Flow rate
Sweets and Desserts
Duration
45 minutes + 90 minutes for the dough to rise
Difficulty
Easy
Ingredients
150 g Occelli® butter
500 g of 00 soft wheat flour
1 sachet of dry brewer's yeast
60 g of sugar
5 g of salt
1 egg
200 ml of milk
100 g of shelled and peeled hazelnuts
80 g dark chocolate
Hazelnut braids are the perfect breakfast sweet: soft, fragrant and energetic (being filled with hazelnuts and dark chocolate) they have everything you need to start the day off right. Try them, even children will love them!
Preparation
First, melt 90 g of Occelli® butter in a saucepan.
In a large bowl, combine the dry ingredients: sifted flour, brewer's yeast, sugar and salt.
Separately, mix the liquid ingredients: lightly beat the egg and add the milk and Occelli® butter, which will now be melted.
Now add the liquid mixture to the dry ingredients and, after mixing quickly, start kneading until you get a smooth and soft dough. Cover it with cling film or a clean cloth and let it rise for at least an hour.
Just before the hour for the dough to rise has passed, prepare the filling for the braids by melting the remaining 60 g of Occelli® butter over a low heat and chopping both the hazelnuts and the chocolate quite finely.
Then take the dough and roll it out on the work surface with a rolling pin, until you obtain a rectangle that is not too thin.
Procedure
Using a pastry brush, brush the rectangle of pastry with melted Occelli® butter (leaving some aside for the final brushing), then distribute the chopped hazelnuts mixed with the chocolate over the top.
Now cut out many strips of equal size from the rectangle. Taking three strips at a time, form the braids: first join the ends of the three strips of pasta at the top, then braid them by overlapping each strip on the other.
As you prepare the braids, arrange them on a baking tray lined with baking paper. Brush them with the remaining melted Occelli® butter and let them rest for another half hour, in the oven turned off.
Then cook them in a preheated oven at 180°C, for about 20-30 minutes.
