When it comes to Easter baking, there is nothing more typical in the German tradition than a Hefezopf, or braided yeast bun, as it is called in English. This year, I decided to pimp things up a little bit, and baked a yeast bread star with a homemade chocolate filling. Like with almost everything I bake – it is way easier to prepare than it looks like 😉 Also, was quite happy about the taste and the moistness of the yeast dough!
I found this recipe for the yeast dough on this danish website and made a chocolate, nutella-like filling instead of the suggested cinnamon filling. Obviously, if you have Nutella at home, you can simply use that as a filling, or you fill it with anything else you like. Some suggestions could be cinnamon, hazelnut, poppy seeds or a berry filling, it is completely up to you! I found a recipe for the chocolate filling on this German website and adapted it a little bit to my needs. Considering the taste, I think the cream could have been a little bit sweeter especially for the Chocolate-kind-of-people amongst you 😉 But since I definitely prefer bitter chocolate to the whole milk one, I was quite fine with the results. If you love it very sweet, you could for example consider to use a cocoa powder that is already infused with some sugar. But back to the yeast bun – what is a traditional Easter baked good in your family or country? I would be very curious to hear about it in the comments 😉
|For the Dough:||For the Filling:|
|600 g flour||120 g butter|
|1 tbsp sugar||3 tbsp cocoa|
|1 egg||75 g powder sugar|
|80 g butter|
|300 ml milk, roomtempered|
|50 g yeast|
Mix the dry ingredients for the dough in a bowl. Dissolve the yeast in the lukewarm milk. Add the yeast milk to the flour mixture and knead until the dough is combined and soft. Let it rest at a warm place for 30 minutes. Knead together the ingredients for the chocolate filling.
Pre-heat the oven to 200°C. Divide the dough into 4 pieces of equal size. Roll each of them to a circle with a diameter of about 25 cm. Place on circle on a baking sheet with baking parchment, and spread 1/3 of the filling all over the circle. Place the next circle directly on top of the other one and repeat with the chocolate filling and the next circle until you have a layer cake with 4 layers.
Place a glass in the middle of the circle and cut 16 times from the glass to the outer edge of the circle, like sunrays. Take two of the stripes at a time and twist them around by 360°. Then press the ends together to form the tips of the star. Continue with the remaining stripes. Brush with some egg or milk to get the shining effect and bake the star for 15-20 minutes until golden brown.
Tip: You can fill this star with anything you like, for example the cinnamon remonce, I used for the cinnamon bread, or a simple nut-marzipan filling. There is no limits to your creativity 😉