Hostess At Heart

Sharing life one recipe at a time

Sweet Russian Chocolate Braid Bread Recipe – #Breadbakers

Updated: By 85 Comments

As an Amazon Associate I earn from qualifying purchases.

Jump to RecipePrint Recipe

 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.

If you like sweet bread, especially sweet chocolate bread, this Sweet Russian Chocolate Braid is for you | HostessAtHeart.comI 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.

If you like sweet bread, especially sweet chocolate bread, this Sweet Russian Chocolate Braid is for you | HostessAtHeart.comThis 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.

If you like sweet bread, especially sweet chocolate bread, this Sweet Russian Chocolate Braid is for you | HostessAtHeart.comI 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!

If you like sweet bread, especially sweet chocolate bread, this Sweet Russian Chocolate Braid is for you | HostessAtHeart.com

Print
5 from 4 votes

Sweet Russian Chocolate Braid – #Breadbakers

If you like sweet bread, especially sweet bread with chocolate, this Sweet Russian Chocolate Braid is for you.
Prep Time 3 hrs 30 mins
Cook Time 35 mins
Total Time 4 hrs 5 mins
Servings 12 servings
Author Hostess At Heart

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

Recipe originated in Fine Cooking Breads Winter 2015 edition.

Nutrition

Calories: 248kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 164mg | Potassium: 195mg | Fiber: 1g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 2.1mg | Calcium: 51mg | Iron: 2.4mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

For more delicious bread, check out the recipes for other Bread Baker participants.

Breads with Cocoa, Cacao or Carob in any form

BreadBakers

#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

Hungarian Egg Twist | Hostess At Heart

<

p style=”text-align: center;”>Cherry Almond Kugelhopf Bread Recipe

Festive Cherry Almond Kugelhopf Bread is soft and tender. It has a cherry aroma and while not sweet, the baked cherries give it a nice pop of sweet tartness. | HostessAtHeart.com

Spiced Apple Star Bread Recipe

Spiced Apple Star Bread is so good you can eat it with a meal or as a dessert. It's a sweetened buttery, bread that's tender and warm from the fall spices. This bread looks hard to make, but it's easier than you think. | HostessAtHeart.com

Pin it now!


Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Subscribe to Hostess At Heart’s Email Updates

Comments

  1. IkeepHealthy says

    I really like your recipe “RUSSIAN CHOCOLATE BRAID” here. Healpful information for me. PS: Your pictures are looks so nice.

    Reply

  2. 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 🙂

    Reply

    • 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.

      Reply

    • 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!

      Reply

  8. 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!

    Reply

    • 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.

      Reply

  10. 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!

    Reply

  11. 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!

    Reply

    • 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!

      Reply

      • 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

        Reply

        • 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.

          Reply

          • 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.

  13. 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 🙂

    Reply

    • 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!

      Reply

  14. illcookyouwash says

    This looks great, Julie! And I love and totally respect the sheer amount of chocolate in this bread :). Happy FF!

    Reply

    • 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!

      Reply

  16. 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!

    Reply

  17. 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

    Reply

    • Julie Menghini says

      Thank you Sarah! It was a really resilient loaf. As much as I tried screwing it up, it came out anyway!❤️❤️❤️

      Reply

  18. 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!!

    Reply

  19. 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.

    Reply

  20. 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 🙂

    Reply

    • 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!

      Reply

  21. 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.

    Reply

  24. 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!

    Reply

    • Julie Menghini says

      Thank you Jess! I really tried screwing it up but is was more resilient than me (thank goodness!)

      Reply

  27. Smruti | Herbivore Cucina says

    Such a gorgeous bread!! The chocolate chips and the bread look so inviting 🙂 I am in love with this one!

    Reply

  28. 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 🙂

    Reply

  29. 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!

    Reply

    • 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!

      Reply

  31. 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.

    Reply

    • 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!

      Reply

  32. Linda says

    What a beautiful chocolate slice of hearty goodness Julie! And you would never know you had trouble braiding it! Looks so yummy!

    Reply

  33. 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! 🙂

    Reply

    • 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!

      Reply

      • 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.

        Reply

        • 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?

          Reply

  34. 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!!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Let’s stay in touch!

Affiliate Link Disclosure:

Some of the links you will see on Hostess At Heart are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase. See the full Disclaimer Policy.