Prep
1hrBake
40 minsServes
12Difficulty
Medium About
Not only does this sweet and nutty plait look impressive, it's tastes scrumptious too! Serve to your guests straight from the oven and enjoy this warm, chocolatey dessert as an Easter Sunday treat.
Mix the flour with the Tate & Lyle Demerara, arrange it in a pile on the countertop and open a cavity in the center. Dissolve the yeast in warm milk and pour into the cavity.
Add the butter and eggs and knead very well until you get a well-bonded dough. Transfer to a bowl dusted with flour, cover with a damp cloth and let rise until double the volume.
Extend the dough into a rectangle and brush with butter. Spread over a little more Tate & Lyle Demerara, cinnamon powder, chocolate pieces and nuts.
Fold the dough and cut it in three pieces in the lengthwise direction. Braid the three pieces and join the three ends of each side. Arrange in a tray. Cover again with the cloth and let it rise for another 20 minutes.
TOP TIP
If you need tips on plaiting, simply divide the dough into three and put the left piece over the centre then the right over the new centre piece and continue until you've finished the dough!
Mix 1 egg yolk with 2 tablespoons of milk.
After the indicated time, brush the braid with the yolk-milk mixture, and bake in a preheated oven at 180ºC, for 40 minutes.
Remove, let cool and decorated to taste.
Ingredients – 12 items
1
Flour
Plus a little extra for sprinkling
Tate & Lyle Demerara Sugar
Plus a little extra for sprinkling
Chocolate granules
Pine nuts
Walnuts
Chopped
Almonds
Chopped
Milk
Warm
Butter
Plus extra for brushing
Large eggs
Egg yolks
Mixed with two tablespoons of milk
Dry baker’s yeast
Cinnamon powder
For sprinkling
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