📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
dang i keep on finding cool things you make, this looks so nice will make it for my son (I have started intermittend fasting 16/8h and no carbs at all to lose the stupid high fat i had, went from 120kg feeling terrible to 97 now and not stopping till the whole belly is gone so none of this goodness for me, yet baking is awesome and my son is growing and does benefit from the carbs and goodness of cacao :) ) 1 tip when making anything with chocolate, always add a little cayenne, the right amount is adding deeper flavor without actually tasting it. From the movie "Chocolate" and chef John from Foodwishes. Cayenne is healthy and a little pinch goes wth almost anything but specially chocolate.
That is awesome! Good on you mate! :) Intermittent fasting did it for me too. In about 6 months I lost 15kg. Great tip about the cayenne pepper. I do use it quite often in cooking, but I never thought of combining it with chocolate. Cheers!
Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The twists were soft with a nice chew, the chocolate cinnamon filling twisted into the dough was picture perfect and so wonderful to eat! Photos have been posted on "Charlie's Baking Buddies" #199
Hope you have a dedicated bowl licker for your chocolate filling bowl. My son is that person in my house no matter the bowl size. These look so nice! Another 'must make' soon!!!!
I've made this today kneading and all and it was really good. My only complaint is that all of it disappeared 20 minutes after baking because my family loved it. Gonna have to double this one next time
wow i love the recipe i remember making a chocolate star a couple years ago, where you layer 4 circles of yeast dough with chocolate filling in between. in the end you divide the outer circle into 16 strips and twist two strips each together resulting in 8 strips in the end and forming a cool star. i'm definitely gonna try your recipe aswell
Holy cow these look AMAZING! I'm going to try these, but I'll divide the filling and over spice half with cardamom, nutmeg, and mace. I might even use some stout in the dough! Well, I might leave that for a second attempt. lol
@@ChainBaker that was my thought, but I'd like to make changes in stages to see just how much things change. Plus, this looks pretty damn good the way it is.
@@ChainBaker I'm sure you have all kinds of great things I've never heard of. One of the reasons I love your channel is that you introduce us to recipes from different countries that don't usually get much exposure in the United States.
Hi ChainBaker! Can I brush the top with simple sugar syrup after finished baking it? It would make for additional shine and keep it longer for couple of days on counter, right? How do I avoid baked breads from getting dry after couple of days? Let's say, I bake the bread today, to serve for the day after tomorrow. Thanks so much
Every bread will start becoming stale as soon as it leave the oven. Improvers like tangzhong, yudane, and fats like butter and oil can make bread stay softer for longer. But no matter what you do it will not be great even after 24 hours. That is why bakers work at night - to make fresh bread for that day. I'd say you'll be better off making them in the morning and serve during the day :) and yes, sugar syrup will give them a nice shine and keep them softer for a bit longer.
How vital is the butter in the dough? I'm trying to adapt the recipe to be a little lower in calories, but I'm wondering the exact function of the butter in a recipe like this, with all the layers
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Great stuff! Love all your videos.
Thanks Doug 🤩
These look awesome! Thanks for the video. I've gotta try making these.
They are awesome :) I will make a savoury version in the future too!
dang i keep on finding cool things you make, this looks so nice will make it for my son (I have started intermittend fasting 16/8h and no carbs at all to lose the stupid high fat i had, went from 120kg feeling terrible to 97 now and not stopping till the whole belly is gone so none of this goodness for me, yet baking is awesome and my son is growing and does benefit from the carbs and goodness of cacao :) )
1 tip when making anything with chocolate, always add a little cayenne, the right amount is adding deeper flavor without actually tasting it. From the movie "Chocolate" and chef John from Foodwishes. Cayenne is healthy and a little pinch goes wth almost anything but specially chocolate.
That is awesome! Good on you mate! :) Intermittent fasting did it for me too. In about 6 months I lost 15kg.
Great tip about the cayenne pepper. I do use it quite often in cooking, but I never thought of combining it with chocolate. Cheers!
Okay, last day of my "vacation from work" (because weekends don't count) - I went on a "ChainBaker Chocolate Recipe Binge" - baked this today (along with two other chocolate recipes) - even made this using your "no-knead" techniques - I was pleasantly pleased with the results. The twists were soft with a nice chew, the chocolate cinnamon filling twisted into the dough was picture perfect and so wonderful to eat! Photos have been posted on "Charlie's Baking Buddies" #199
Hope you have a dedicated bowl licker for your chocolate filling bowl. My son is that person in my house no matter the bowl size. These look so nice! Another 'must make' soon!!!!
Haha I am the bowl licker 😂
I've made this today kneading and all and it was really good. My only complaint is that all of it disappeared 20 minutes after baking because my family loved it. Gonna have to double this one next time
wow i love the recipe
i remember making a chocolate star a couple years ago, where you layer 4 circles of yeast dough with chocolate filling in between. in the end you divide the outer circle into 16 strips and twist two strips each together resulting in 8 strips in the end and forming a cool star. i'm definitely gonna try your recipe aswell
That one is on my list of bakes too 😁
Very nice!
Thank you.
Looks AWESOME!!
These look so delectable! I think these’ll work with purple yam jam, too (It’s called Ube where I’m from)
For sure! :) I want to make savoury ones with pesto and parmesan too 🤤
@@ChainBaker That sounds really, really good! Then matched with something like a tomato/salsa dip 🤤
Oh yess :))
Wow beautiful
🤩
Holy cow these look AMAZING! I'm going to try these, but I'll divide the filling and over spice half with cardamom, nutmeg, and mace. I might even use some stout in the dough! Well, I might leave that for a second attempt. lol
Stout and chocolate would go well together :)
@@ChainBaker that was my thought, but I'd like to make changes in stages to see just how much things change. Plus, this looks pretty damn good the way it is.
@@ChainBaker By the way, have you made dios beigli? It looks to be right up your alley.
@@rickperez3167 we have something similar in Latvia, where I grew up. I love poppy seeds. Definitely adding this to my future projects list. Thanks 😉
@@ChainBaker I'm sure you have all kinds of great things I've never heard of. One of the reasons I love your channel is that you introduce us to recipes from different countries that don't usually get much exposure in the United States.
Hi ChainBaker! Can I brush the top with simple sugar syrup after finished baking it? It would make for additional shine and keep it longer for couple of days on counter, right? How do I avoid baked breads from getting dry after couple of days?
Let's say, I bake the bread today, to serve for the day after tomorrow. Thanks so much
Every bread will start becoming stale as soon as it leave the oven. Improvers like tangzhong, yudane, and fats like butter and oil can make bread stay softer for longer. But no matter what you do it will not be great even after 24 hours. That is why bakers work at night - to make fresh bread for that day. I'd say you'll be better off making them in the morning and serve during the day :) and yes, sugar syrup will give them a nice shine and keep them softer for a bit longer.
These look awesome! Will use this dough to make a strudel-type bread filled with custard and strawberries. ;-)
How vital is the butter in the dough? I'm trying to adapt the recipe to be a little lower in calories, but I'm wondering the exact function of the butter in a recipe like this, with all the layers
Butter makes the bread extra soft. You can also achieve this by using the scalding method ruclips.net/video/mD-DWPafMMk/видео.htmlsi=hxVUwFkJawDv9Dra
@@ChainBakerThanks! I will give this a try. Really appreciate the swift response and advice
@@ChainBaker It turned out fantastic! Got the wife's approval as well. Will be trying a savoury version someday. Thanks again!