Swirl bread recipe

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 recently have a little time, I was surfing on the internet last week. On the lookout for new, intriguing ideas, inspirational dishes that I’ve never tasted before, to treat my family with. Looking for a while unfortunately couldn’t find any interesting things. Right before I thought to give up on it, I came across this scrumptious and easy treat simply by chance. The dessert seemed so fabulous on its image, that required instant actions.

It had been easy to imagine just how it’s made, its taste and just how much my husband might like it. Mind you, it is quite simple to please the guy in terms of cakes. Anyways, I visited the site: Suncakemom and followed the step-by-step instuctions that have been accompanied by impressive photographs of the method. It just makes life rather easy. I can imagine that it’s a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen because you normally have sticky hands thus i highly appreciate the commitment she put in for making this post .

With that in mind I’m empowered presenting my own, personal formulas in a similar way. Appreciate your the idea.

I had been tweaking the main formula to make it for the taste of my loved ones. I’ve got to mention it turned out an incredible success. They prized the flavor, the consistency and loved having a delicacy such as this in the middle of a stressful workweek. They basically wanted more, a lot more. Thus the next occasion I am not going to make the same mistake. I am going to multiply the quantity .

Many Thanks to suncakemom for the luscious Swirl bread recipe.

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.