A yeast braid should not be missing at any Easter celebration. That’s why I’m going to show you in today’s post a quick & easy recipe for super delicious Easter braid rolls filled with chocolate.
The filling consists of a simple chocolate ganache, but could easily be replaced with chocolate hazelnut cream or jam. These Easter braid rolls are ideal for any Easter brunch. Have fun baking!
Cooked/Baked today: Braided Yeast Buns with Chocolate Filling
Preparation Time: 1 hour & 45 minutes (inclusive resting time)
Category: Baking Recipes, Bread & Bun Recipes, Yeast Dough, Recipes with Chocolate, Easter Recipes
Our Recipe rating:
Ingredients for about 10 – 12 Braided Yeast Buns with Chocolate Filling:
- 500 grams flour
- 250 milliliters milk
- 100 grams soft butter
- 1 egg for the dough
- 50 grams sugar
- 1 sachet vanilla sugar
- ¼ cube fresh yeast (about 10 grams)
- A pinch salt
- 120 grams dark chocolate
- 80 milliliters cream
- 1 – 2 egg yolks for brushing
- 50 grams slivered almonds for sprinkling
Required kitchen gadgets, helper & preparations:
- Small bowl for chopped chocolate
- Small pot or saucepan for heating cream
- Kitchen machine or mixer with dough hook
- Mixing bowl
- Pizza cutter
- Kitchen towel
- Rolling pin
- Baking sheet + baking paper
- Brush + small bowl for whisked egg yolk
- Cooling rack
…for Braided Yeast Buns with Chocolate Filling:
For the chocolate filling, first roughly chop 120 grams of dark chocolate with a knife and place in a bowl. Bring 80 milliliters of cream to the boil on the stove, remove directly from the stove & pour over the chopped chocolate. Mix the chocolate & hot cream until the chocolate has completely melted, then set the chocolate filling aside for a moment.
For the yeast dough, crumble ¼ cube of yeast in a mixing bowl, also add 1 sachet of vanilla sugar, 50 grams of sugar & 250 milliliters of lukewarm milk & stir everything with a whisk or a fork until the yeast & sugar have completely dissolved.
Next, put 500 grams flour, 1 egg, 100 grams soft butter & a pinch of salt in the mixing bowl & knead everything with a food processor or mixer with dough hook for about 4 – 5 minutes to a smooth dough. If the dough is too sticky, add a little more flour.
Place the done dough on a floured work surface & roll out with a rolling pin to about 40cm x 30cm. Spread half of the dough with the prepared chocolate filling & fold the other half over the filling. Then cut the dough into 10 – 12 equal sized strips with a knife or pizza cutter.
Form the strips one after the other into small knots, first twist the ends against each other a few times, then form a loose knot & “hide” the ends under the bun. Place all of the formed buns with a little distance to each other on a baking sheet lined with parchment paper.
Cover the rolls with a kitchen towel & let them rest in a warm place for at least 45 minutes until the dough volume has increased significantly. Preheat the oven to 180°C (convection) or 200°C (top/bottom heat) in good time. After the resting time, brush the risen rolls with beaten egg yolk & sprinkle with slivered almonds.
Put the Easter knot buns in the preheated oven for 18 – 20 minutes and bake until golden brown, then take them out of the oven, let them cool down briefly and serve warm with butter. Happy baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):