Chocolate Hazelnut Heart Braid
Chocolate Hazelnut Heart Braid

Chocolate Hazelnut Heart Braid

This gorgeous dessert bread looks fancy, but it only takes a few hours and some simple plaiting skills to create this mountain of deliciousness, baked in your Krustic Dutch Oven.

Baked delights Round
PREP TIME1 Hour
COOK TIME20 Minutes
SERVES8-10
TOTAL TIME1 Hour, 20 Minutes

INGREDIENTS:

  • 3 cups flour (all-purpose or bread flour)
  • 2.5 teaspoons yeast
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 cup chocolate drops, divided
  • ½ cup chocolate hazelnut spread
  • ¾ cup milk
  • ¼ cup butter or margarine

METHOD:

  1. In a large mixing bowl, combine the flour, yeast, sugar, and salt with a dough whisk. Combine the milk and butter in a small bowl and microwave until the butter is melted and the milk is warm (but not hot) to the touch.
  2. Mix the warm milk mixture into the flour mixture and stir to combine. Form into a rough ball and place it into the bowl, covered with a towel, and set in a warm place for 45 minutes.
  3. When the dough is soft and puffy, divide it into 3 equal pieces. Take one of the dough pieces and shape it into a rectangle approx. 30cm by 8cm. Scatter chocolate drops along the center, then pinch the long edges together and roll into a rope.
  4. Repeat with the second piece of dough, but this time spread the rectangle with hazelnut spread before rolling.
  5. Roll the third piece of dough into a long thin rope the same length as the others.
  6. Stretch each rope until approx. 16 inches long, then cut each in half.
  7. Take three of the dough ropes (one plain, one chocolate drop and one hazelnut) and braid together as shown in the video. Repeat with the remaining three ropes. Don't worry too much about neatness as they puff up during the rise, so you can reshape before baking.
  8. Take the two lengths of braided dough and place side by side. Connect two ends together, then form the upper parts into a heart shape. Place onto the Krustic Silicone Transfer Mat and leave to rest a further 40 minutes.
  9. Preheat your Krustic Dutch oven in oven at 450°F for 30 minutes.
  10. Add the heart braid into the Dutch oven and fold in the ends of the silicone transfer mat. Replace lid and bake, covered for 12 minutes. Remove lid and bake a further 8-10 minutes until golden and soft.
  11. Leave to cool, then drizzle with melted chocolate and extra chopped strawberry pieces.
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GALLERY:

NOTES:

  • This recipe can be made with either commercial yeast or active sourdough starter, depending on how quick you want to bake it.
  • If using starter, the rise time of the dough will be up to 8 hours.
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