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.
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Make Ahead Tips
The dough can be made up to four days ahead of time and refrigerated, covered.
Out of this world - tasty.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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