- 3½ cups of flour
- ¾ cup of milk
- 2 egg yolks (use egg whites for brushing the bread)
- 8 g of active dry yeast
- 2 tbsp of butter
- ⅓ cup of sugar
- pinch of salt
- 1 cup of chocolate spread
- Warm the milk in the microwave for 40 seconds. When the milk is warm, add yeast, one tbs of sugar and flour and dissolve all ingredients. Let it sit for 15 minutes to activate.
- In a large bowl, combine all dry ingredients: flour, sugar and salt.
- Separate egg yolks from egg whites and add them with butter and yeast to the bowl with dry ingredients, and mix well.
- Knead dough until smooth but just a bit sticky.
- Put it into a bowl, cover with cling film, and set it in a warm place. Let it rise for around 40 minutes (it should double its size). When the dough is almost ready, you can turn on an oven and heat it to 180°C.
- Melt your cup of chocolate in the microwave for 30 seconds so there is a smooth but not runny consistency.
- Place the dough on a lightly floured surface, knead for about 1 minute, then divide it into 4 equal parts.
- Roll the first of four parts into a circle.
- Place the dough circle on a piece of baking paper. Take a plate and press the rim into the circle to make a marking.
- Cover the marked area with a thin layer of chocolate spread.
- Repeat steps 9 and 10 for the next two circles.
- Put the final layer on the previous ones and mark it with the rim of a plate. Cut excess dough with a knife.
- Using a cup, press and mark the centre of the cake.
- Divide the cake into quarters – start cutting from the marked circle (remember to leave the centre intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts.
- Take two parts of the cake in both hands and delicately twist them in opposite directions. Repeat with all pairs to form an eight-armed star.
- Pinch in the edges of each braid to make a rounded shape.
- Brush surface of the bread with egg white, and bake at 180°C for 15 to 20 minutes or until golden brown.