Maple Chocolate Braided Bread with Almonds

Pillow-y soft, chocolaty and offering a bit of a crunch this braided bread not only looks great, but also tastes delicious. Use it for french toast or a baked bread pudding, too.
Maple Chocolate Braided Bread with Almonds
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Maple Chocolate Braided Bread with Almonds
March 03, 2020
Preparation Time 15-20 minutes (plus proofing time)
Cooking Time 45-50 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

100ml milk
1 tsp instant yeast
2 large eggs
500g cake flour
50g butter, softened
50g spinneysFOOD Extra Fine Caster Sugar
1 tbsp spinneysFOOD Maple Syrup, plus extra for drizzling
Pinch of spinneysFOOD Salt
Zest of 1 orange and 1 lemon, finely grated
2 egg yolks
100g dark chocolate, melted, plus extra for drizzling
50g flaked almonds, toasted (set aside some for decorating)

METHOD

  • 1

    Place the milk and yeast in the bowl of a mixer and stir to dissolve. Add the eggs, flour, butter, sugar, maple syrup, salt and zest. Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with cling film and allow to rest for 15 minutes. Mix in the egg yolks then cover again and allow to rise in a warm place until puffy and doubled in size. Knock the air out of the dough by kneading it gently then roll out on a lightly floured surface to form a large rectangle about 1cm thick.

  • 2

    Spread the melted chocolate over the dough and sprinkle with the flaked almonds.

  • 3

    Roll the dough up into a long sausage then use a sharp knife to cut it down the middle to reveal the layers. Twist the pieces around each other and join the ends together.

  • 4

    Place on a floured baking tray and cover with greased cling film.

  • 5

    Proof in a warm place until doubled in size and puffy.

  • 6

    Preheat the oven to 180°C, gas mark 4, and bake the bread for 40-50 minutes or until golden brown – if you tap the bottom of the bread it should sound hollow.

  • 7

    Allow to cool, then brush with the extra maple syrup, and drizzle with chocolate and flaked almonds.

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