If you like sweet bread, especially sweet chocolate bread, this Sweet Russian Chocolate Braid is for you! It is soft and tender and filled with pastry cream.
I was given some beautiful books over Christmas on baking bread, and I just couldn’t wait to dive into them. Months later they were still waiting patiently on my coffee table. That is until I laid eyes of the Sweet Russian Chocolate Braid.
This month’s Bread Bakers is hosted by Shireen at Ruchik Randhap (Delicious Cooking). The theme is Cacao, cocoa or carob in any form. Well, I love chocolate as much as I do bread so this was one month I didn’t want to miss.
I always choose something that I haven’t made before. When I read the recipe and technique of the Sweet Russian Chocolate Braid in “The Best of Fine Cooking, Breads addition”, I wanted to give it a try. It looked gorgeous and made my chocolate loving heart beat a little faster. The dough was difficult to work with. It was very wet and sticky. The recipe said this was normal. So while delicious, mine doesn’t exactly resemble the braid in the book. I’m o.k. with that though because I think it still turned out gorgeous!
Sweet Russian Chocolate Braid – #Breadbakers
Ingredients
Sweet Dough
- 7.6 oz unbleached all-purpose flour 1 1/2 cups plus 3 Tbs. plus more for rolling
- 1 tsp instant yeast
- 3 tbsp water
- 1 small potato peeled, cooked and put through a ricer or sieve (yield 1/4 cup)
- 2 egg yolks large
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 3 tbsp cold unsalted butter
- 1/2 cup mini semi-sweet chocolate chips
Filling
- 1 cup whole milk
- 2 inch piece vanilla bean
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour unbleached is o.k.
- 1/4 tsp salt
- 2 egg yolks large
Finish
- 1 egg beaten to brush dough prior to baking
Instructions
Pastry Cream
- In a medium saucepan, warm the milk over medium heat. Using a sharp knife, slice the vanilla bean vertically. Scrape out the seeds and add the pod and seeds to the milk. Cook until a skin forms. Remove the pan from the heat.
- In a medium bowl, combine the sugar, flour, and salt, then whisk in the egg yolks.
- Remove the pod from the milk mixture. In a thin stream, slowly whisk in the warm milk. Return this mixture back to the saucepan. Cook over medium heat until the mixture is extremely thick and gluey, about 5 minutes.
- Press a piece of plastic wrap down over the surface of the cream to keep a skin from forming. Let cool and then refrigerate until ready to use.
Sweet Dough
- In a small bowl, mix 3 tablespoons of flour with the yeast and then whisk in the water. Set it aside for 10 to 15 minutes or until it begins to get puffy.
- Fit a large capacity food processor with the metal blade. Put in the remaining flour, yeast mixture, potato, egg yolks, vanilla and sour cream.
- Process the ingredients for about 1 minute. Remove the dough from the working bowl and knead it by hand on a clean countertop for 1 minute. Return it to the food processor, running it for another minute and then kneading it on the counter for 30 seconds. Repeat this step until the dough is very smooth about 2 to 3 times.
- Return the dough to the processor. Add the sugar and salt, kneading again in the processor and then on the counter until the sugar is dissolved. The dough will soften considerably and become very sticky.
- Return the dough to the processor and add the butter process until well incorporated and then kneading it for another minute on the counter. The dough will cling to the sides of the processor and feel warm to touch at this point. Kneading on the counter should cool it and help firm it up.
- Transfer the dough to a large bowl that has been lightly oiled. Cover and allow the dough to rise until approximately 3 to 4 times its volume, approximately 3 hours.
- Line a baking sheet with parchment paper or butter it. Roll the dough on a floured surface into a rectangle measuring 13x16 inches and about 1/8 inch thick. Stir the chilled pastry cream and then spread it over the dough in a thin layer. Sprinkle the chocolate chips evenly over the dough. Roll long edge into a cylinder and pinch to seal.
- Put the cylinder on the baking sheet. Using a sharp knife cut the cylinder down the middle lengthwise. Arrange the strips so the filling is facing up and they are lined up side by side. Working from the center, wrap them around each other to form a twist. Cover the dough and let rise until it's large and puffy, and remains indented when lightly pressed with your fingertip, about 45 minutes.
- Preheat oven to 350 degrees F. Brush the dough with a beaten egg. Bake in the center of the oven until golden brown, approximately 35 minutes, turning the pan halfway through baking.
- Cool on a rack for 1 hour before slicing.
Notes
Nutrition
For more delicious bread, check out the recipes for other Bread Baker participants.
Breads with Cocoa, Cacao or Carob in any form
- Chocolate & Cherry Swirl Breads from The Bread She Bakes
- Chocolate Orange Swirl Buns from Mayuri’s Jikoni
- Chocolate and Vanilla Brioche from Kidsandchic
- Chocolate Banana Quick Bread from Basic N Delicious
- Chocolate Buttermilk Quick Bread from Cindy’s Recipes and Writings
- Chocolate Cinnamon Rolls from A Day in the Life on the Farm
- Chocolate Filled Bundt Bread from Food Lust People Love
- Chocolate Hazelnut Banana Bread from Hezzi-D’s Books and Cooks
- Chocolate Monkey Bread from Sara’s Tasty Buds
- Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
- Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
- Chocolate Yeast Bread from Cook’s Hideout
- Croatian Povitica – Chocolate Walnut Swirl Bread from Herbivore Cucina
- Dark Chocolate Cherry Pocket Bread from Karen’s Kitchen Stories
- Double Chocolate Espresso Scones from Wholistic Woman
- Double Chocolate Zucchini Bread from Sizzling Tastebuds
- Egg Free 45 Minutes Chocolate Buns from Gayathri’s Cook Spot
- Eggless Chocolate Babka from I Camp in my Kitchen
- Eggless Triple Chocolate Scones from Spill the Spices
- Four-Chocolate Sour Cream Quickbread from What Smells So Good?
- Leopard Print Bread from Spiceroots
- Pain Au Chocolat (Chocolate filled Croissants) from G’Gina’s Kitchenette
- Petits Pain au Chocolat – Mini Chocolate Croissant from Sneha’s Recipe
- Sourdough Cacao Sweet Bread from The Schizo Chef
- Sweet Russian Chocolate Braid from Hostess At Heart
- Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Here are a couple more of my favorite Bread Bakers posts!
Hungarian Egg Twist Bread
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p style=”text-align: center;”>Cherry Almond Kugelhopf Bread Recipe
Spiced Apple Star Bread Recipe
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IkeepHealthy says
I really like your recipe “RUSSIAN CHOCOLATE BRAID” here. Healpful information for me. PS: Your pictures are looks so nice.
Julie Menghini says
Thank you so much! I appreciate you stopping by and your kind comments.
jane @ littlesugarsnaps says
Oh Julie, i too have yet to actually make something from a cookbook I was desperate to get at Christmas. I keep drooling over the picutres and identifying which ones I want to try first but somehow life creeps up on my best laid plans and another week passes by. This Russian bread sounds very intriguing – potato? In sweet chocolate bread? Just the kind of recipe that is sure to deliver a positive surprise. Your loaf looks super – I’ve yet to attempt a successful bread braid 🙂
Julie Menghini says
Thank you Jane! This bread was a little finicky to work with. The second time around will be much easier. It was a very wet dough so instead of adding more flour, I just handled it the best that I could. It was so pretty and delicious in the end though.
Mireille says
love the shape and the porous texture – what an absolutely GORGEOUS loaf
Julie Menghini says
Thank you so much Mireille! As much as I tried failing this bread, it was resilient enough to actually turn out! Have a wonderful day!
sneha datar says
Gorgeous bread, love the chocolate chips peeping out from the bread.
Julie Menghini says
Thank you Sneha!
sneha datar says
A beautiful bread, love the chocolate chips peeping out from the bread.
Pavani says
That is a beautiful rustic looking braided bread. Love how airy and delicious it looks.
Julie Menghini says
Thank you Pavani! ❤️
Mayuri Patel says
a beautiful braid. Just the right amount of chocolate and a treat. Hoping to try out this bread soon.
Julie Menghini says
Thank you so much Mayuri!
Dini @ The Flavor Bender says
This looks so beautiful Julie!! I wish I had a slice right about now! There’s nothing more beautiful than a perfect slice of bread and this is even better with chocolate! 😀 I absolutely love that braid!
Julie Menghini says
Thank you Dini! This was one of those breads that shouldn’t have even turned out but did. I may try it in the mixer instead of a food processor next time. Have a nice day sweet girl.
Ansh says
I absolutely adore braided breads. Yours looks like a jewel ! stunning!
Julie Menghini says
Thank you Ansh!
CakePants says
Wow, this bread is making my mouth water! It looks so fluffy and soft. And I know what you mean about time going so quickly…sometimes at night when I think back over my day, it’s hard to understand where all the time went!
Julie Menghini says
Thank you! Sometimes I end up with a bigger to do list at the end of the day than when it began!
SweetJ says
This is a beautiful loaf and looks delicious, to boot! I have such a hard time making a bread that doesn’t look like a half-melted doorstop. Nice work!
Julie Menghini says
Oh my Sweet J! I’d sure like to know why your bread isn’t behaving! I’d be glad to help if you have any questions!
Anita Barnett says
I’ve attempted to make this bread..Now I’m at the step to cover the dough and let it rise..How long does it take to rise before baking? It doesn’t seem to be rising
Julie Menghini says
How did your bread turn out Anita? I found that it took up to 4 hours to rise and I’ve updated the recipe to indicate this.
Anita. says
It turned out great. My 12 year old daughter and I was making it together but she quit in me, guess there was too many steps. It did take awhile to prep. I ended up leaving the dough in the refrigerator and baked it the next day but it worked out. I will search for a recipe that has not so many steps for her next time. Thank you for the recipe
Julie Menghini says
Thank you for letting me know Anita. It is a daunting recipe for anyone that doesn’t like waiting for the results which are most people! I think it’s wonderful that you are involving her in the kitchen. Both of my children were and are now very proficient in the kitchen.
Natascha says
So beautiful!!!!
Julie Menghini says
Thank you Natascha!
apsara says
Julie, you are truly a professional bread baker, and this creation of yours is just stunning. Chocolate in a sweet braided breaded? Yes, please! I’m going to smuggle away a few slices before any one notices 🙂
Julie Menghini says
LOL! I would love to share. Someone suggested using this brad in french toast. Wish I still had a few slices to give that a try!
illcookyouwash says
This looks great, Julie! And I love and totally respect the sheer amount of chocolate in this bread :). Happy FF!
Julie Menghini says
If I had to have one vice it would be chocolate. Thank goodness that isn’t the case because I have many lol!
Anna says
This looks wonderful, Julie! What a beautiful and delicious bread!
Julie Menghini says
Thank you Anna! Have a wonderful weekend!
Jhuls says
I have seen bread recipes that use potatoes, but never tried it. This bread looks so beautifully breaided and perfectly baked. Look so professional, too. You should get yourself a bakery, Julie. 😀 Happy FF!
Julie Menghini says
Thanks Jhuls! I even had a comment from someone that puts them in pancakes!
Sarah James @ Tales From The Kitchen Shed says
Wow, what a lovely loaf Julie, it must have been so difficult to braid with the pastry cream and a soft dough. It looks absolutely delicious, so light and airy, a triumph. Pinned for later x
Julie Menghini says
Thank you Sarah! It was a really resilient loaf. As much as I tried screwing it up, it came out anyway!❤️❤️❤️
Karen @ Karen's Kitchen Stories says
Julie, this is pretty ridiculous, in a totally good way. I am in love with this loaf! The photos are amazing too. Wow. just wow!!
Julie Menghini says
Thank you so much Karen! I have love affairs with bread too.
Pam says
Absolutely stunning! I’ve used potato as a ‘secret’ ingredient in baking (and pancakes) and it does add a magical softness. Great photography too.
Julie Menghini says
Thank you so much Pam! I’ve never heard of the potatoes in pancakes!
Kalyani says
this is a very elegant bread I have seen in some time now, Julie 🙂 and love the braids and the chocochips peeking when its cut !! is egg absolutely essential for the filling, planning to bake this but I dont eat eggs 🙂
Julie Menghini says
Thank you! This bread can be made without the filing but there are also eggs in the dough so I don’t think this would be the recipe for you. So pleased you stopped by for a visit!
Wendy, A Day in the Life on the Farm says
I love Fine Cooking and you certainly showed them off well with this gorgeous loaf of bread. Great Job.
Julie Menghini says
Thank you so much Wendy!
Georgina says
Oh Julie, your Chocolate braid has won my heart….can’t take my eyes off it!
Julie Menghini says
Thank you Georgina!
Elaine @ foodbod says
Wow! You know sweets aren’t my thing, but I can wholly appreciate the work in this 🙂
Julie Menghini says
Thank you, Elaine!
Shireen says
Such a beautiful braid studded with chocolate! I can almost taste it! A sure winner with kids…thanks so much for participating in this event!
Julie Menghini says
Thank you Shireen! It was a theme after my own heart!
Cindys Recipes and Writings says
I love the look, Julie! Perfect for a snack or entertaining!
Julie Menghini says
Thank you Cindy! I really loved this theme!
[email protected] says
Your bread turned out marvelously Julie. Great job!
Julie Menghini says
Thank you Jess! I really tried screwing it up but is was more resilient than me (thank goodness!)
Smruti | Herbivore Cucina says
Such a gorgeous bread!! The chocolate chips and the bread look so inviting 🙂 I am in love with this one!
Julie Menghini says
Thank you!
cookingwithauntjuju.com says
Your pictures are great – I love chocolate and I love bread but not together. Looks absolutely delicious though. I think you forgot to include the amount of chocolate chips in your ingredients 🙂
Julie Menghini says
Thank you Judi! Heading back for a correction. Thanks for the heads up!
Shari says
Oh yum, Julie! What a gorgeous bread – really beautiful. With the chocolate in it, I know I would love it! I wish I could try all of the breads you make. Each one is so unique. Interesting that this one has potatoes in it. Does that contribute to the moistness of the bread? I really like the lighting in your pictures. It is perfect to show off your bread!
Julie Menghini says
Thank you, Shari! The potato does add to the moisture, kind of like zucchini or carrots. It’s been cloudy here for months. If the sun ever comes out again, I wont know how to take a picture!
Shari Kelley says
Your pictures have a moodiness to them that I just love!
Julie Menghini says
Thank you, Shari. I’m really drawn to that style. It’s probably because it’s still chilly here 🙂
simplyvegetarian777 says
Your breads always leave me mesmerized. That is one gorgeous bread Julie! ❤️
Julie Menghini says
Thank you Sonal! You always make my day and I hope yours is great!
Karen (Back Road Journal) says
That really is a pretty braided sweetbread. My mother often gave us a sweetbread for breakfast but nothing this pretty.
Julie Menghini says
Awe Karen thank you so much! As much as I tried to screw it up, it just turned out anyway. 🙂 Thanks for stopping by!
Linda says
What a beautiful chocolate slice of hearty goodness Julie! And you would never know you had trouble braiding it! Looks so yummy!
Julie Menghini says
Thank you Linda! It was a very forgiving bread, thank goodness!
Loretta says
Oh Julie, my chocolate loving heart is beating like a drum……how absolutely gorgeous this turned out! I think the braid looks just amazing, but like Mimi says, I’m sure it was tough to braid if the dough was hard to work with. Another amazing challenge that you’ve attempted and overcome. Brilliant!! The photos are stunning too, the close up is a true tease! 🙂
Julie Menghini says
Thank you Loretta! They really warned about using flour and just wanted you to use the coolness of the counter to firm it up. I think I’d try a bit more flour. Your glasses look great as you do Loretta! Are you getting used to them yet? Enjoy your day. It’s pretending to be spring here and that’s fine with me!
Loretta says
Wierd Julie, I never seem to get notifications on WP anymore that you’ve responded to my message. I wonder why? I’ve had the glasses for about a month now, the transition ones…..they turn real dark outside, so you don’t have to switch to sunglasses, but my beef is that when you get indoors, it appears dark for sometime and then transition to regular glasses; I didn’t think it would take that long to switch. I like the idea of just one pair of glasses, but it will take getting used to. Our weather was just amazing today, 75deg and tomorrow a predicted high of 79. I start my volunteer work in the garden outdoors tomorrow, can’t wait! I hope spring stays around for you.
Julie Menghini says
I wonder what the deal is on WP? I know WP have made some changes but I hope they don’t cut me off. I see comments made on my own posts but have to go into a separate area to see comments that are responded to on other blogs such as your own. How exciting that you get to go to the gardens tomorrow! We are in the 50’s now and have even had a day last week in the 70’s. We might get a little rain. That would green things up. My eye doctor talked me out of transition lenses because of the driving factor. It’s a pain switching out sunglasses though. Oh well, at least I can see?
chef mimi says
I can only imagine how difficult it would be to braid wet dough! But it still came out looking beautiful and fabulous!!!
Julie Menghini says
Thank you so much! I did have my doubts, but very happy with the results.
Renee says
Oh yes! Your bread turned out marvelously.It looks airy and all those chocolate chips is simply divine!
Julie Menghini says
Thank you so much Renee! It’s going to be a great day for bread!