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Slices of chocolate braided bread served
Rich chocolate braided bread with soft dough and chocolate layers

Chocolate braided bread (Kalács)

Author: Flavelo
Recipes Cakes and Desserts
Making yeasted dough is a form of meditation: yeast is a living organism you have to work with. During kneading we develop gluten, which forms a net to trap the gases produced by the yeast – this makes the bread fluffy and tall. The bitter sweetness of chocolate and cocoa creates a perfect contrast with the buttery, soft dough.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 6 servings
🔥 Calories 460 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for proving
  • Rolling pin
  • Pastry brush (for glazing)
  • Loaf tin or baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Soya (may be in chocolate)

Instructions

1 ✓

Make a starter: stir a spoonful of sugar into the lukewarm milk, crumble in the yeast. Leave to activate for 10 minutes until frothy.

Tip: Milk temperature is critical: if you dip your finger in, it should be pleasantly hand-warm. Hot milk inactivates the yeast fungi.
2 ✓

In the bowl, mix the flour with the salt and remaining sugar. Add the eggs, melted butter and the activated yeast.

Tip: Salt adds flavour and regulates rising, but shouldn't touch concentrated yeast directly at the start.
3 ✓

Knead the dough (by machine or hand) for at least 10 minutes until shiny, smooth and it pulls away from the bowl sides.

Tip: Kneading stretches the gluten strands, making the dough elastic and able to hold gas.
4 ✓

Put the dough in a bowl, cover, and prove in a warm place for about 1 hour (until doubled).

Tip: Don't prove in a draughty place.
5 ✓

Meanwhile, melt the chocolate over steam, stir in the cocoa powder, and let cool so it's spreadable but not runny.

Tip: Cocoa powder intensifies the flavour and thickens the filling.
6 ✓

Roll the dough into a rectangle. Spread with the chocolate, roll up, then cut the log in half lengthwise (leaving the end connected). Plait the two strands together.

Tip: Because of the cutting and plaiting (babka style), the chocolate layers will show beautifully on top.
7 ✓

Place in a lined tin, prove for another 30 minutes. Brush with egg before baking for a shiny top.

Tip: The second prove gives the final lightness.
8 ✓

Bake at 180°C for 30-35 minutes. Check with a skewer.

Tip: If the skewer is sticky from chocolate that's fine, the dough needs to be cooked through.

Recipe FAQ

Why didn't the dough rise?
Either the milk was too hot (killed the yeast), or the room was too cold. Yeast is happiest at 25-30°C.
What makes the top shiny?
Brush with a beaten egg or sugary milk before baking.

Ingredients

  • 500 g Plain flour (or Strong white bread flour)
  • 100 g Granulated sugar
  • 1 pinch Salt
  • 25 g Fresh yeast
  • 250 ml Lukewarm milk
  • 100 g Butter (melted but not hot)
  • 2 pcs Eggs (room temperature)
  • 200 g Dark chocolate (min. 50%)
  • 2 tbsp Cocoa powder (unsweetened)