Ingredients with Measurements:
- 1 pound frozen bread dough, thawed
- 1/2 cup chocolate chips
- 1/2 cup caramel sauce
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. On a lightly floured surface, roll out the thawed bread dough into a rectangle shape.
3. In a small bowl, mix together the chocolate chips and caramel sauce.
4. Spread the chocolate-caramel mixture over the rolled-out dough, leaving a 1-inch border around the edges.
5. In a separate bowl, cream together the softened butter, granulated sugar, brown sugar, vanilla extract, salt, and cinnamon until smooth.
6. Spread the butter mixture over the chocolate-caramel layer.
7. Roll up the dough tightly, starting from the long end.
8. Place the rolled-up dough onto a parchment-lined baking sheet, seam-side down.
9. Brush the beaten egg over the top of the dough.
10. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 45g
Protein: 6g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.
- Homemade caramel sauce can be used instead of store-bought.
- Salted butter can be used instead of unsalted butter.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the chocolate-caramel layer.
- Use Nutella instead of chocolate chips and caramel sauce.
- Add a sprinkle of sea salt over the top before baking.
Tips and tricks:
- Make sure the bread dough is completely thawed before rolling it out.
- Use a sharp knife to cut the rolled-up dough into slices.
- Serve warm with a scoop of vanilla ice cream.
Storage instructions:
Store any leftover Chocolate Caramel Butter Braid in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the braid in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Chocolate Caramel Butter Braid on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a drizzle of additional caramel sauce and a sprinkle of chopped nuts.
Pairings:
Serve with a hot cup of coffee or a glass of cold milk.
Suggested side dishes:
Fresh fruit salad or a side of scrambled eggs would pair well with this sweet treat.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour to the surface before rolling it out.
- If the braid is not golden brown after 25-30 minutes, continue baking until it is.
Food safety advice:
Make sure to use a food thermometer to ensure the braid reaches an internal temperature of 165°F before serving.
Food history:
Butter braids originated in Denmark and are a type of pastry that is made by rolling layers of butter and dough together.
Flavor profiles:
The Chocolate Caramel Butter Braid has a sweet and rich flavor with notes of chocolate, caramel, and butter.
Serving suggestions:
Serve the Chocolate Caramel Butter Braid as a dessert or a sweet breakfast pastry.
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Taste: Rich, Sweet, Chocolatey, Caramelized, Buttery