, then in half again to make a quarter circle.

Pinch the end of the dough so the rounded edge opens slightly. Arrange the pieces, pinched side down, in a circle along the sides of the pan, leaving a little space between the pieces and the chocolate filling, which is visible on top.

See how the "petals" are starting to form?

Place 2 more circles inside the first circle in the pan, ending with one piece in the center.

Finally, fill the center with the last pieces of dough. Don't worry about fitting a specific number of pieces—the pan should be fairly simple and only accommodate what will fit in the pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.

Preheat oven to 375°F (190°C). Brush the risen dough with beaten egg and bake until golden brown and the center of the bread reaches 180°F (82°C) on a digital thermometer (not touching the pan), 30-35 minutes. Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and serve warm.