Braided Easter Bread with Chocolate Filling

In a bowl, mix 150 g of warm milk, 60 g of sugar and 7 g of instant dry yeast.

In a large bowl, combine 350–380 g of flour, the milk mixture, ½ tsp of salt, the whole egg and the egg yolk. Mix until a rough dough forms, cover and let rest for 20 minutes.

Add 60 g of very soft butter and 1 tsp of vanilla extract. Knead for 10–15 minutes until smooth and elastic. Shape into a ball, cover and let rise in a warm place for 1½–2 hours, until doubled in size.

In a small bowl, mix 60 g of melted butter, 50 g of dark cocoa powder and 50 g of powdered sugar into a thick paste.

Punch down the dough, roll it into a large rectangle and spread the chocolate filling evenly. Roll it tightly into a log, then cut it lengthwise into 3 strips.

Braid the strips with the cut layers facing up, shape the braid into a circle around a greased 10 cm (4 in) ring and pinch the ends together. Place on a parchment-lined baking sheet, cover and let rise for 40–45 minutes.

Bake at 180°C (350°F) for 25–30 minutes, until deep golden brown. Carefully remove the center ring and let the bread cool.

Mix 200 g of powdered sugar with 2–4 tbsp of milk or lemon juice to make a thick glaze. Drizzle it over the wreath and top with 30 g of lightly toasted sliced almonds.

Slice, serve and enjoy your beautiful Easter Bread! Happy baking and Happy Easter! 🐣