Braided Soft Sourdough Bread
[By Le Von Boulangerie]
Soft braided sourdough bread enriched with Sunsweet prunes—naturally sweet, fluffy, and wholesome for any occasion.
Ingredients
Bread Dough with Prunes:
- 30 g Sunsweet Prunes
- 500 g all-purpose flour
- 50 g sugar
- 30 g milk powder
- 5 g yeast
- 50 g sourdough starter
- 190 ml water
- 150 ml fresh milk
- 50 g butter
- 10 g salt
Chocolate Bread Dough:
- 500 g all-purpose flour
- 50 g sugar
- 30 g milk powder
- 5 g yeast
- 50 g sourdough starter
- 190 ml water
- 150 ml fresh milk
- 50 g butter
- 10 g salt
- 20 g cocoa powder
- 50 g chocolate chips
Instructions
- Mix all ingredients except butter, salt, Sunsweet Prunes, and chocolate chips.
- Knead with a mixer on low speed for 2 minutes.
- Add butter and salt, then knead on medium speed for 8 minutes.
- Once the dough is smooth and elastic, divide it into two portions.
- Add Sunsweet Prunes to the first dough, and chocolate chips to the second dough.
- Round each dough into a ball and let it rest for 30 minutes.
- Divide each dough into portions of about 50 g each (you’ll get around 24 pieces).
- Shape each piece into a ball and rest again for 30 minutes.
- Roll each dough into an oval shape about 15 cm long.
- Braid the prune dough together with the chocolate chip dough.
- Proof for 30 minutes, then brush the top with egg yolk.
- Sprinkle chopped Sunsweet Prunes on top of the braided bread.
- Bake at 160°C for about 20 minutes, or until golden brown.
