Clover Classic Custard Choc-Nut Braided Bread
(21 Aug 2019)

Clover Classic Custard Choc-Nut Braided Bread

Clover Classic Custard Choc-Nut Braided Bread
 
Recipe by Melandie Esterhuizen
 
Dough:
3 Cups Cake flour
1 ¼ Cup Clover fresh full cream milk
1 Egg
1 Packet instant yeast
1 tsp Salt
4 Tbsp Clover butter
 
Filling:
300g Dark chocolate spread
100ml Clover classic custard
1 tsp Cinnamon
(mix the cinnamon and chocolate spread until well combined)
100g Nuts of your choice
 
Clover Classic custard to serve
 
Preheat the oven to 180oC. Line a bread loaf tin with a sheet of baking paper
In a large mixing bowl combine all the ingredients for the dough until a dough starts to form. 
Knead the dough on a lightly floured surface for 10-15 minutes or until the dough is smooth and elastic. Place the dough in a bowl, cover and allow to rise for about 1 hour or until the dough has doubled in size.  
Once risen, knock the dough down, roll the dough out thinly (3mm thick) into a rectangular shape. 
Spread a thin layer of chocolate spread over the dough, a thin layer of Clover classic custard and top with nuts. Roll the up the dough into a log, fold in half and twist the dough into a number 8 and pinch the ends together. Use a bit of water to stick the ends together. Place in the bread loaf tin and allow the bread to proof until doubled in size. Bake the bread for 30 minutes. Allow to cool before slicing into the dough. 
Serve with a thick layer of clover Classic custard
 
Tips:
Make this dough the night before and allow to proof in the fridge. Bake and serve warm with a thick layer of Clover classic custard
Replace the cinnamon with 2 Tbsp of coffee for a chocolate and coffee flavour. 

 

 

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