Baking Braided Yeast Buns with Chocolate Filling

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
Difficulty: Medium
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
• Knife
• 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

Instructions:




…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!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):