- 250 g of flour
- 60g of butter or butter-flavored margarine
- 10 cl of milk, or soy milk, or lukewarm water
- 30 g of sugar
- 1 egg
- 2 teaspoons of freeze-dried yeast or 10g of fresh yeast (or 20g of dried yeast)
- 1 teaspoon of honey
- 1 pinch of fine salt
- 100g of pareve dark chocolate with 60% cocoa
- 70g of parve butter or butter-flavored margarine
- 1 teaspoon of cocoa powder
- 1 sachet of vanilla sugar
- 50g of poppy seeds
- 30g of almond flour
- 90g of sugar + 10cl of water
Preparation :
1 – Put all the ingredients in your food processor fitted with the dough hook and mix for 10 minutes.
2 – Let it rest for 1.5 to 2 hours. Deflate the dough and refrigerate for 30 minutes.
3 – Prepare your chocolate topping by mixing all the ingredients in the microwave for 30 seconds.
4 – Flour your work surface well, roll out your dough into a rectangle, and spread the chocolate filling, leaving a border around the edges to prevent it from spilling out. Roll up the dough. You can add chopped pecans, walnuts, or pine nuts!
5 – Roll out the dough, form a long roll, cut off the ends and cut your roll lengthwise to have two parts, chocolate side up and finish by braiding your two pieces of dough.
Place in a cake-shaped mold and let rise, brush with beaten egg and bake for 25 minutes at approximately 180 degrees.
Preparing the syrup for the glaze:
Heat the water and sugar with a syrup to a temperature of 100 degrees and brush with the syrup several times.
Allow to cool before unmolding.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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