Sweet braid with orange and dark chocolate
1 Hours 40 Minutes
|SOFFICE - Mix for sweet yeast doughs
|Dark chocolate chips
- Knead the mix with water and oil for 10 minutes until you get a smooth dough. Form a ball, cover, and let it rest for 10 minutes. Gently mix in the candied oranges and dark chocolate chips by hand.
- Transfer the dough onto a flat surface and, without overworking it, roll it out with a rolling pin until you achieve a rectangle about 5mm thick. Evenly spread the surface with the orange marmalade and sprinkle the dark chocolate chips on top. Roll the dough starting from the longest side, forming a cylinder.
- Cut the roll in half and separate the two parts. Interlace the two sections, trying to keep the cut side upward. With the braid formed, shape it into a ring and place it on a baking tray lined with parchment paper. Lightly brush the surface with water to prevent it from drying out, then cover. Let the ring rise for about 1.5 hours in a warm place.
- Brush the surface with beaten egg.
Bake the ring in a preheated static oven at 170°C for approximately 20 minutes or until it turns golden brown and is fully baked.