TheFoodTasting

Desciption

got this recipe by mail and within a few days i had made it twice. it has the consistency of challah, yet it is sweet and tastes like cake. without the glaze it freezes well and the recipe can also be doubled (which i have done). don't think of calories though! perfect for a simcha (a happy occasion)

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Breads #Eggs-dairy #Jewish-ashkenazi #European #Kosher #Chocolate #Cheese #Dietary #Yeast #Taste-mood #Sweet #4-hours-or-less

Steps

1. Heat the water to 110f
2. Mix about one cup of the flour
3. The yeast
4. And the heated water until smooth
5. Add brown sugar
6. Cocoa
7. Butter
8. Salt
9. Egg and mix
10. Add enough of the remaining bread flour to make a soft dough
11. Knead about four minutes with a mixer at medium speed or by hand until dough is elastic and smooth
12. Set the dough in a greased bowl
13. Cover
14. And let it stand in a warm place until doubled
15. About one hour
16. Filling:
17. Beat the cream cheese until soft and smooth add the melted chocolate while it is still hot and mix until smooth
18. Add the sugar
19. Flour
20. Egg yolk and vanilla
21. Mix until smooth
22. Once the dough has risen
23. Punch out the air and knead it for a couple of minutes until smooth
24. Use a knife to divide the dough into three equal pieces
25. Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches
26. Spread 1 / 3 of the filling down the center of each
27. Leaving a one-inch border with no filling
28. Roll the rectangle into fifteen-inch long ropes with the filling inside
29. Pinch any seams together and roll the ropes with your hands until smooth
30. Braid the three ropes
31. When you get to the ends
32. Wet them
33. Pinch them together
34. And tuck them under
35. Prepare a large baking sheet by greasing and sprinkling with cornmeal
36. Place the loaf on the pan
37. Cover the loaf
38. And let it rise until doubled
39. About one hour
40. Preheat the oven to 350f
41. Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done
42. While the bread is cooling
43. Make the glaze
44. With a mixer
45. Beat cream cheese with vanilla
46. Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency
47. Drizzle the chocolate glaze generously over the bread