Two-Tone Braided Cake by @maritoemoglie_incucina

1h15

12 servings

🌾

500 g

Type 00 flour

🍬

75 g + 1 tbsp

Sugar

🍞

7 g

Dry baker's yeast

🥛

200 ml

Warm milk

🧈

75 g

Butter

🥚

2

Eggs

🧂

1 pinch

Salt

🍫

1 tbsp

Cocoa powder

🌾

Flour

🍦

Vanilla extract

  1. Mix
    • Dry baker's yeast
    • Warm milk

    In a bowl, mix the dry baker's yeast with the warm milk and let it rest for a few minutes until activated.

  2. Combine
    • Type 00 flour
    • Sugar
    • Salt

    In a larger bowl, combine the Type 00 flour, sugar, and salt; add the melted butter, lightly beaten eggs, and activated yeast mixture.

  3. Knead

    Knead the dough until homogeneous and divide it into two equal parts.

  4. Step

    Leave one part plain.

  5. Roll

    Roll the plain dough into a rectangle.

  6. Add
    • Flour
    • Cocoa powder
    • Sugar

    Add additional flour, cocoa powder, sugar, and vanilla extract to the other dough portion.

  7. Roll
    • Cocoa powder

    Roll the cocoa dough into a rectangle.

  8. Place
    • Cocoa powder

    Place the cocoa rectangle over the plain rectangle.

  9. Roll

    Roll the dough from the long side to form a cylinder.

  10. Cut

    Cut the cylinder lengthwise in half and braid the two pieces into a crown.

  11. Transfer

    Transfer the crown to a baking tray lined with parchment paper.

  12. Rise

    Let the crown rise again for about 30–45 minutes.

  13. Preheat

    Preheat the oven to 180°C.

  14. Bake

    Bake the crown for about 40–45 minutes, until golden.

  15. Cool

    Let cool before serving.

Two-Tone Braided Cake by @maritoemoglie_incucina

1h15

12 servings

🌾

500 g

Type 00 flour

🍬

75 g + 1 tbsp

Sugar

🍞

7 g

Dry baker's yeast

🥛

200 ml

Warm milk

🧈

75 g

Butter

🥚

2

Eggs

🧂

1 pinch

Salt

🍫

1 tbsp

Cocoa powder

🌾

Flour

🍦

Vanilla extract

Preparation Steps

  1. Step 1/15

    In a bowl, mix the dry baker's yeast with the warm milk and let it rest for a few minutes until activated.

    🍞Dry baker's yeast
    🥛Warm milk
    🥣Bowl

  2. Step 2/15

    In a larger bowl, combine the Type 00 flour, sugar, and salt; add the melted butter, lightly beaten eggs, and activated yeast mixture.

    🌾Type 00 flour
    🍬Sugar
    🧂Salt
    🧈Melted butter
    🥚Eggs
    🍞Dry baker's yeast
    🥛Warm milk
    🥣Bowl

  3. Step 3/15

    Knead the dough until homogeneous and divide it into two equal parts.

  4. Step 4/15

    Leave one part plain.

  5. Step 5/15

    Roll the plain dough into a rectangle.

    🥖Rolling pin

  6. Step 6/15

    Add additional flour, cocoa powder, sugar, and vanilla extract to the other dough portion.

    🌾Flour
    🍫Cocoa powder
    🍬Sugar
    🍦Vanilla extract

  7. Step 7/15

    Roll the cocoa dough into a rectangle.

    🥖Rolling pin

  8. Step 8/15

    Place the cocoa rectangle over the plain rectangle.

  9. Step 9/15

    Roll the dough from the long side to form a cylinder.

  10. Step 10/15

    Cut the cylinder lengthwise in half and braid the two pieces into a crown.

    🔪Knife

  11. Step 11/15

    Transfer the crown to a baking tray lined with parchment paper.

    🍳Baking tray
    📜Parchment paper

  12. Step 12/15

    Let the crown rise again for about 30–45 minutes.

  13. Step 13/15

    Preheat the oven to 180°C.

  14. Step 14/15

    Bake the crown for about 40–45 minutes, until golden.

    🍳Baking tray

  15. Step 15/15

    Let cool before serving.

Composition

Ingredients

Types

Grains, Sweeteners, Leavening agent, Dairy, Eggs, Spices, Sweets, Flavoring

Ingredients

Type 00 flour, Sugar, Dry baker's yeast, Warm milk, Butter, Eggs, Salt, Cocoa powder, Flour, Vanilla extract

Notes

Sugar (for the cocoa dough), Dry baker's yeast (1 sachet, approximately 7 g), Butter (melted), Eggs (lightly beaten), Cocoa powder (for the cocoa dough), Vanilla extract (for the cocoa dough, amount not given)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Sodium, soy-free

Calories

260 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Fat: 9g, Fiber: 1.5g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 35mg, Iron: 1.2mg, Sodium: 95mg, Potassium: 90mg

Vitamins

Vitamin A: 60mcg, Vitamin B2 (Riboflavin): 0.1mg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Bowl, Rolling pin, Baking tray, Parchment paper, Knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Breakfast

Occasions

Birthday, Breakfast

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Fluffy, Soft

Flavors

Sweet, Chocolatey, Vanilla, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (store in an airtight container or wrapped in plastic wrap,keep away from direct sunlight and heat), fridge : 5 days (store in an airtight container,bring to room temperature or warm slightly before serving), freezer : 2 months (wrap tightly in plastic wrap and foil or place in a freezer bag,thaw at room temperature before serving)