Categories: Breakfast Breads
Ingredients
- Braided Chocolate Twists
- 1 package cream cheese (softened, 8 ounces)
- 2 sticks butter (softened)
- 2 tablespoons sugar
- 2 eggs (divided 1 whole egg & 1 yolk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar in the raw
- Chocolate Filling
- 1/4 cup bittersweet chocolate (finely chopped)
- 1 tablespoon sugar
- 1 tablespoon light brown sugar
- 1 tablespoon cocoa powder
- 2 tablespoons butter (melted)
Directions
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In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter.
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Beat until light and fluffy about 4 minutes. Add sugar and mix to combine.
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Add egg yolk and vanilla.
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Mix to combine.
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Add flour and mix until it just comes together. Turn dough out onto a floured surface.
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Form into two disks.
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Wrap in plastic and refrigerate for at least an hour.
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In a medium bowl, add chocolate, sugar, light brown sugar, and cocoa powder and mix to combine.
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Line a baking sheet with parchment paper.
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Place dough on floured surface.
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Roll into two large squares (12 × 12 inches each) a 1/4-inch thick.
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Brush one square with melted butter and sprinkle over topping.
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Brush the other square with butter.
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Place the other square of dough, butter side down, on top and press lightly together.
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Cut the dough in half, then each half into 1-inch strips totaling 21 strips.
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Braid three of the strips, seam-side facing up, pinch the ends together.
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Repeat with the remaining strips of dough. Place braids on the parchment lined baking sheet.
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Refrigerate for another 30 minutes.
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Preheat oven to 350 degrees.
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In a small bowl whisk one egg with a tablespoon of water.
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Brush the braids with the egg wash.
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Sprinkle with coarse sugar.
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Place in the oven for 15-20 minutes until golden brown.
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Remove from the oven.
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Allow to cool on a baking rack.