12 h 0 min

Step 1

Starting by preparing the dough: In a stand mixer's bowl combine milk, sour cream, sugar, egg, yeast, and flour.

Step 2

Start kneading on low speed (about 5) and gradually add the salt and butter. Continue kneading for an additional 2 minutes.

Step 3

Increase the mixer speed to the second lowest speed and knead for about 10 minutes until you get a smooth and elastic dough.

Step 4

Cover the dough and let it rest until it doubles in size (about an hour or in the fridge overnight).

Step 5

In the meantime let's make the pastry cream: In a small pan, simmer the milk, vanilla, and sugar.

Step 6

In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.

Step 7

Temper the egg mixture by slowly pouring the hot milk mix into the egg mix while continuously stirring.

Step 8

Pour the mixture back into the pan through a strainer and cook over medium heat, stirring constantly until the cream thickens and comes to a boil. Once it boils, remove from heat and continue stirring for additional 20 seconds.

Step 9

Transfer the cream to a bowl, cover it tightly with plastic wrap directly touching the surface of the cream, and refrigerate until completely cooled (about 1-1.5 hours, can be done a day in advance).

Step 10

Prepare the sugar glaze: In a small pan, bring water and sugar to a boil, stirring until the sugar dissolves completely. Remove from heat and let it cool before using.

Step 11

Shaping: Once the dough has doubled in size, transfer it to a floured surface and roll it out into a large, even rectangle, about 1/2 cm thickness.

Step 12

Spread the prepared pastry cream over half of the rectangle, then sprinkle chocolate chips on top.

Step 13

Fold the top half of the dough over the filling and press the edges to seal.

Step 14

Cut the rectangle into 12 equal rectangular pieces using a pizza cutter.

Step 15

Take each piece and cut vertically to 3 equal strips. Braid them.

Step 16

Place the braided doughs on a baking tray with parchment paper, leaving some space between them.

Step 17

Cover and let them proof for about 30 minutes. in the meantime, preheat the oven to 350F or 180C.

Step 18

Brush the braided dough with an egg and bake for about 25-30 minutes or until golden brown.

Step 19

Remove from the oven and brush them immediately with the sugar glaze.

Step 20

YASSS!