Braids with walnuts and chocolate

Name: Braids with walnuts and chocolate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: Type 00 flour 4 cups; Sourdough starter (refreshed 4 hours ago) 100; Whole milk 1 cup; Eggs 1; Butter soft 4 ¼ tbsp; Sugar 0.3 cup; Walnut kernels 1.75 oz; Dark chocolate chips 1.8 oz; Fine salt 2 tsp; Egg yolks 1; Whole milk 1.3 tbsp

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Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 25 min
Makes: 12
Cost: Low
Note +12 hours of leavening

PRESENTATION

Recipe by
Lorenza Tinelli

Indulge in the tasty taste of chocolate walnut braided bread from Northern Italy. Here, the soft texture of classic brioche meets the rich flavors of nuts and chocolate. I mean, regions like Lombardy and Veneto really know how to take care of their sourdough starter, known as lievito madre. This attention ensures a tender and fluffy dough. Patience, for sure, is key. A slow rise enhances the dough, giving it a surprisingly moist bite that lifts this bread way above your typical sweet loaf.

Enjoyed as a special breakfast treat—especially with a cup of coffee—it carries that same cozy vibe as a homemade walnut cake. Seriously good. Once baked, the chocolate walnut braided bread impresses with intricate twists and streaks of melted chocolate. Really, each slice offers a nutty crunch, a touch of sweetness, and pure satisfaction. And listen, Italian families often rely on cherished sourdough starters for their chocolate walnut babka or a chocolate walnut challah. Each loaf has its own story and flavor.

The beauty of this bread lies in its rich yet light character—the long fermentation gives it a lively bounce, while the walnuts add an interesting texture. For real, Northern bakers sometimes include orange zest or honey. Plus, these add a special twist with a slightly tangy note that complements the chocolate perfectly. And you know, while some might liken this to a braided chocolate bread found in bakeries, the sourdough component really sets it apart.

This walnut chocolate bread recipe is something you'll want to share, blending old-school tradition with the comforting warmth of home baking. Perfect for breakfast or an afternoon treat. Every slice tells a story of time and care. It shows why natural fermentation is essential for creating a special chocolate walnut yeast bread. And here's the thing, can't go wrong with that.

INGREDIENTS

Ingredients for 12 braids: Type 00 flour 4 cups (500 g); Sourdough starter 100 - (refreshed 4 hours ago); Whole milk 1 cup (250 g); Eggs 1; Butter 4 ¼ tbsp (60 g) - soft; Sugar 0.3 cup (60 g); Walnut kernels 1.75 oz (50 g); Dark chocolate chips 1.8 oz (50 g); Fine salt 2 tsp (10 g)

for brushing: Egg yolks 1; Whole milk 1.3 tbsp (20 g)

Preparation

How to prepare Braids with walnuts and chocolate

To make the walnut and chocolate braids, pour the flour into the bowl of a stand mixer fitted with a dough hook 1, add the sourdough starter 2, and pour in the milk 3. Turn on the mixer and start working the mixture.

Incorporate the egg 4, the salt 5, and the sugar 6.

Then add the butter a little piece at a time 7, allowing the previous piece to be incorporated before adding the next. Work for at least 10 minutes. When the dough is well combined 8, add the coarsely chopped walnuts 9.

Finally, add the chocolate chips 10, work for a few moments to incorporate them 11. Transfer the dough onto a lightly floured work surface 12.

Knead by hand 13 to form a ball 14 and place it in a bowl. Cover with plastic wrap and let it rise for at least 4 hours, away from drafts 15.

Take back the dough, which will have doubled in volume 16, and divide it into 12 equal pieces using a dough scraper 17 18.

Take each piece and further divide it into three equal parts 19. With each piece, form a rope about 8 inches long 20. Overlap the ends, pressing the dough slightly 21.

Braid the three ropes 22. You should get a classic braid 23. Line a baking tray with parchment paper and place the braids on top 34.

Cover with plastic wrap 25. Let the braids rise for at least 8 hours in a warm place. After this time, prepare a mixture of egg yolk and milk. Brush the already risen braids with the mixture 26 and bake in a preheated static oven at 356°F on the middle rack for about 25 minutes. Remove the well-golden braids from the oven and let them cool completely before consuming 27.

Storage

The braids remain soft until the next day when stored in a food bag or airtight container. You can also freeze them after baking and take them out a couple of hours before consuming them, warming them in a hot oven for a minute to have them as soft as freshly baked.