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 searching on the internet yesterday. Trying to find fresh, stirring tips, inspiring dishes that We have never used before, to delight my loved ones with. Looking for quite some time unfortunately could not discover any interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple dessert by accident at Suncakemom. The dessert seemed so tempting
on its snapshot, that called for rapid actions.
It was not difficult to imagine the way it is made, its taste and just how much boyfriend will probably enjoy it. Mind you, it is very simple to please the man in terms of treats. Anyway, I visited the site and simply used the precise instuctions that had been accompanied by superb snap shots of the method. It just makes life faster and easier. I could suppose it’s a bit of a hassle to take snap shots down the middle of cooking in the kitchen as you may usually have sticky hands and so i really appreciate the effort and time she devote for making this blogpost and recipe conveniently followed.
That being said I’m encouraged to present my own, personal dishes in a similar way. Many thanks the idea.
I was fine tuning the main formula to make it for the taste of my family. I can say it absolutely was a great outcome. They prized the flavour, the consistency and enjoyed getting a delicacy like this in the middle of a hectic week. They quite simply asked for more, many more. Hence the next occasion I’m not going to make the same miscalculation. I’m going to double the volume to get them happy.
This Swirl bread recipe post was made possible 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.