PHOTO RECIPE Yeast Pudding Cake

First, we prepare the filling. We cook the chocolate pudding in milk along with the sweetener. When it is already thick, we add the chocolate and stir until it melts. Then we also mix in butter.

Pour the pudding into a bowl, cover the surface with foil and set aside to cool in the refrigerator.

We heat the milk. We add yeast, sugar, melted butter, and yolks to the warm milk. We mix it. We add sifted flour and salt. We knead the dough. I kneaded it by hand. Once we have kneaded the dough, we cover it with a cloth and set it aside to rise for an hour.

Divide the risen dough into 2 equal parts.

Roll out into the shape of a rectangle, spread half of the filling and roll up like a strudel. Process the other half of the dough in the same way.

We weave together the two emerged parts.

I translated them into a form for a bishop's bun.

Brush with egg (I just used the yolk).

Bake at a temperature of 180 degrees for 15 minutes. Then we reduce the temperature to 160 degrees. I baked for 25 minutes and then I transferred the braid to a sheet and baked for another 10-15 minutes.