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 most recently have some time, I was searching on the web last week. Trying to find fresh, fascinating tips, inspiring meals that We have never tried before, to treat my family with. Looking for quite some time unfortunately couldn’t come across any interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple treat by luck at Suncakemom. It seemed so delightful on its pic, that required urgent actions.
It was easy to imagine how it is created, how it tastes and how much my husband will want it. Actually, it is extremely easy to delight him when it comes to desserts. Anyways, I got into the site and used the precise instuctions that have been combined with superb graphics of the process. It just makes life less difficult. I could suppose it is a slight effort to shoot photos down the middle of baking in the kitchen as you usually have sticky hands so I seriously appreciate the time and energy she put in to make this post .
With that said I am encouraged to present my own, personal formulas in a similar fashion. Appreciate your the idea.
I had been fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to say that it was a great success. They loved the flavour, the consistency and loved having a sweet like this in the midst of a lively week. They quite simply wanted even more, a lot more. Thus the next time I’m not going to make the same mistake. I’m going to multiply the quantity .
All credit from Chocolate swirl bread goes to 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.