Chocolate Spread Braided Poğaça

Ingredients

• 500 g Wheat flour (The glass measurement corresponds to a 200 ml glass.)
• 250 ml Milk (Lukewarm; the recipe specifies 1 glass of 200 ml plus 5 tbsp.)
• 80 ml Vegetable oil (Preferably a neutral-flavored oil.)
• 11 g Instant dry yeast (1 sachet.)
• 20 g Granulated sugar (Approximately 1 heaped tbsp.)
• 12 g Salt (Approximately 1 heaped dessert spoon.)
• 1 Egg white (Reserve the yolk for brushing.)
• Chocolate spread (Quantity not specified in the source; plan on approximately 300 g to fill the 12 dough pieces.)
• 1 Egg yolk (Reserved for brushing the poğaça before baking.)

Steps

1. 1

   Pour the flour into a large mixing bowl and make a well in the center.

2. 2

   Add the yeast and sugar to the well, then pour in the lukewarm milk. Mix gently until the yeast has dissolved. The milk should be lukewarm, never hot.

3. 3

   Add the oil, egg white, and salt. Knead until you obtain a soft, smooth, non-sticky dough, about 8 to 10 minutes by hand.

4. 4

   Adjust the consistency if necessary: if the dough is too firm, add a little milk; if it is too soft, add a little flour. Add small amounts at a time to keep the dough tender.

5. 5

   Cover the bowl and let the dough rise in a warm place until doubled in volume, about 60 to 90 minutes.

6. 6

   Gently punch down the dough, then divide it into 12 equal-weight pieces. Shape each piece into a ball.

7. 7

   Roll out each ball into a square approximately 19 × 19 cm.

8. 8

   Spread a thin layer of chocolate spread over each square, leaving a small border clear to make shaping easier.

9. 9

   Shape each square into a braid, as shown in the video, then place the pieces on a baking sheet lined with parchment paper.

10. 10

    Cover the shaped pieces and let them rise a second time in a warm place until they have almost doubled in volume, about 30 to 45 minutes.

11. 11

    Preheat the oven to 180 °C, using conventional heat without the fan.

12. 12

    Gently brush the tops of the poğaça with the reserved egg yolk.

13. 13

    Bake at 180 °C until the brioche rolls are nicely puffed and golden brown, about 18 to 25 minutes.

14. 14

    Let cool for a few minutes on the baking sheet before serving.

Notes

The amount of chocolate spread is not specified in the original recipe; adjust it according to the desired thickness. The rising time depends on the room temperature. Serve warm or at room temperature.

Nutrition per serving

• breakfast
• snack
• sweet pastry
• brioche bread
• chocolate
• Turkish
• vegetarian
• oven-baked