Sweet Russian chocolate braid from The Best of Fine Cooking: Breads (page 20) by Maggie Glezer

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Notes about this recipe

  • chawkins on February 06, 2013

    Wonderful bread filled with pastry cream and chocolate chips by Maggie Glezer. But it is a very sticky dough and she had you alternate processing with a metal blade in the FP and hand kneading on an unfloured surface 5 times. Everytime you transfer the dough in and out of the FP, make sure that the bowl is cleared of dough, so the blade can seat properly or you'll end up with dough up the shank of the blade, on the spindle of the FP and on the underside of the bowl, ask me how I know. This seem to be a common problem because of the stickiness of the dough. Someone on the fine cooking forum described the same problem but she blamed it on her bland new KA FP, I think it is operator error.

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