Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

my almond chocolate yeast braid

(1 rating)
crazychelf avatar
Recipe by
maria maxey
@crazychelf
davenport, FL

A TWIST FROM OUR PORTUGUESE EASTER EGG BRAIDS. Still sharing memories and thinking of the old ones ,from my childhood.Now teaching my grandchildren.

►
(1 rating)
yield 18 serving(s)
prep time 1 Hr 10 Min
cook time 25 Min

Ingredients For my almond chocolate yeast braid

  • 1/2 c
    water
  • 1/3
    splenda
  • 3/4 tsp
    salt
  • 1 pkg
    active dry yeast
  • 1/4 c
    warm water(105 to 115)
  • 2 lg
    eggs, slightly beaten
  • 1 oz
    ( 1 square unsweetened chocolate melted
  • 1 oz
    (1 square semisweet chocolate,melted
  • 3 1/2 c
    all- purpose flour
  • 1 oz
    ( 1 square square semisweet chocolate,melted
  • 1 c
    almonds, slivered

How To Make my almond chocolate yeast braid

  • 1
    COMBINE FIRST 4 ingredients,in a small saucepan ; heat until butter melts. COOL to 105 to -115*
  • 2
    DISSOLVE yeast in warm water ,let stand 5 minutes (mom always added 1 tsp.of sugar and stir in with the yeast) COMBINE butter mixture,yeast mixture,eggs,melted unsweetened chocolate,and 1 ounce melted semisweet chocolate.
  • 3
    BEAT at low speed for an electric mixer until well blended . STIR in 2 cups flour. GRADUALLY stir in enough remaining flour, to make a soft dough.
  • 4
    TURN dough out onto a lightly floured surface,and knead until smooth and elastic , about 8 to 10 minutes. PLACE in well greased bowl, turning to grease top. COVER and let it rise in warm place(85)free from drafts, for 1 1/2 hours or until double in bulk.
  • 5
    PUNCH dough down; cover and let it rest 5 minutes. DIVIDE dough into thirds. Shape each third into 16- inch rope. PLACE ropes side by side on a greased baking sheet. (DO not stretch) pinch rope ends together at one end to seal. BRAID ropes;pinch loose ends to seal.
  • 6
    COVER and let rise in warm place' free from drafts, about 1 hour or until dough in bulk. BAKE at 350* for 25 minutes to 35 minutes or until braid sounds hollow when tapped. COOL on wire rack DRIZZLE 1 ounce melted semisweet chocolate over braid. AND ADD RED kisses on top of it too. OR YOU CAN USE VALENTINES CRYSTALS SUGARS.OR JUST USE WHAT EVER YOU LIKE. ENJOY IT FROM GRAMMY"S KITCHEN TO YOUS. 1/31/2012 Happycook diva.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT