Cardamom & Chocolate Braid
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Cook time: 
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Serves: 1 Loaf
 
Ingredients
  • 120ml whole milk
  • 1 large egg and 1 large egg yolk, divided
  • 270g, white bread flour plus 2 tbsps if necessary and more for dusting
  • 50g granulated sugar
  • 1½ tsps active dry yeast
  • 1 tsp freshly ground cardamom
  • ½ tsp salt
  • 50g unsalted butter, at room temperature, cut into ½-inch cubes, divided, plus more for greasing
  • 60g dark choc (about 70%), very finely chopped
Instructions
  1. Warm the milk to about 40°C, stir through the sugar and yeast.
  2. In the bowl of a stand mixer (or just a large bowl) combine the flour, cardamom and salt. Add the milk and mix until it forms a dough. If using the mixer, attach the dough hook and set it to low for about 4-5 minutes, if doing it by hand, turn out onto a lightly floured surface. Knead for about 6-7 minutes.
  3. Add in the butter 10 grams at a time, each time kneading until completely incorporated, this could take a few minutes each time.
  4. Once completely incorporated knead for a further 4 minutes (7 by hand) until you've got a soft and elastic dough. If you need to add a little more flour to stop it from being too wet, this is when to do it.
  5. Form the dough into a ball. Lightly grease a large bowl and transfer the ball of dough, seam side down, cover with cling film and leave in a warm place for 30-60mins until it has doubled in size.
  6. Once it has, knock the dough back to remove the air, form it back into a ball and allow it to rise for a further 30-60 minutes, until it's doubled again.
  7. Turn out onto a lightly floured surface and roll out into a rectangle that's about 33x25cm.
  8. Spread the butter over the top and scatter the chopped chocolate over it.
  9. Starting with one of the short ends, roll into a tight log, pinching the ends to seal.
  10. Using a sharp knife, cut the log in half, lengthways.
  11. With the cup side facing up, pinch together two of the ends and braid the logs tightly, pinching the other end.
  12. Transfer to a greased loaf tin, cut sides up, cover with more cling film and leave for about 30 minutes, until it's touching the edges of the tin.
  13. In the meantime, preheat the oven to 190°C (170°C fan assisted).
  14. Whisk the remaining egg yolk with 2 tbsps of water and brush over the top of the loaf. Place in the center of the preheated oven and bake for 25-28 minutes, until golden brown and a thermometer inserted into the middle reads 88°C.
  15. Allow to cool on a rack for 20 minutes in the tin before turning out and allowing to cool completely on the rack.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cardamom-chocolate-braid/