2.5 tablespoons active dry yeast
1 cup warm water
4– 4.5 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup (1 stick) butter, melted and unsalted
1 cup chocolate chips
1 egg white, beaten
2 teaspoon honey
Thick sugar, optional
- In the bowl of a stand mixer with the paddle attachment, add the warm water, yeast and 1 tsp. honey. Stir and let it proof for 10 minutes.
- When the yeast and puffed up, add the 2 eggs and mix. Add 3 cups of flour, sugar, salt and melted butter. Mix until combined. Add remaining 1 cup of flour and let the stand mixer start to knead the dough. Add a little more flour if necessary until dough pulls away from the sides and isn’t too sticky. Mix until the dough is smooth.
- Grease another bowl with melted butter and drop the dough in there. Cover it and and keep it in a warm place to rise for about 2 hours, or until it has doubled in size.
- When it has doubled in size, flour a working surface and transfer dough. Divide into 6 equal pieces. Roll out each into around 12 inch ropes. Take 3 and flatten them a bit. Sprinkle chocolate chips and then seal those in again. Take the 3 strands and braid (it is easiest to start from the middle and work your way out!) them. Pinch the ends and tuck them under. Repeat with the other 3 ropes.
- Line 2 baking sheets with parchment paper and transfer braids, one to each pan. Cover and keep in a warm place for an hour or until it has doubled in size again.
- Preheat oven to 325 degrees F. In a small bowl, mix the beaten egg white with remaining teaspoon of honey. Brush the dough with this mixture and sprinkle with a thick baking sugar if you’d like. Bake for 30 minutes or until it is golden brown.
- Let it cool for 15 minutes and then slice and enjoy!