לנוחות כל מי שביקש אני מעתיקה לכם לכאן את המתכון באנגלית. בימים הקרובים המתכון יעלה גם לדף של שמח במטבח בפוסט נפרד: Braided Cake with Chocolate and Coconut Filling Ingredients: For the Dough (enough for 2 cakes): 3 1/2 cups (500 grams) flour 1 tablespoon dry yeast (or half a packet (or half a cube) of fresh yeast) 1/2 cup (100 grams) sugar 100 grams butter 2/3 cup (160 ml) warm milk 2 large eggs 1/2 teaspoon salt For the Coconut filling (enough for 2 cakes): 1 cup milk 3/4 cup sugar 40 grams butter 1 teaspoon vanilla extract 200 grams (large bag) of shredded coconut For the Chocolate filling (enough for 2 cakes): 3 milk chocolate bars (total of 300 grams) For the Glaze: 1 egg beaten 1 tablespoon water Instructions: For the Dough 1. In a bowl of a stand mixer, add flour and stir the yeast into the flour. 2. add in sugar and eggs. 3. Warm milk and butter in the microwave for 1/2 minute. Add to the above mixture along with salt. 4. Attach the bowl to the mixer fitted with a dough hook. Mix on low-medium speed for 5 minutes until the dough is smooth, soft and shiny and slightly sticky. Cover the bowl with a towel or plastic wrap and leave at room temperature for half an hour to rise. Then transfer the covered bowl to the refrigerator overnight, or for at least 4 hours. Cooling is highly recommended for less sticky and more pliable dough. If you are in a hurry, you can work with the dough after it rises for a minimum of two hours but take into consideration that the dough will be sticky and you will need more flour on the work surface. 5. For the Coconut filling: Heat in a small saucepan the milk, sugar and butter. Turn off the heat when the mixture comes to a boil. Add the coconut and vanilla. Mix well and transfer to a bowl. Cool before using. 6. Place half of the dough on a lightly floured surface and roll into a rectangle large enough to place 1 1/2 bars of chocolate lengthwise down the center that leaves a large enough border. Recommended to actually place the chocolate bars to ensure the right size. 7. Transfer the rolled dough into a large pan lined with parchment paper. 8. With a sharp knife, gently mark on the dough the borders of the chocolate bars. 9. Spread a generous layer of the coconut filling within the marked borders. Note the filling height should be about a 1 cm. 10. Place on top of the coconut filling the 1 1/2 bars of chocolate lengthwise down the center. As shown in the picture, make horizontal cuts in the long borders of the dough. These flaps will be used for braiding. Tip – use the cubes in the chocolate bar as a guide. 11. Fold the flaps on the short edges over both sides of chocolate tablets. It is recommended to stretch the dough a little to ensure it is not too thick. 12. Weave the flaps first right and then left in an X pattern until the filling is completely covered. 13. Cover the cake with a towel and let rise for half an hour. Towards the end of this time, turn the oven on to 160C˚ turbo. 14. Brush the cake, including the edges and sides, in the direction of the flaps with the mixture of beaten egg and tablespoon of water. 15. Bake for 25-30 minutes, until the cake is golden. It is recommended half way through the baking time to rotate the pan around.
Posted on: Fri, 16 Jan 2015 12:11:52 +0000
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