Summary

Ingredients

For the yeast dough:

• 500g flour
• 0.5 ½ cube yeast, or 1 pack dry yeast
• 1 egg (s)
• 50 grams sugar
• 50 g butter, soft
• 1 tablespoon applesauce
• 1 drop aroma (bitter almond aroma)
• 1 teaspoon salt
• 200 ml milk

For the filling:

• 200 g sour cream
• 150 g chocolate, white
• 100 g chocolate, chopped
• 1 egg (s)
• 1 tablespoon pudding powder (vanilla flavor)

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Instructions

1. Personally, I never make a pre-dough because it works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do so.
2. Knead the flour and soft but not runny butter briefly and add the aroma. Mix the milk with the yeast, the egg and salt well and add together with the sugar and applesauce and knead for at least 10 minutes until a uniform mass is formed. (The dough must not be too moist, then it is better to add a little flour). Now cover the dough and let it rest for at least 1 - 2 hours. The preparation of the dough in the bread maker is also possible.
3. In the meantime, carefully melt the white chocolate in a saucepan over the lowest heat. When the chocolate has melted, take it off the stove immediately and let it cool down briefly.
4. Then fold in the sour cream with a whisk and mix very well. Only then add the egg and beat again vigorously so that it does not start to stagnate.
5. Now add the pudding powder last (this serves to bind the mass better, as the filling is quite liquid).
6. After resting, whip the yeast dough vigorously again and knead well. Now roll out the dough into a large rectangle on a floured work surface, it should be approx. 1 cm thick. Brush the dough with the cream chocolate mixture, then spread the finely chopped chocolate over it, then roll up. Now put the roll in a well-greased springform pan and cut a few times at the top so that it doesn`t tear open unattractively. Let rise again for a good 30 minutes until the dough has visibly increased its volume.
7. Now bake the roll in a preheated oven at 165 ° C convection, 180 ° C top / bottom heat would be better, bake for a good 35-40 minutes.
8. (Each oven heats differently, so it may take a little longer, with others it takes less, so I would always look how dark the braid has become.)
9. For a nice crust, I put sugar on the dough before putting it in the oven to bake.
10. It is very fluffy and incredibly juicy and fresh and the sour cream gives it that certain flair. If you don`t like it so sweet, you can leave out some sugar in the dough.