Chocolate swirl bread

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 lately have a little time, I had been browsing on the web the other day. Looking to find fresh, stirring thoughts, inspiring dishes that We have never tasted before, to treat my loved ones with. Searching for a long time yet couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I came across this delightful and easy dessert by chance over Suncakemom. The dessert looked so yummy on its pic, that required urgent actions.

It absolutely was not difficult to imagine just how it is created, its taste and how much my hubby will probably want it. Actually, it is rather easy to keep happy him in terms of treats. Anyways, I went to the blog and simply followed the simple instuctions which were accompanied by great shots of the operation. It just makes life less difficult. I can suppose it’s a slight hassle to shoot photographs down the middle of cooking in the kitchen as you normally have sticky hands thus i really appreciate the time and energy she devote to make this post .

Having said that I’m empowered presenting my personal recipe in a similar fashion. Thanks for the thought.

I had been fine tuning the original formula to make it for the taste of my family. I have to say it was an awesome success. They loved the flavour, the thickness and loved getting a sweet such as this in the middle of a hectic week. They ultimately demanded more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I’m going to twin the amount to get them pleased.

This Swirl bread recipe is from 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.

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