Chocolate Cinnamon Bakallah Bread
Chocolate Cinnamon Bakallah Bread
Course: Recipes, DessertThis is a really delicious enriched bread plaited with chocolate and cinnamon.
INGREDIENTS
1/2 cup whole milk
35g active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
1/2 unsalted, melted butter, cooled
1/3 granulated sugar
1 teaspoon salt
3 cups all-purpose flour, plus more
- Filling and AssemblyÂ
170g dark chocolate
1/3 cup light brown sugar
1.5 teaspoons ground cinnamon
flour for surface
1/4 cup unsalted butter at room temperature
1 large egg yolk
granulated sugar for sprinkling
Directions
- Dough
- Heat milk in a small saucepan until warm.
Transfer to a large bowl and whisk in yeast; let sit until foamy, 5 – 10 minutes. - Whisk in egg yolks, vanilla, and 1/2 cup melted butter.
Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5 – 10 minutes. - Transfer to a large buttered bowl. Cover and let sit in a warm place until doubled in size, around 1.5 – 2.5 hours.
- Filling and Assembly
- Mix chocolate, brown sugar and cinnamon in a small bowl.
- Turn out dough onto a lightly floured surface; divide into three portions.
Shape each into a 12″ long rope.
Roll out each rope to a 12×6″ rectangle about 1/8″ thick.
Brush with butter and top with chocolate mixture, pressing gently.
Roll up to form a log, pinch seam to seal. - Place logs, seam side down on a lined baking sheet.
Pinch them together at one end and then gently braid them as best you can.
Pinch the ends together and then cover with a cloth and allow to rest for another 1 – 2 hours, until it’s about 1.5 times bigger. - Preheat the oven to 180°C.Â
Lightly beat the egg yolk with 1 tblsp water, and then brush it over the top of the bakallah.
Sprinkle with granulated sugar and place in the oven for 35 – 45 minutes, or until the bottom sounds hollow when you tap it.
Allow to cool and devour!
Shop the Ingredients