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 surfing on the internet the other day. Trying to find new, exciting tips, inspirational meals that I’ve never used before, to astonish my family with. Looking for a long time but couldn’t come across lots of interesting things. Right before I wanted to give up on it, I discovered this fabulous and easy dessert by luck on Suncakemom. The dessert seemed so delicious on its photos, that required fast action.
It had been not difficult to imagine just how it is made, its taste and just how much my hubby might like it. Actually, it is quite easy to delight the guy in terms of puddings. Anyway, I visited the page and simply used the step by step instuctions that have been coupled with superb snap shots of the procedure. It really makes life less difficult. I can imagine that it is a bit of a hassle to take pics in the middle of baking in the kitchen because you typically have gross hands thus i really appreciate the time and energy she put in to build this post and recipe conveniently implemented.
With that said I’m empowered to present my personal dishes similarly. Appreciate your the thought.
I was tweaking the initial mixture to make it for the taste of my family. I have to say it was an incredible success. They enjoyed the taste, the thickness and enjoyed getting a sweet like this during a hectic workweek. They ultimately wanted lots more, many more. Thus the next occasion I’m not going to make the same mistake. I’m likely to double the volume .
This Chocolate 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.
