How to make chocolate Easter bread
Making the egg bread dough
What is the windowpane test?
- Cut off a small ball of dough and flatten between your fingers.
- Gently pull and spread the dough apart.
- If kneaded enough, the dough will easily pull into a thin, translucent “windowpane” without tearing or breaking.
Why you should use bread flour
What to do with cracking or sticky dough
Cool dough is easier to work with
If you find that the dough is too soft an difficult to work with at room temperature, pop it in the fridge for 30 minutes to firm up.
How to store the cooked chocolate bread
Choc Hazelnut Egg Bread recipe
Get the recipe that you can collect in your myfoodbook cookbooks: Choc Hazelnut Egg Bread
EGG BREAD DOUGH
4 cups (600g) bread flour
2 tsp (7g) active dry yeast
2 tbsp caster sugar
1 tsp salt
60g cold butter, diced
½ cup (125ml) cold milk
½ cup (125ml) cold water
2 eggs, lightly beaten, 1 egg for glazing
CHOC HAZELNUT FILLING
½ cup (165g) chocolate hazelnut spread
⅓ cup (45g) toasted hazelnuts, coarsely chopped
EGG BREAD DOUGH
- Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
- Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
- Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
- Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
- Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
CHOC HAZELNUT EGG BREAD BRAID
- Punch down dough and roll out to form a 30cm x 30cm square. Spread chocolate hazelnut spread onto dough leaving a 1cm border on all sides. Sprinkle over chopped hazelnuts
- Roll dough to form a log. Place onto a lined baking tray. With a sharp knife cut down the centre lengthwise, so that the two halves of dough are not completely separated but remain attached at one end
- Braid the two strands without tightening and try to keep the dough with the choc hazelnut facing up. Cover with cling film and place in warm place for 30 minutes
- Preheat oven to 200°C/180°C (fan-forced). Glaze braid with remaining beaten egg and bake 25-30 minutes until golden brown. Check at 15 minutes and if browning too fast, cover with foil. Cool on tray and serve warm or at room temperature