Chocolate Swirl Bread
Can’t decide between chocolate or plain bread? Roll them up into one and never look back because chocolate swirl bread simply is the best!
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 we can add some sweetener to it if we feel like it’s gonna be too bland for our taste. No one will blame us for ruining the perfect harmony that would have existed as no one will know the we have done it. Except maybe our guilty gluttony conscious.
Ingredients
(for 2 rolls)
- 5 cup / 600g Flour
- 2 Eggs
- 8 tablespoon cup / 120g Butter
- 1 cup / 240ml Milk
- ½ oz / 15g Fresh yeast
- 2 tablespoon Cocoa powder
- 7 oz / 200g Dried fruit
- 2 oz / 50g Chocolate chips
- 1 Egg or better just egg yolk for eggwash
Note:Only dried fruit is used to sweeten the bread. Add sweetener of choice to the dough if desired.
Kitchen Utensils
- 11½” x 4½” / 29,5cm x 11cm Baking Tray
How to make Chocolate swirl bread
- In a large bowl add the flour, eggs, butter, yeast and milk.
- Knead it together until the dough gathers into a ball.
- Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.
- Mix the other half of the dough with the cocoa powder until even. We may need to do this by hand if our kneading machine won’t pick up the small dough.
- Once we get a uniform textured dough, place it next to the plain dough to double. During the process sprinkle some water on top of the dough so it won’t dry out.
- After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
- Take the dough out onto a lightly floured surface and sprinkle some flour on top too. The recipe is for 2 rolls so its time to halve the dough. Cut each dough into two and proceed with one of them to the next step.
- Roll one of the halved dough out to the size of our baking tin.
- Then roll it out in the other direction about 4 times as much.
Filling
- Cut the fruits and chocolate to the size we like them best.
Assembly
- Sprinkle the filling on top.
- If hasn’t been done yet then cut the chocolate dough into two too. Roll one out to the same size as the plain one.
- Place it on top of the filling.
- Roll them up into a log.
- Place the roll into a baking tray with parchment paper and repeat the process with the remaining dough. Leave them to raise again for 30 – 90 minutes.
- Once the dough doubles whisk egg or better egg yolk for egg-wash and brush it on top of the roll.
- Preheat oven 365°F / 180°C degree and bake it until its top is getting a lovely golden brown color, for about half an hour.
- Let it cool a bit then slice it up.
Enjoy!
Chocolate swirl bread is a real treat but so are these cuties:
- Easy Cinnamon Roll Recipe
- Chimney Cake Recipe
- Braided Bread Recipe with Chocolate Filling
- Sweet Rolls with Chocolate
Chocolate Swirl Bread Recipe
Can't decide between chocolate or plain bread? Roll them up into one and never look back because chocolate swirl bread simply is the best!
Servings 40
Equipment
- 11½" x 4½" / 29,5cm x 11cm Baking Tray
Ingredients
- 5 cup / 600g Flour
- 2 Eggs
- 8 tablespoon cup / 120g Butter
- 1 cup / 240ml Milk
- ½ oz / 15g Fresh yeast
- 2 tablespoon Cocoa powder
- 7 oz / 200g Dried fruit
- 2 oz / 50g Chocolate chips
- 1 Egg or better just egg yolk for eggwash
Instructions
Dough
- In a large bowl add the flour, eggs, butter, yeast and milk.
- Knead it together until the dough gathers into a ball.
- Put half of the dough into another bowl, cover it and put it aside in a 68°F - 81°F / 20°C - 27°C place to rise.
- Mix the other half of the dough with the cocoa powder until even. We may need to do this by hand if our kneading machine won't pick up the small dough.
- Once we get a uniform textured dough, place it next to the plain dough to double. During the process sprinkle some water on top of the dough so it won't dry out.
- After about 30 - 90 minutes depending on the temperature, the dough should be doubled or at least raised.
- Take the dough out onto a lightly floured surface and sprinkle some flour on top too. The recipe is for 2 rolls so its time to halve the dough. Cut each dough into two and proceed with one of them to the next step.
- Roll one of the previously halved dough out to the size of our baking tin.
- Then roll it out in the other direction about 4 times as much.
Filling
- Cut the fruits and chocolate to the size we like them best.
Assembly
- Sprinkle the filling on top.
- If hasn't been done yet then cut the chocolate dough into two too. Roll one out to the same size as the plain one.
- Place it on top of the filling.
- Roll them up into a log.
- Place the roll into a baking tray with parchment paper and repeat the process with the remaining dough. Leave them to raise again for 30 - 90 minutes.
- Once the dough doubles whisk egg or better egg yolk for egg-wash and brush it on top of the roll.
- Preheat oven 365°F / 180°C degree and bake it until its top is getting a lovely golden brown color, for about half an hour.
- Let it cool a bit then slice it up.
Notes
Enjoy!
Pin now, Enjoy later!
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.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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buenas noches… las recetas deberían venir también en español
Hola Nelya, voy a intentar de hacerlo. 🙂 Pero puedes usarlo traductor de Google, si quieres.