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 a little time, I was surfing on the web a few days ago. Looking for fresh, challenging thoughts, inspiring recipes that I’ve never tried before, to surprise my loved ones with. Hunting for a long time but couldn’t discover any interesting stuff. Right before I wanted to give up on it, I ran across this fabulous and easy treat by accident on Suncakemom. The dessert looked so delightful on its photo, it required rapid actions.
It was simple enough to imagine how it’s created, how it tastes and how much boyfriend will love it. Mind you, it is quite simple to delight the guy when it comes to desserts. Anyhow, I got into the blog and simply used the precise instuctions that had been combined with nice images of the procedure. It just makes life much simpler. I could suppose it’s a bit of a inconvenience to take photographs in the middle of baking in the kitchen as you may typically have gross hands thus i highly appreciate the time and effort she devote to make this blogpost .
Having said that I’m encouraged to present my personal recipes in a similar way. Thanks for the concept.
I had been fine tuning the initial recipe create it for the taste of my family. I’ve got to mention that it was an awesome outcome. They prized the taste, the consistency and loved having a treat such as this in the middle of a stressful week. They basically requested lots more, many more. So the next occasion I’m not going to commit the same miscalculation. I am likely to twin the amount .
This Chocolate swirl bread was provided to us by 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.