Braided Chocolate Muffins

These braided chocolate muffins are pillowy-soft yeasted muffins inspired in part by potato rolls, brioche, and of course, yeasted muffins. Using instant mashed potato flakes in a sweet roll dough, the resulting texture is perfectly balanced right in between being bready and cakey and simply soft on the inside.

The rich, lightly sweetened chocolate dough is filled and braided with buttery marshmallow cream, which melts and caramelizes into the dough while baking, giving a chewy texture on the muffin top and sides for contrast.

The secret ingredient to these braided chocolate muffins is instant mashed potatoes. Like in potato rolls, the starch helps to absorb lots of moisture to keep the dough soft. Unlike potato rolls made with boiled and mashed potatoes, we can take a shortcut by adding dried potato flakes — i.e. instant mashed potatoes — straight into the dough!

BRAIDED CHOCOLATE MUFFIN INGREDIENTS:

3/4 c warm milk

1/3 c instant mashed potatoes

1/3 c cocoa powder

2 large eggs 

1/3 c sugar

1 packet (2-1/4 tsp) active dry yeast

2 cups all purpose flour

1/3 c salted butter, chopped, cold

MARSHMALLOW CREAM INGREDIENTS:

4 c mini marshmallows

6 tbsp salted butter

1. Combine milk and instant mashed potato flakes in a mixing bowl. Using the paddle attachment, mix on low speed for 1 minute until the consistency is similar to cottage cheese.

2. Add eggs, sugar, and cocoa powder. Mix on low speed until fully incorporated.  

3. When the consistency is runny, you can switch to the kneading hook attachment.

4. Add yeast and flour. Knead until it forms a ball of dough.

5. Add butter one piece at a time until combined.

6. Knead the dough on low speed for 20-30 minutes, until the dough is smooth and elastic.

1. The dough is ready to rise when smooth, elastic, and can be stretched thin.

2. Place the dough in a square or rectangle pan. The shape of the pan will make it easier to roll out into a rectangle shape later.

3. Cover with plastic wrap

4. Let rise until doubled in size, about 2 hours.

When the dough has risen in bulk, you can make the marshmallow cream for the filling. Or you can use ganache, Nutella, peanut butter, caramel, jam, whatever you like to go with chocolate.

1. Place the melted butter and marshmallows in a large bowl. Mix until all marshmallows are covered with butter.

2. Microwave in 30 second increments, mixing in between.

3. Mix until the butter and melted marshmallows are fully combined.

Let cool to touch.

1. Punch down the dough and place on a lightly floured surface.

2. Roll to about a 19” x 11” rectangle.

When the marshmallow cream is cool to touch, you are ready to fill.

1. Spread the marshmallow cream into a thin layer on the rolled dough.

2. Fold the top third down.

3. Fold the bottom third up to seal.

1. Trim the left and right edges of the folded dough to make a rectangle with a length of about 18” and straight edges.

2 .Slice the dough into 12 equal strips.

3. Slice each strip into thirds.

4. Braid each third together.

5. Roll the braid up.

6. Place the roll seam down into generously greased muffin pan.

Let the rolls rise for 1 hour. If you are baking in the morning, they can be placed in the fridge to rise overnight. Bake in a preheated oven at 350F for 20 minutes. After baking, the marshmallow cream will be melted right into the muffin and some onto the pan. While hot, remove the muffins from the tin using a spatula.