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 some time, I had been searching on the internet last week. On the lookout for new, exciting tips, inspiring meals that I’ve never tested before, to treat my family with. Hunting for a long time yet couldn’t discover any interesting stuff. Just before I thought to give up on it, I discovered this scrumptious and simple treat by chance on Suncakemom. It looked so fabulous on its image, it called for immediate actions.
It had been simple enough to imagine the way it’s created, its taste and how much my husband is going to want it. Actually, it is very easy to delight the man in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I visited the page and then used the precise instuctions which were accompanied by wonderful images of the method. It really makes life much easier. I could suppose it’s a bit of a effort to shoot pics in the midst of cooking in the kitchen as you may most often have sticky hands therefore i genuinely appreciate the effort and time she placed in to build this post .
With that said I am inspired to present my personal recipes in the same way. Appreciate your the thought.
I was fine tuning the main mixture to make it for the taste of my family. I have to say that it was an incredible success. They enjoyed the taste, the thickness and loved having a delicacy such as this during a lively workweek. They quite simply demanded more, a lot more. Hence the next time I’m not going to make the same miscalculation. I am gonna multiply the volume to keep them delighted.
The origanal 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.