Yogurt Braid

Preheat the oven to 150 °C fan (conventional oven: 175 °C) and grease a braid pan well.

Cut the milk chocolate into small cubes.

Mix Type 405 flour with baking powder in a bowl and fold in the chocolate cubes.

Lightly beat the egg in a second bowl, then stir in the sugar, oil and natural yogurt until well combined.

Gently fold the flour–baking powder–chocolate mixture into the yogurt mixture until no dry flour remains.

Pour the batter into the greased braid pan, smooth the surface and bake for about 45–50 minutes.

Let the braid rest in the pan for about 10 minutes, then carefully turn it out and cool completely on a wire rack.

Dust the cooled yogurt braid with powdered sugar and serve.