Chocolate Star Bread Recipe By Tasty

CHRISTMAS STAR TWISTED BREAD

Steps:

• Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE HAZELNUT STAR BREAD

Steps:

• Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F).
• Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
• Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes.
• Turn dough out on a lightly floured board and divide into four equal pieces. Shape each piece into a ball, and let rest for 5 minutes. While the dough rests, transfer chocolate hazelnut spread to a bowl and warm in the microwave for 15 seconds or until easy to spread.
• Roll one piece of dough out into a 10-inch circle and transfer to a parchment-lined baking sheet. Spread with softened butter, leaving a 1/4-inch border. Spread approximately 3 tablespoons chocolate hazelnut spread over the dough, leaving a 1/2-inch border.
• Roll out the second piece of dough into a 10-inch circle, and stack on top of the first piece of dough. Spread with softened butter and chocolate hazelnut spread, leaving a 1/2-inch border. Repeat process with remaining dough, leaving the top circle bare.
• Place a 2-inch round cutter in the center of the dough; press gently to leave an imprint. Use a sharp knife to cut the circle into 4 equal sections, from the imprint in the center to the edge, cutting through all the layers. Wipe knife clean and cut each section into 4 equal strips, for a total of 16 strips.
• Using both hands, pick up 2 adjacent dough strips and twist them away from each other twice. Pinch the ends of the strips together firmly. Repeat with remaining strips of dough, for a total of 8 points. Cover the star loosely with plastic and let rise in a warm place until puffy, about 25 minutes. While the star rises, preheat oven to 375°F.
• Brush dough gently with melted butter and sprinkle with sugar. Bake for about 25 minutes, until golden. Remove from oven and place on a wire rack to cool for 20 minutes before dusting with powdered sugar and serving.

CHOCOLATE YEAST BREAD

Steps:

• In a bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda. In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted. Cool to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1/2 cup flour and egg; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 375° until browned, 25-30 minutes. Remove from pans to cool on wire racks. Dust with baking cocoa and/or confectioners' sugar if desired.

CHOCOLATE STAR BREAD

Steps:

• Place two frozen Rhodes White Loaves on a large plate to thaw for 2 hours.
• Preheat the oven to 350 degrees.
• Lightly flour a large piece of parchment paper.
• Cut each loaf in half lengthwise.
• Roll one half out on parchment paper into a 12" circle.
• Spread 1/4 cup of chocolate spread in even layer over the dough circle.
• Repeat two more times.
• Roll out the last dough half and place it on top and gently press down on the layers.
• Mark a 3" circle in the center using a cookie cutter or small bowl and pressing down.
• Using a sharp knife cut the layered circle into 4 equal parts.
• Then cut those equal parts in half, then those halves in half.
• You will end up with 16 equal parts.
• Take two sections side by side and twist them each away from each other three times.
• Pinch together the ends until they make a point.
• Repeat with the remaining sections.
• In a small bowl whisk together the egg and water together until well combined.
• Brush a thin layer of the egg wash over the entire dough star.
• Using the parchment paper, transfer to a large baking sheet.
• Bake for 30-35 minutes until golden brown.
• Let it cool for 10 minutes then dust the entire star with powdered sugar.
• Serve.

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
• In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
• Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
• In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
• Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
• Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
• Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
• Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..

CHOCOLATE STAR BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
• Roll a can of dough into a round about ⅛ inch thick. Use a 10-inch (25cm) dish or pan to make a circle outline in the dough, pressing into the dough but not cutting all the way through. Spread a layer of chocolate hazelnut spread over the dough.
• Repeat with 2 more cans of dough, so you have 3 frosted layers, then stack on top of the first. Roll out the remaining can of dough and lay on top of the last frosted layer.
• Using the same pan, cut the excess dough around the edges so you are left with a 10-inch round.
• Place a cup or mason jar in the center of the circle, then use a sharp knife to cut the dough into 16 equal parts or "petals", leaving the center intact.
• Next, twist 2 petals away from each other, pull them out a bit past other petals and tuck them under themselves, pinching the seams. Repeat with the rest of the petals.
• Brush the star bread with the beaten egg, then transfer to the prepared baking sheet.
• Bake for 40 minutes, or until bread is browned and baked through.
• Let cool for 5 minutes before serving.
• Enjoy!