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Sweet Russian Chocolate Braid Bread Recipe – #Breadbakers

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 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

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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: 4.9% | Vitamin C: 2.5% | Calcium: 5.1% | Iron: 13.1%
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

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Comments

  2. jane @ littlesugarsnaps says

    May 19, 2016 at 10:16 am

    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

      May 19, 2016 at 10:18 am

      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

      March 13, 2016 at 10:26 pm

      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

    March 12, 2016 at 8:37 pm

    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

    March 12, 2016 at 1:25 pm

    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

      • Anita Barnett says

        March 8, 2018 at 2:14 pm

        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

          • Anita. says

            March 12, 2018 at 9:21 am

            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

            March 13, 2018 at 7:13 am

            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

    March 11, 2016 at 10:53 pm

    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

  16. Jhuls says

    March 11, 2016 at 11:41 am

    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

  19. Pam says

    March 10, 2016 at 4:25 pm

    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

    March 9, 2016 at 11:09 pm

    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

      March 9, 2016 at 11:39 pm

      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

  24. Shireen says

    March 9, 2016 at 7:26 am

    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

  29. Shari says

    March 8, 2016 at 11:13 am

    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

  32. Linda says

    March 8, 2016 at 8:25 am

    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

    March 8, 2016 at 7:47 am

    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

      March 8, 2016 at 8:00 am

      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

        March 8, 2016 at 8:38 pm

        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

          March 8, 2016 at 11:21 pm

          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

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