Sweet Tooth

Dark Chocolate & Pistachio Braided Popovers

These little guys are soft, buttery, and packed with melty chocolate and a nutty crunch.

Prep

2 hours, 30 minutes

Cook

18 minutes

Total

3 hours

Serves

people

Ingredients

In a small bowl, mix the warm milk, sugar, and yeast. Cover and let it sit for about 10 minutes until it looks foamy.
Stir in the melted butter and salt. Then, using a stand mixer with the dough hook, add the flour and knead for 8–12 minutes, until the dough is smooth and elastic.
Transfer the dough to a greased bowl, cover with plastic wrap (or a clean towel), and let it rise in a warm spot for 1–2 hours, or until doubled in size.
While the dough rises, melt the butter and sugar together in a saucepan until the sugar dissolves. Add the chocolate and stir until silky smooth. Mix in the cocoa powder and cinnamon. Set aside to cool slightly.
Once the dough has risen, preheat the oven to 425°F (220°C). Punch down the dough and roll it into a rectangle about ¼-inch thick. Spread the chocolate mixture evenly over one half, then sprinkle pistachios on top. Fold the dough in half to cover the filling.
Slice the folded dough into 8 equal strips. Take each strip and cut it into three long pieces, leaving the folded side attached at the top. Braid the three pieces together, then coil the braid into a little ball.
Place each braid into a greased muffin tin. Brush with egg wash for shine, and bake for 15–18 minutes, or until golden brown.
While they’re still warm, brush with a little simple syrup and sprinkle with extra pistachios for crunch.