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Sugar Free Chocolate Swirl Bread with Raisins

Supreme homemade swirl bread to go with your hot chocolate or coffee. Sugar free recipe with naturally sweet ingredients for a guilt free pleasure.Sugar Free Chocolate Swirl Bread with Raisins | SunCakeMom

It’s made with white flour so it’s not that low carb dessert as we could go but again. Who can resist to some treat every now and then? It’s perfect to go with a hot drink. The not so hidden raisins will taste like rays of sunshine on a rainy day. It’s an absolutely gorgeous dessert. Soft, fluffy and surprising. Of course you can add some sweetener to it if you feel like it’s gonna be too bland for your taste. No one will blame you for ruining the perfect harmony that would have existed as no one will know you have done it. Except maybe your guilty gluttony conscious.

Ingredients:

  • 1 cup / 240ml  Milk
  • ½ oz / 15g Fresh yeast
  • 5 cup / 600g Flour
  • 2 Eggs
  • 8 tablespoon cup / 120g Butter
  • 2 tablespoon Cocoa powder (unsweetened)
  • 7 oz / 200g Dried fruit

Instructions:

1. In a cup, combine lukewarm milk and yeast. Set it aside. If it gets foamy don’t worry. It’s completely normal.

2. In a large bowl, mix the flour, eggs, butter with the yeast and milk mixture very well until the dough gathers into a ball.

3. Put half of the dough into another bowl and leave it in a warm place to rise.

4. Mix the other half of the dough with the cocoa powder until even.

5. Put the cocoa dough half next to the other half of the dough into the bowl, cover it and leave it in a warm place for another half an hour to rise.
Sugar Free Chocolate Swirl Bread with Raisins - Dough | SunCakeMom

Sugar Free Chocolate Swirl Bread with Raisins - Dough proofed | SunCakeMom

6. Now you have time to get dried fruit ready. If necessary cut them into small pieces.

7. After half an hour turn the dough out onto a lightly floured surface and make 4 balls out of them. 2 cocoa ones and 2 plain ones. Knead until they’re smooth and elastic, leave it somewhere warm for another 20 minutes to raise.
Sugar Free Chocolate Swirl Bread with Raisins - Dough proofed separated | SunCakeMom

8. Use a rolling pin to roll one of the cocoa dough into a flat square shape as big as your tray.

9. Sprinkle half of your dried fruit supply on top.
Sugar Free Chocolate Swirl Bread with Raisins - Filling | SunCakeMom

10. Flatten one of the white dough into more or less the same size as the cocoa one and put it on to of the flat, fruited cocoa one to cover.

11. Roll it up into a rope form and put it on the tray.

12. Repeat it with the other two doughs.

13. Preheat oven 390°F / 200°C degree and bake it for half an hour.

14. Check if it’s baked with a tooth pick. There’s dough stuck on the tooth pick pop the tray back for another 10 minutes or so.

15. When it’s baked leave it to cool down a bit then you can slice it easier.
Sugar Free Chocolate Swirl Bread with Raisins - Baked | SunCakeMom

16. Slice and serve your swirl bread with some hot drink.

5 from 2 votes
Sugar Free Chocolate Swirl Bread with Raisins
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 
Supreme homemade swirl bread to go with your hot chocolate or coffee. Sugar free recipe with naturally sweet ingredients for a guilt free pleasure
Course: Dessert
Cuisine: Sugar free recipe
Servings: 20
Author: Edi Baker - SunCakeMom
Ingredients
  • 1 cup / 240ml Milk
  • ½ oz / 15g Fresh yeast
  • 5 cup / 600g Flour
  • 2 Eggs
  • 8 tablespoon cup / 120g Butter
  • 2 tablespoon Cocoa powder unsweetened
  • 7 oz / 200g Dried fruit
Instructions
  1. In a cup, combine lukewarm milk and yeast. Set it aside. If it gets foamy don’t worry. It’s completely normal.
  2. In a large bowl, mix the flour, eggs, butter with the yeast and milk mixture very well until the dough gathers into a ball.
  3. Put half of the dough into another bowl and leave it in a warm place to rise.
  4. Mix the other half of the dough with the cocoa powder until even.
  5. Put the cocoa dough half next to the other half of the dough into the bowl, cover it and leave it in a warm place for another half an hour to rise.
  6. Now you have time to get dried fruit ready. If necessary cut them into small pieces.
  7. After half an hour turn the dough out onto a lightly floured surface and make 4 balls out of them. 2 cocoa ones and 2 plain ones. Knead until they’re smooth and elastic, leave it somewhere warm for another 20 minutes to raise.
  8. Use a rolling pin to roll one of the cocoa dough into a flat square shape as big as your tray.
  9. Sprinkle half of your dried fruit supply on top.
  10. Flatten one of the white dough into more or less the same size as the cocoa one and put it on to of the flat, fruited cocoa one to cover.

  11. Roll it up into a rope form and put it on the tray.

  12. Repeat it with the other two doughs.

  13. Preheat oven 390°F / 200°C degree and bake it for half an hour.

  14. Check if it’s baked with a tooth pick. There’s dough stuck on the tooth pick pop the tray back for another 10 minutes or so.

  15. When it’s baked leave it to cool down a bit then you can slice it easier.

  16. Slice and serve your swirl bread with some hot drink.

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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