The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greedybread Treccia con arancia e cioccolato…

greedybread's picture

Greedybread Treccia con arancia e cioccolato…

Greedybread Treccia con arancia e cioccolato…


I have been fiddling round with brioche and buttery type breads since i tasted the Treccia in Taddeucci’s in Lucca…

Now I can never hope to recreate it UNLESS they take me on as an apprentice…

Here’s hoping:)

But here is a version that is pretty darn good.

Buttery but not too much, a little sweet with orange zest and chocolate threaded through it.

Lock it up!!

I did two versions…one with 3 braids and one with two but the original dough when rolled was sliced into two…

You can see the variance in the outcome:)

Both taste sooooooo Good, I am going to have to hide it.

Taddeucci treccia

I have to say when I last ate this in Lucca, I ate it in a day….nibble, nibble, nibble, like a mouse:)..

It is sooo good!!!

So what will you need?

This is done in 2 parts…

Spongey mix

Sponge part:

2 cups of warm milk

15g dried yeast

3tbsp maple syrup or golden syrup

1 cup of flour.

Zest & flour


3.5 cups of Plain flour

pinch of salt

Grated zest of 2 oranges

1 cup of chopped up chocolate or chocolate chips

150g butter softened

3 egg yolks.

Lovely dough…

Chocolate…a bit of this…


Warm milk and add in syrup, then yeast and then flour to a smooth paste.

Allow to stand for about 45 minutes.

Cover with gladwrap.

Combine flour, salt and orange zest together.

Add in beaten egg yolks to yeasty mix and combine well.

Add yeasty egg mix to dry and form a soft dough.

Knead for about 4-5 minutes then add in softened butter (not too soft) and knead for a further 4-5 minutes until well combined and smooth.

Dough after rising

Roll it out…


Place dough in lightly oiled bowl and cover and leave for 90 minutes.

Chop chocolate if need be and put to the side.

Place on dough on lightly floured board/bench and then cut in half.

Lightly roll out one piece to a sort of rectangle(see above) and then scatter half the chocolate across and lightly press into the dough.

Rolling, Rolling, Rolling…

Cut length ways and twist…


Roll up (as shown) tightly from the longest end.

Then cut dough long length ways in half .

Join the two ends and then twist together.

Lay out on baking tray with paper.

three pieces…

Start braiding…

Braid it baby..

All done…

With the second dough, repeat as above but once rolled, cut into 3 segments when rolled.


Roll out the three pieces so you have three ropey looking pieces.

Join together and braid until the end and then join and tuck under.

Place on baking tray and cover and leave for 90 minutes.

Ready to rise

Ready to bake…

Pre heat oven to 210 celsius about 20 minutes before rising time ends.

Brush bread lightly with egg white or beaten egg .

Egg white will give more of a glaze and beaten egg will give more color.

Place in oven and bake for 5-10 minutes, then turn done to 200 celsius and bake for another 20 minutes.

Remove from oven and allow to cool (if you can wait that long)……

When ready, pull off a piece and ENJOY, ENJOY, ENJOY!!




Absolutely heavenly for brekkie with my Turkish tar like coffee:)

Now this is a very good base recipe for sweet doughs…

Not too buttery where you need to leave it overnight but not to eggy either, so a nice mix.

You could a lot with this and I hope you enjoy working with it, especially as it is not complex.

Still warm…

Give me some…


Moist and buttery…

Morning tea?



Wingnut's picture

Lovely bake, thanks for sharing.



dabrownman's picture

I'm really hungry right now.

Nice baking

greedybread's picture

am making some into bread and butter pudding with choccie sauce :) mmmmm