Braided chocolate heart with hazelnut glaze. On holidays, Sunday mornings, or whenever we want to enjoy a slow and delicious breakfast, something special is needed, and this braid is just that. Simple to prepare, I always follow this policy to encourage those who have little time and familiarity with the kitchen to be able to prepare good and sure results recipes. I also work, and I have to manage my time in the best way, and like so many people, I have to divide myself between a thousand things to do, so I understand well those who don’t have time. This braid is beautiful and good. So do your shopping and start kneading. You will be satisfied with your commitment, and even if it is not perfect, something that also happens to me, I start kneading again to find the right compromise for my personal taste. A challenge with myself that helps me find a thousand solutions and new notions.
To make this braid, you need the same basic ingredients as all sweets.
Flour, sugar, a little, butter, eggs… In short, a new alchemy of these miraculous ingredients.
With the same ingredients, you can also try the recommended recipes below
- Difficulty: Easy
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 10 Minutes
- Portions: 1 braid or 10 small ones
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 7 oz sugar
- 2 eggs
- 5 oz butter
- 2/3 cup milk
- 5 oz dark chocolate (Chopped. The weight is indicative, adjust according to your preferences.)
- 0.4 oz compressed fresh yeast
- 1 orange zest (Or vanilla bean)
- 1 tsp salt
- 7 oz sugar (For the glaze)
- 7 oz toasted hazelnuts (Grated or flour. For the glaze)
- 2 cornstarch (For the glaze.)
- 3 egg whites (Room temperature)
Useful Tools
Of course, with a stand mixer, it’s faster, but you can knead by hand without problems.
- Stand Mixers
- Dough Scrapers
- Parchment Paper
Steps
If you use the stand mixer, put all the ingredients except 2/3 of the butter in the bowl. The flour, yeast dissolved in warm milk, very cold butter, eggs, and orange zest, or if you prefer, vanilla, work with the hook until you get a well-bonded dough; without rushing, at least ten minutes.
Then add the remaining butter in two parts. Knead until well incorporated.
You will get a soft and elastic mixture. If you knead by hand, follow the same procedure, it will take a few more minutes, but the result will still be excellent
Transfer to a different bowl if you prefer and let rest for at least 1 hour. Covered with a kitchen towel
Take back your dough and without using the rolling pin, create a rectangle, divide into three strips, and distribute the dark chocolate.
Close to form loaves.
In the photo the twist I used. I twisted the loaves and
then rolled them on themselves. If you prefer, create a classic braid and close it into a ring.
You can also cut 3 pieces creating spiral buns. In any case, cover with a towel after placing it on a baking sheet covered with parchment paper or a mat and let rise until doubled.
Meanwhile, prepare the glaze and spread it on the ring before baking in a preheated oven at 340°F for about 40 minutes.
Let it at least warm before tasting this simple masterpiece of goodness.
