Chocolate braided crown

Name: Chocolate braided crown - Dariana I.
Ingredients: For the dough:; 450 g all; purpose flour; 1 packet of dry yeast; 1 pinch of salt; 100 g sugar; 2 egg yolks + 1 whole egg; 50 g soft butter; 3 tablespoons oil; 150 ml milk; 1 packet of vanilla sugar; grated zest of one lemon For the chocolate cream:; 50 g soft butter; 4 tablespoons powdered sugar; 2; 3 tablespoons cocoa; rum essence; 2 egg whites; 3; 4 tablespoons cornstarch

Dessert - Chocolate braided crown by Dariana I. - Recipia

The braided chocolate crown is the kind of sweet bread I prepare especially when I’m not tempted by classic recipes. I’ve made it a few times, especially during holiday seasons. The recipe is quite simple and doesn’t involve complicated techniques, and the result is a combination of fluffy texture and chocolate filling with a hint of rum. Sometimes I also add walnuts to the cream, depending on my mood and what I have at home. Quick Info Total time: about 2 hours 30 minutes Preparation time: about 30 minutes Baking time: 45 minutes Servings: one large crown (8-10 slices) Difficulty: medium Recipe type: braided sweet bread, suitable for holidays (Christmas, Easter) or whenever you want something homemade Ingredients For the dough: - 450 g all-purpose flour - 1 packet of dry yeast (about 7 g) - a pinch of salt - 100 g granulated sugar - 2 egg yolks + 1 whole egg - 50 g soft butter - 3 tablespoons oil - 150 ml milk - 1 packet of vanilla sugar - grated zest of one lemon For the chocolate cream: - 50 g soft butter - 4 tablespoons powdered sugar - 2-3 tablespoons cocoa powder (to taste) - rum essence, to taste - 2 egg whites (uncooked) - 3-4 tablespoons cornstarch (optional) 2-3 tablespoons ground walnuts for added texture For finishing: - 1 egg yolk, for brushing - granulated sugar, for sprinkling Preparation steps: 1. In a large bowl, mix the flour, granulated sugar, dry yeast, salt, and vanilla sugar. 2. In another bowl, warm the milk (just lukewarm), then add the soft butter and the 3 tablespoons of oil. Mix well until combined. 3. Make a well in the flour. Crack the whole egg and add the two yolks over the dry ingredients. 4. Gradually pour in the milk, butter, and oil mixture. Start kneading until you get a soft, elastic dough that doesn’t stick to your hands. If it feels too stiff, add a few drops of milk. 5. Cover the bowl with a clean towel and let the dough rise in a draft-free place for about 1 hour, until it doubles in size. 6. In the meantime, prepare the cream: beat the soft butter with the powdered sugar, then incorporate the cocoa powder and a few drops of rum essence. Add the uncooked egg whites and cornstarch. Mix until you get a thick cream that doesn’t run. 7. When the dough has risen, turn it out onto a floured surface and divide it into three equal parts. 8. Roll each piece into a rectangular sheet, not too thin. 9. Spread each sheet with the chocolate cream (you can sprinkle ground walnuts on one of the sheets if you like). 10. Roll each sheet tightly lengthwise to form three logs. 11. Braid the three logs together. It doesn’t have to be a perfect braid; it’s important to twist them evenly. 12. Shape the braid into a crown and place it in a buttered and floured bundt pan. 13. Cover the pan and let the crown rise for another 30-40 minutes. 14. Brush with egg yolk and sprinkle granulated sugar on top. 15. Bake in the oven at low heat (about 160-170°C, if using a temperature-controlled oven) for 45 minutes, until it turns golden and passes the toothpick test. 16. Let it cool for 10-15 minutes, then carefully remove the crown from the pan. Why I make this recipe often It’s quite quick to prepare for a sweet bread and doesn’t require long kneading. I love that it stays soft for a few days, and the filling doesn’t run and doesn’t dry out the dough. It works well for both holidays and as a weekend dessert. Tips and variations Tips - Don’t put too much cream, so it doesn’t overflow while baking. - If you want an extra flavor, you can add orange zest to the dough. - Use a preheated oven and don’t open the door in the first 30 minutes. - Cornstarch helps the cream stay together and not run. Substitutions - Butter can be replaced with margarine, but the final texture won’t be as fine. - If you don’t have dry yeast, you can use fresh yeast (about 20 g), dissolved in a little warm milk. - For a more intense chocolate flavor, add an extra tablespoon of cocoa to the cream. Variations - You can add ground nuts, raisins, hazelnuts, or chocolate chunks to the filling. - If you don’t want a crown shape, you can bake it in a regular loaf pan. Serving ideas - Slice the crown only after it has completely cooled to avoid breaking. - It’s good both plain and with a glass of milk or coffee. Frequently asked questions 1. What do I do if the dough is too sticky? Add 1-2 tablespoons of extra flour, but don’t overdo it – it should be soft, not tough. 2. How do I know when it’s done baking? Insert a toothpick into the thickest part. If it comes out clean, it’s baked. 3. Can I prepare the chocolate cream in advance? Yes, it can be made a few hours ahead, but keep it in the fridge and mix before using. 4. Can I use another pan if I don’t have a bundt pan? Yes, it can be baked in a round pan or even a larger loaf pan. 5. Can it be frozen? I don’t recommend it. The dough with egg and cornstarch filling doesn’t freeze well. Nutritional values Approximately, per slice out of 10: - Calories: 270-320 kcal - Protein: 6-7 g - Carbohydrates: 40-45 g - Fats: 9-11 g Values depend on the amount of filling and add-ins. It’s an occasional dessert, not very diet-friendly. Storage and reheating The crown keeps well at room temperature, wrapped in paper and then in a bag, for 2-3 days. It’s good on the second or third day, especially if not kept in the fridge. I don’t recommend reheating in the oven, as it may dry out. It can be sliced and lightly fried in a pan if you want to vary.

Chocolate braided crown

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