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 was browsing on the internet the other day. Looking for new, challenging thoughts, inspiring recipes that I have never tasted before, to impress my loved ones with. Hunting for a while unfortunately could not come across too many interesting stuff. Just before I wanted to give up on it, I came across this fabulous and easy dessert by chance over Suncakemom. The dessert looked so tempting
on its photos, it required urgent action.
It absolutely was not so difficult to imagine how it is created, its taste and just how much my husband might like it. Actually, it is quite easy to keep happy the guy when it comes to cakes. Anyways, I went to the website and followed the step by step instuctions which were combined with nice shots of the method. It really makes life faster and easier. I can imagine that it’s a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen as you may usually have sticky hands so that i really appreciate the hard work she put in for making this blogpost .
That being said I am inspired to present my own dishes in the same way. Thanks for the idea.
I had been tweaking the initial recipe create it for the taste of my family. I have to mention it was an awesome outcome. They enjoyed the flavour, the overall look and loved having a delicacy like this in the middle of a stressful workweek. They basically requested even more, more and more. Thus next time I’m not going to make the same mistake. I’m going to multiply the quantity .
Thanks to suncakemom for the yummy Swirl bread.
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.
