I even learned to braid just for this... however, the eggs did not survive the baking...
Na ya... chocolate melts when it gets warm. Sorry about that but I bet it tasted good!
The only thing that might make holes that you could later fill might be small peeled potatoes that you could remove and then glue the chocolates with a little frosting into the cooled brioche. The dough looks like came out well in spite of the melt down. I feel for you!
good idea with punching holes and then inserting the pretty colored chocolate eggs once the bread is baked. Or make dough eggs and then color the dough ;)
I have always put small RAW colored eggs into my braid and they cook along with the bread and do quite well... a little of the dye might bleed into the bread (very little) but the eggs are "hard-boiled" texture when done. I bet the bread with was great and with sugar and chocolate... can't be bad...
The fun this is... you get to try again... Happy baking.
you could have braided the chocolate eggs into the bread with just the tops peaking out and it might have worked out. Chocolate in bread can't be bad no matter how it turns out !
Hello Larry, Beautiful braiding.....but I think you continue to be inspired by those leaking calzones you made last week.
What will you leak and/or melt over your breads next, I wonder. ; )
It is all about experimenting.....that is what keeps us all baking!
What indeed... muahaha....
A good number of children at Easter dinner put that one too, out of its misery.
Children really are more than tax deductions and tax credits :-)