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 Delights Round
PREP TIME1 Hour
COOK TIME20 Minutes
SERVES8-10
TOTAL1 Hours, 20 Minutes

INGREDIENTS:

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

METHOD:

  1. In a large mixing bowl, combine flour, yeast, sugar and salt with a dough whisk. Combine milk and butter in a small bowl nad microwave unti butter is melted and milk is warm (but not hot) to the touch.
  2. Mix warm milk into flour mixture and stir to combine. Form into a rough ball and place 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 into 3 equal pieces. Take one if the dough pieces and shape using your fingers into a rectangle approx 30cm by 8cm. Scatter chocolate chips along the centre 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 if 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 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 length of braided dough and place side by side. Connect two ends together then form the upper pearts into a heart shape. Place onto the Krustic baking mat and leave to rest a further 40 minutes.
  9. Preheat Krustic in oven at 450F for 30 minutes.
  10. Add the heart braid into the krustic and fold inthe ends of the silicon mat. Replace lid and bake, covered for 12 minutes. Remove lid and bake a further 8-10minutes until golden and soft.
  11. Leave to cool then drizzle with melted chocolate and extra chopped strawberry pieces.

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.