my almond chocolate yeast braid

Name: MY ALMOND CHOCOLATE YEAST BRAID
Prep time: 1 h 10 min
Cook time: 25 min
Yield: 18
Ingredients: 1/2 cup(s) water; 1/3 - splenda; 3/4 teaspoon(s) salt; 1 package(s) active dry yeast; 1/4 cup(s) warm water(105 to 115); 2 large eggs, slightly beaten; 1 ounce(s) ( 1 square unsweetened chocolate melted; 1 ounce(s) (1 square semisweet chocolate,melted; 3 1/2 cup(s) all- purpose flour; 1 ounce(s) ( 1 square square semisweet chocolate,melted; 1 cup(s) almonds, slivered

(1 RATING)

40 Pinches 1 Photo

maria maxey

davenport, FL

Updated on Jan 31, 2012

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

Rate

No Image

prep time 1 Hr 10 Min

cook time 25 Min

method ---

yield 18 serving(s)

Ingredients

1/2 cup water
1/3 - splenda
3/4 teaspoon salt
1 package active dry yeast
1/4 cup warm water(105 to 115)
2 large eggs, slightly beaten
1 ounce ( 1 square unsweetened chocolate melted
1 ounce (1 square semisweet chocolate,melted
3 1/2 cups all- purpose flour
1 ounce ( 1 square square semisweet chocolate,melted
1 cup almonds, slivered

How To Make my almond chocolate yeast braid

Step 1

COMBINE FIRST 4 ingredients,in a small saucepan ; heat until butter melts. COOL to 105 to -115*

Step 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.
Step 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.
Step 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.
Step 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.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes