Yield: Yields one loaf
This braided sweet bread is based on a soft potato-and-sour-cream dough, filled with a thick pastry cream and flecked with mini chocolate chips. The pastry cream should be quite stiff so that it doesn’t ooze out from the dough; make it just after you make the dough to allow enough time to cool.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The dough can be made up to four days ahead of time and refrigerated, covered.
Out of this world - tasty.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?