Supreme homemade swirl bread to go with our hot chocolate or coffee. Sugar free recipe with naturally sweet ingredients for a guilt free pleasure.
As I currently have a little time, I had been looking on the web a few days ago. In need of new, intriguing tips, inspirational recipes that We have never tried before, to amaze my loved ones with. Looking for a long time but could not discover too many interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and easy treat simply by chance over Suncakemom. The dessert seemed so fabulous on its photo, that called for prompt actions.
It was easy to imagine how it’s made, how it tastes and how much my husband will probably enjoy it. Actually, it is rather easy to please the guy in terms of treats. Anyhow, I got into the blog and simply used the step-by-step instuctions that have been coupled with wonderful pictures of the procedure. It just makes life rather easy. I could imagine that it is a bit of a hassle to take photographs in the middle of cooking in the kitchen as you may typically have sticky hands therefore i seriously appreciate the commitment she placed in for making this post .
That being said I am encouraged to present my very own recipes in a similar way. Many thanks for the idea.
I was tweaking the initial formula to make it for the taste of my loved ones. I’ve got to mention it had been an awesome outcome. They prized the taste, the structure and loved having a delicacy such as this during a lively week. They quite simply wanted even more, a lot more. So the next time I’m not going to make the same mistake. I am going to double the amount .
Chocolate Swirl bread recipe credit SunCakeMom.
In a cup, combine lukewarm milk and yeast. Set it aside. If it gets foamy don’t worry. It’s completely normal.
In a large bowl, mix the flour, eggs, butter with the yeast and milk mixture very well until the dough gathers into a ball.
Put half of the dough into another bowl and leave it in a warm place to rise.
Mix the other half of the dough with the cocoa powder until even.
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.
Now we have time to get dried fruit ready. If necessary cut them into small pieces.
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.
Use a rolling pin to roll one of the dough into a flat square shape as big as our tray.
Sprinkle half of the dried fruit supply on top.
Flatten one of the other color dough into more or less the same size as the first one and put it on top.
Roll it up into a rope form and put it on the tray.
Repeat it with the other pair of dough.
Preheat oven 390°F / 200°C degree and bake it for half an hour.
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.
When it’s baked leave it to cool down a bit then we can slice it easier.