Chocolate Almond Braided Bread

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 335, total fat 18 G., saturated fats 10 G., proteins 6 G., carbohydrates 40 G., fiber 3 G., cholesterol 83 mg, sodium 156 mg, sugar 15 G.

Mexican chocolate is distinguished by warm notes of cayenne pepper and cinnamon. This dessert almond braided bread embodies that flavor. Make the yeast dough the night before and refrigerate it for baking the next day. Your chocolate bread will be especially soft and flavorful. The perfect treat for the winter holidays!

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:

Bread

6 tablespoons unsalted butter at room temperature
1/3 cup thinly sliced blanched almonds
1/3 cup sugar
0.5 cups unsweetened cocoa powder
2 large egg yolks
1.5 tsp ground cinnamon
1 teaspoon of premium flour + extra for working with the dough
A large pinch of cayenne pepper
1 batch of basic sweet bun dough without nutmeg

Topping

1/4 cup sugar
0.5 tsp ground cinnamon
4 tbsp unsalted butter, melted

Basic dough for sweet buns

0.5 cups whole milk
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled slightly, plus extra for greasing
1 large egg yolk
1.5 tsp vanilla extract
2 and 3/4 cups of premium flour, plus extra for working with the dough
3/4 tsp salt
0.5 tsp freshly grated nutmeg (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, milk, eggs, cinnamon, ground cayenne pepper, almond

Cooking the dish according to the recipe:

Bread:

Line a baking sheet with parchment paper. Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour, and cayenne pepper in a food processor and pulse until smooth.
On a floured surface, roll out the dough into a 25 x 45 cm rectangle. Spread the chocolate filling over the dough, leaving a 2.5 cm border along one long edge. Brush the exposed dough with water. Roll the dough along the long edge into a tight log, rolling it toward the clean edge; pinch the seam to seal the filling inside. Place the dough seam-side down on a baking sheet; refrigerate for 30 minutes to set.

Remove the parchment from the baking sheet and cut the roll in half lengthwise with a chef's knife.

Slide the parchment back onto the baking sheet and pinch the two pieces together at one end, cut sides facing in.

Roll the two halves together, crossing one over the other several times. Pinch the ends, then gently tuck both pinched ends under the loaf. Cover the loaf loosely with plastic wrap and let it rise in a warm place for 30 minutes.

Preheat oven to 350°F (175°C). Remove the plastic wrap and bake the bread, rotating the pan halfway through, until golden brown (a thermometer inserted into the center of the bread should read 165-175°F (76-79°C)), 30-35 minutes.
Prepare the topping:

Mix sugar and cinnamon in a bowl. Brush the warm bread with melted butter and sprinkle with a little cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar.
Basic dough for sweet buns

Yield: 800 g of dough

Combine 0.5 cups of water and milk in a saucepan and heat over low heat to 37°C-43°C. Remove from heat and sprinkle with yeast, then sprinkle with a pinch of sugar. Set aside, without stirring, until foam appears, about 5 minutes.

Stir the melted butter, egg yolk, and vanilla extract into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon until a thick, slightly sticky dough forms. Turn the dough out onto a floured surface and knead until soft and elastic, about 6 minutes. Form into a ball.

Grease a large bowl with butter. Place the dough in the bowl, lightly brushing it with butter. Cover with plastic wrap and let it rise at room temperature until doubled in size, about 1 hour and 15 minutes.

Remove the dough from the bowl and punch it down slightly to release excess air; form it into a ball again and return it to the bowl. Lightly grease a large piece of plastic wrap with butter and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.