Chocolate and Vanilla Three Kings’ Bread

Method14 steps

1. 1

   Step 1: In the stand mixer bowl, whisk the lukewarm ½ cup milk with all 1 tbsp active dry yeast and the starter’s 1 tsp granulated sugar. Whisk in the starter’s ½ cup flour. Cover with a clean towel and leave in a warm, draft-free spot for 20–25 minutes, checking from 20 minutes, until bubbling.

   Check the bubbling yeast starter · 20 minUses ½ cup whole milk, lukewarm, for the starter · 1 tbsp active dry yeast · 1 tsp granulated sugar for the starter · ½ cup all-purpose flour for the starter

2. 2

   Step 2: Wash the orange before grating its zest. Fit the mixer with its paddle and add the optional flower water, dough vanilla, all the zest, four dough eggs, 3½ cups dough flour, ½ cup dough sugar and salt (1 tsp) to the starter. Beat on low until combined. Scrape the bowl and attachment, change to the dough hook, and knead at medium speed for 10–12 minutes, until the dough pulls from the bowl and starts to slap its sides.

   Uses All the bubbling starter · Optional 1 tbsp orange blossom or rose water · 1 tsp vanilla extract for the dough · 1 tsp freshly grated orange zest · 4 large eggs for the dough · 3½ cups all-purpose flour for the main dough · ½ cup granulated sugar for the dough · 1 tsp kosher salt

3. 3

   Step 3: On low speed, add all the ½ lb softened dough butter in 4–6 additions, allowing each to incorporate before the next and scraping as needed. Then mix at medium speed for another 8–10 minutes, until the dough slaps the bowl again. It remains sticky; do not add extra flour to this mixture.

   Uses All the mixed main dough · ½ lb unsalted butter (2 sticks), in ½-inch cubes, at room temperature, for the dough

4. 4

   Step 4: Grease two medium bowls with the separate extra butter. Divide the enriched dough into two equal halves. Shape one half into a ball and put it in the first greased bowl as the vanilla dough. Leave the other half in the mixer bowl for cocoa.

   Uses All the enriched dough · Unsalted butter for greasing two bowls, as needed

5. 5

   Step 5: Mix all 3 tbsp dough cocoa into the half left in the mixer until uniform. Shape it into a ball and transfer to the second greased bowl. Cover both the chocolate and vanilla bowls and leave in a warm, draft-free place for 1–1½ hours, checking from 1 hour, until both doughs have doubled.

   Check both doughs for doubling · 60 minUses The half of the divided dough left in the mixer · The other half of the divided dough in its greased bowl · 3 tbsp unsweetened cocoa powder for the chocolate dough

6. 6

   Step 6: Gently deflate both dough portions, shape each back into a ball and cover its bowl. Refrigerate for at least 3 hours, or up to overnight.

   Check the chilled dough proof · 180 minUses Both risen dough portions

7. 7

   Step 7: Bring both covered bowls out of the refrigerator into a warm, draft-free spot for about 1 hour, until the doughs warm towards room temperature and rise.

   Warm and rise the chilled doughs · 60 minUses Both covered chilled dough portions

8. 8

   Step 8: Line a baking sheet with parchment. On a lightly dusted surface, shape each dough portion into a ball and flatten slightly. Put the vanilla round over the chocolate round and gently stretch the vanilla dough around it, turning to cover the bottom as well. Push a hole through the centre and stretch the enclosed dough into a 9-by-13-inch oval ring. Place it on the lined sheet.

   Uses Both warmed dough portions · Additional all-purpose flour for light dusting, as needed

9. 9

   Step 9: Cover the ring with a clean towel and let rise in a warm, draft-free place for about 1 hour, until puffed.

   Proof the shaped bread ring · 60 minUses The whole shaped ring on its lined sheet

10. 10

    Step 10: While the ring proves, preheat the oven to 350°F / about 180°C with a rack in the middle.

11. 11

    Step 11: In a separate bowl, mix all the topping flour (1 cup), confectioners’ sugar (1 cup) and 10 tbsp softened topping butter with the topping vanilla (1 tsp) into a smooth paste. Divide this paste into two equal halves. Knead the heaping tablespoon topping cocoa (1 heaping tbsp) into one half. Divide each half into about six portions and shape them into balls.

    Uses 1 cup all-purpose flour for the topping · 1 cup confectioners’ sugar for the topping · 10 tbsp unsalted butter (1¼ sticks), at room temperature, for the topping · 1 heaping tbsp cocoa for the chocolate topping · 1 tsp vanilla extract for the topping

12. 12

    Step 12: Beat the separate wash egg with its 1 tbsp milk. Gently brush the puffed bread with this egg wash, using enough to coat it and discarding unused raw wash. Roll each topping ball into a log, then flatten to about 7 inches long, 1 inch wide and ⅛–¼ inch thick. Lay the strips on the bread, alternating vanilla and chocolate, at approximately 2-inch intervals.

    Uses The whole puffed ring · All the two-colour topping paste portions · Egg for the wash · 1 tbsp milk for the egg wash

13. 13

    Step 13: Bake the decorated ring on the middle rack at 350°F for about 45 minutes, until golden brown, cooked through and hollow-sounding when tapped underneath.

    Bake the decorated Three Kings’ bread · 45 minUses The decorated bread, separate from unused raw egg wash

14. 14

    Step 14: Transfer the baked bread to a rack and let it cool before slicing into fifteen servings.

    Uses All the baked bread