HANOS horeca groothandel
Foodxperience

Chocolate twist bread

Experience the holidays through the eyes of Pauline Weuring, known for her book 'Lekker makkelijk'.
In this book you will find these and even more recipes, such as strudel with beets.

Ingredients

100gButter
1packet of yeast (7 grams)
200mlWhole milk
chocolate butter
100gDark chocolate (66–70%)
55gUnsalted butter
1Egg yolk
50gPistachios
35gHazelnuts
385gFlour
half a teaspoon of salt
60ggranulated sugar

Preparation

  1. Pour the milk into a small saucepan and add the butter. Gently bring to a boil until the butter has melted. Let the milk cool to room temperature, then add one tablespoon of sugar and stir the yeast into the milk. Let it stand for 10 minutes so the yeast can develop properly.
  2. Mix the flour, sugar, and salt in a mixing bowl. Slowly pour in the milk mixture and knead for 7-10 minutes until you have an elastic dough. Form a ball and place it in a greased mixing bowl. Cover the bowl with a piece of plastic wrap and let the dough rise for 45 minutes until it has doubled in volume.
  3. Meanwhile, make the chocolate butter. Melt the chocolate together with the butter au bain marie. Remove the bowl from the pan and let it come to room temperature, then place it in the refrigerator to let the butter solidify.
  4. Preheat the oven to 180 ÀöC.
  5. Knead the dough again and roll it out into a rectangle about the size of an A4 sheet and 0.5cm thick. Place the dough in front of you with the wide side at the bottom. Spread the chocolate butter all over the dough. Finely chop the pistachios and hazelnuts and sprinkle them over the butter.
  6. Roll up the dough from the long side, trying to do this as tightly as possible. Pinch the dough closed at the top and bottom, then cut it in half, stopping 2cm from the top (so the dough stays connected). Now twist the strands around each other each time, so you get a kind of braid. Place the bread on a baking tray lined with baking paper.
  7. Mix the egg yolk with 2 tablespoons of milk and brush the bread with it. Bake the chocolate twist bread for 30 minutes until beautifully golden brown and crispy.