Braided bread: decadent and simpler than you think

Impressive to look at, but surprisingly easier to make than you might think, this braided chocolate and raspberry bread is a true delight. Follow each step to make it a success!

Ingredients

• 80 ml (1/3 cup) of raspberry jam

For the dough:

• 1 sachet of 8g instant fast-rising yeast
• 125 ml (1/2 cup) of lukewarm milk
• 15 ml (1 tbsp) of lukewarm water
• 60 ml (1/4 cup) of sugar
• 580 ml (2 1/3 cups) all-purpose flour
• 2.5 ml (1/2 tsp) of salt
• 1 egg at room temperature
• 5 ml (1 tsp) of vanilla extract
• 80 ml (1/3 cup) of unsalted butter, cut into cubes and softened

For the chocolate topping:

• 100 g (3 1/2 oz) of 70% dark chocolate, melted
• 60 ml (1/4 cup) of unsalted butter, cut into cubes and softened
• 60 ml (1/4 cup) of icing sugar
• 45 ml (3 tbsp) of cocoa

For the simple syrup (optional):

• 60 ml (1/4 cup) of sugar
• 60 ml (1/4 cup) of water

Steps

• In a bowl, mix the yeast with the milk, water and half the sugar. Let it rest for 5 minutes.
• In the bowl of the stand mixer, mix the flour with the salt and the remaining sugar using the dough hook.
• Make a well in the center of the mixture, then pour in the milk mixture. Add the egg and vanilla, then mix.
• Add one cube of butter at a time, mixing well. Wait until each cube is fully incorporated before adding the next. Knead for 8 to 10 minutes with the dough hook, until the dough pulls away from the sides of the bowl.
• Oil a large bowl, then place the dough in it. Cover with plastic wrap and let it rest for 1 to 1.5 hours at room temperature near a heat source (in the microwave with a cup of boiling water placed next to it, for example), until the dough has doubled in volume.
• Meanwhile, mix the filling ingredients in a small bowl until well combined. Set aside.
• On a lightly floured work surface, roll out the dough into a 40.5 cm x 25 cm (16 in x 10 in) rectangle. Spread the chocolate filling over the dough, leaving a 2 cm (3/4 in) border (photo A). Cover the filling with raspberry jam (photo B).
• Roll the rectangle of dough lengthwise to obtain a cylinder (photo C). Cut the cylinder in half lengthwise to obtain two strips (photo D), then braid the strips (photo E).
• Spray a 23 cm x 28 cm (9 in x 11 in) loaf tin with oil, then carefully place the dough inside (photo F). Cover with a damp cloth and let rest for 1 hour at room temperature.
• If desired, combine the sugar and water for the syrup in a small saucepan. Bring to a boil, then remove from the heat and let cool slightly. Refrigerate for 30 minutes.
• When ready to cook, preheat the oven to 180°C (350°F).
• Bake for 35 to 40 minutes, covering the bread with aluminum foil during baking if the top becomes too dark, until the dough is golden.
• Remove from the oven. If desired, generously brush the braid with syrup. Let it cool slightly before unmolding.