Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/2 cup cocoa powder
- 1/4 cup warm water
- 1 tbsp active dry yeast
- 1 tsp salt
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1 egg yolk
- 1 tbsp milk
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.
2. In the bowl of a stand mixer, combine flour, sugar, cocoa powder, and salt. Mix until well combined.
3. Add softened butter, milk, eggs, and yeast mixture to the dry ingredients. Mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes until smooth and elastic.
5. Add raisins and chopped almonds to the dough and knead for another minute until they are evenly distributed.
6. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours until it doubles in size.
7. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
8. Punch down the dough and transfer it to the prepared baking sheet. Shape it into a braided loaf or a wreath.
9. In a small bowl, whisk together egg yolk and milk. Brush the top of the dough with the egg wash.
10. Bake the Allerheiligenstriezel for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
11. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 20 minutes
Rising time: 1-2 hours
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one large loaf of Chocolate Allerheiligenstriezel, serving 8-10 people.
Nutritional information:
Calories per serving: 420
Total fat: 16g
Saturated fat: 7g
Cholesterol: 75mg
Sodium: 260mg
Total carbohydrates: 62g
Dietary fiber: 4g
Sugars: 20g
Protein: 10g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier version.
- Instead of raisins, you can use dried cranberries or chopped dates.
- If you don't have almonds, you can use walnuts or pecans.
Variations:
- You can add orange zest or cinnamon to the dough for extra flavor.
- Instead of cocoa powder, you can use melted chocolate for a richer taste.
- You can omit the raisins and almonds and use chocolate chips or chopped hazelnuts instead.
Tips and tricks:
- Make sure the yeast is fresh and not expired for the dough to rise properly.
- Knead the dough well to activate the gluten and make it elastic.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Brush the egg wash gently on the dough to avoid deflating it.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
- Store the Chocolate Allerheiligenstriezel in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the bread, preheat the oven to 350°F (180°C). Wrap the bread in aluminum foil and bake for 10-15 minutes until warm.
Presentation ideas:
- Serve the Chocolate Allerheiligenstriezel on a wooden board or a platter.
- Dust the bread with powdered sugar before serving.
- Garnish with fresh berries or whipped cream.
Garnishes:
- Powdered sugar
- Fresh berries
- Whipped cream
Pairings:
- Hot chocolate or coffee
- Vanilla ice cream
- Fruit salad
Suggested side dishes:
- Scrambled eggs
- Bacon
- Fresh fruit
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the bread is browning too quickly, cover it with aluminum foil halfway through baking.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Make sure the bread is cooked through by inserting a toothpick in the center. If it comes out clean, the bread is done.
- Store the bread in an airtight container to prevent it from spoiling.
Food history:
- Allerheiligenstriezel is a traditional Austrian bread that is usually baked for All Saints' Day.
- The bread is shaped into a wreath or a braid and is often decorated with raisins or almonds.
- Chocolate Allerheiligenstriezel is a modern twist on the classic recipe, adding cocoa powder for a chocolatey flavor.
Flavor profiles:
- Chocolatey
- Nutty
- Sweet
- Rich
Serving suggestions:
- Serve the Chocolate Allerheiligenstriezel as a dessert or a breakfast bread.
- Slice it and toast it for a crunchy texture.
- Spread some butter or Nutella on top for extra indulgence.
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Region: Austrian
Taste: Rich, Sweet, Chocolatey, Moist