Chocolate Easter Crown
Category: Leavened Breads
Yield: 10 Servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 200ml |
| Manitoba Flour | 200g |
| All-purpose Flour | 300g |
| Orange Juice | 50g |
| Dry Active Yeast | 5g |
| Butter | 50g |
| Eggs | 1 |
| Sugar | 150g |
| Sugar Granules (for topping) | To taste |
| Unsweetened Cocoa Powder | 30g |
| Orange Juice | 30g |
| Butter (for greasing) | As needed |
Instructions
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Prepare the Dough:
- Begin by placing the sifted flours into the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and dry active yeast, then start the mixer on low speed.
- Gradually pour in the milk at room temperature, allowing the dough to absorb the liquid fully. Continue mixing until everything is incorporated, forming a soft dough.
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-
Knead the Dough:
- Once the dough has come together, switch the paddle attachment to a dough hook. Knead the dough on medium speed until it is fully combined and begins to pull away from the sides of the bowl.
- When the dough forms a cohesive mass, take it out of the bowl and shape it into a ball. Divide the dough into two portions: one should be roughly double the size of the other.
-
Prepare the Dark Dough:
- Take the larger dough portion and return it to the stand mixer. Add the cocoa powder and continue kneading. Gradually pour in 30g of orange juice while mixing, until the dough is fully incorporated and has a smooth texture.
- Form the dough into a ball by folding the outer edges inward, similar to how you shaped the lighter dough.
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First Rise:
- Place both dough balls into separate bowls, covering them with plastic wrap. Allow the dough to rise in a warm, draft-free area, such as an oven with the light on, for about 2 hours or until doubled in size.
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Shape the Dough:
- After the dough has risen, take both portions and lightly grease a 23cm (9-inch) bundt pan.
- Take the lighter dough and roll it into a long, 40cm (16-inch) log. For the dark dough, divide it into two equal parts, rolling each into a 40cm log.
- Carefully braid the three dough logs together, positioning the two dark logs next to each other, and seal the ends of the braid by pressing them together to form a ring. Place this ring carefully into the prepared bundt pan.
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Second Rise:
- Once the dough is arranged in the pan, pinch the ends together to seal the ring. Cover with plastic wrap again and allow the dough to rise for another 2 hours, until it has doubled in size.
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Bake:
- Preheat the oven to 180°C (350°F). Once the dough has risen, gently brush the surface with the reserved egg white. Sprinkle sugar granules over the top for a sparkling finish.
- Bake the crown for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the chocolate Easter crown to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve this delicious, aromatic Easter treat for a festive breakfast or dessert.
This Chocolate Easter Crown combines the rich flavors of cocoa and the citrusy zing of orange juice, creating a festive and indulgent twist on traditional Easter bread. Perfect for a special family gathering or holiday breakfast, this bread is soft, slightly sweet, and filled with layers of flavor that will delight everyone at the table!
