Ingredients
210g FAGE Total
360g plain flour
½ tsp salt
1 tsp fast action yeast
2 medium eggs
70g caster sugar
1 vanilla pod, seeds only, or 1 tsp vanilla extract
50g butter, cubed
50g chocolate chips, frozen for an hour
To glaze:
1 egg, beaten
20g sugar nibs or demerara sugar
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Steps
- Using an electric stand mixer, combine flour, salt and yeast. In a second bowl whisk together eggs, yoghurt, sugar and vanilla. Add to the flour and mix well using the dough hook. Knead with a dough hook for 4-5 minutes until the dough is elastic (alternatively knead by hand).
- Add the butter, a cube at a time, kneading until fully incorporated. Add the chocolate chips and knead again until combined. Turn the dough out onto a lightly oiled surface and form into a balll. Place into an oiled bowl, with any dough seams underneath. Cover with clingfilm and leave to rise in a warm place for around 3 hours.
- On a lightly floured surface, roll the dough into a log and divide evenly into 10 pieces. Roll each into a sausage around 35cm long. Cross two dough pieces over each other in an X shape and starting from the middle cross over the two strands until a braid is formed, pinching the ends together to seal. Repeat at the other end. Once all 5 braids are made, lay on a large baking tray lined with parchment. Leave to rise for a further 30 minutes. Heat oven to Gas Mark 4 / 180°C / 160°C fan.
- Brush braids with beaten egg and scatter with sugar nibs. Bake for 20 minutes until golden.
