Dough Ingredients
Mixing bowl
Filling Ingredients
Mixing bowl
- 500 g strong flour
- pinch salt
- 2 whole eggs
- 85 g squeezed honey
- 80 g rapeseed oil
- 120 g water
- 20 g fresh yeast
- 10 g cocoa powder, sifted
Filling Ingredients
- 140 g raw hazelnuts
- 212 g dark chocolate
- 100 g sugar
- 1/2 tsp salt
- 50 g raw hazelnuts
- 190G 170F
- Add some water to yeast to soften and mix.
- Whisk egg mix.
- With dough hook, add yeast to flour and mix.
- Slowly add egg mix.
- Add rest of water.
- Mix until it comes away from bowl.
- Divide dough in half. With one half still in the mixing bowl, add cocoa powder and mix in.
- Cling separately and prove.
- For filling, roast hazelnuts in the oven or on the stove and run off skins.
- Melt dark chocolate in a double boiler.
- Place all ingredients in a food processor and blend until smooth.
- Finely chop additional hazelnuts and fold into smooth filling
- After the first prove, spread the dough and split each ball into 3 long strings (6 total strands).
- Flatten strings, fill them, and pinch them closed. Roll the strings out a bit more.
- With each colour of dough alternating, braid and prove.
- Bake for 40-45 minutes.