Creamy Chocolate Braided Poğaça

Ingredients

• 500 g Flour
• 250 ml Milk (Use lukewarm; 1 Turkish water glass measures 200 ml.)
• 80 ml Vegetable oil
• 11 g Instant yeast
• 20 g Granulated sugar
• 12 g Salt
• 1 Egg white (Reserve the yolk for the topping.)
• Chocolate spread (For the filling; quantity not specified.)
• 1 Egg yolk (The reserved egg yolk, for brushing the tops before baking.)

Steps

1. 1

   Place the flour in a mixing bowl and make a well in the center.

2. 2

   Add the yeast and sugar to the center of the flour. Add the lukewarm milk and combine until the yeast dissolves.

3. 3

   Once the yeast has dissolved, add the vegetable oil, salt, and egg white. Knead until you have a soft dough that does not stick to your hands.

4. 4

   Check the consistency of the dough. If it is too firm, add a small amount of milk; if it is too soft, add a small amount of flour.

5. 5

   Cover the dough and let it rise until doubled in size.

6. 6

   Divide the risen dough into 12 equal pieces and shape them into balls.

7. 7

   Roll out each dough ball to approximately 19 × 19 cm.

8. 8

   Spread chocolate spread over the rolled-out dough and shape it into a braid as shown in the video.

9. 9

   Let the shaped dough rise again. Leave it until doubled in size.

10. 10

    Preheat the oven to 180°C on the conventional, fan-off setting.

11. 11

    Brush the risen dough with the reserved egg yolk.

12. 12

    Bake the poğaças in the preheated 180°C conventional oven until nicely golden brown on top.

13. 13

    Serve the baked poğaças. Enjoy.

Notes

The rising times are not specified in minutes in the source; the dough and shaped poğaças should be left until doubled in size. The amount of chocolate spread and details of the braiding technique are not specified in the source; refer to the video for the shaping method. One Turkish water glass measures 200 ml.

Nutrition per serving

• breakfast
• snack
• sweet poğaça
• yeasted
• oven-baked
• chocolate
• vegetarian
• Turkish cuisine