- Flour 1½ cups, divided
- Active Dry Yeast 3 tablespoons
- Salt ¼ teaspoon • 1 kcal
- Powdered white sugar 3 tablespoons , divided
- Low fat milk 2 tablespoons
- Unsalted butter 5 tablespoons , divided
- Vanilla Extract ½ teaspoon
- Eggs 2 large • 130 kcal
- bitter sweet chocolate 100g
- Cocoa powder ½ tablespoon
- Brown sugar 2 tablespoons
- A pinch of salt
Prepare this recipe once and you will certainly stop purchasing chocolate bread from bakery ever again! This recipe of chocolate swirl bread is so perfect that the final product will look as if you purchased one from a top notch bakery in town!
In a small pan, heat the milk and 2 tablespoons of unsalted butter together until the butter melts. Remove the pan from heat and let the mixture cool to room temperature. In a bowl, add 1¼ cups of flour, active dry yeast, salt, 2 tablespoons of powdered white sugar, and mix everything well. Add the milk mixture, vanilla, and crack open the eggs in to the flour mixture.
Now, mix everything well until you get a soft and smooth dough. Cover and keep the dough aside in a warm place until it rises to double its size. Punch out the air from the risen dough and keep it again covered in a warm place. Meanwhile, prepare chocolate filling by melting the bitter sweet chocolate and 2 tablespoons of unsalted butter.
Stir in a tablespoon of powdered white sugar and half a tablespoon of cocoa powder to it. Mix well until the mixture is of spreadable consistency. Prepare crumb topping by mixing ¼ cup flour, 2 tablespoons brown sugar, 1 tablespoon of cold unsalted butter, and a pinch of salt together until it forms large clumps. Refrigerate until use. Line a loaf pan with butter paper and keep aside.
Lightly flour a clean work surface and roll the dough in to a rectangle of a ¼ inch thickness. Evenly spread the chocolate filling over the rolled dough, but leave ½ inch from all sides. Now, roll the dough in to a log from the long side and then cut the dough in to half length wise to have two long pieces. Pinch together one end of the two log halves and then twist them slightly to have the cut side facing up. Now, twist and braid the halves one over another to create a large twist. Again, pinch the ends together and carefully transfer this twisted log in to the prepared loaf pan. Brush the log with a beaten egg and then evenly sprinkle the crumb topping evenly all over the dough log. Let it sit uncovered for 20 minutes in a warm area. Preheat the oven to 175 degrees C. Bake the loaf for about 40 minutes until it turns golden brown on top. Slice, serve and enjoy!
You may add little more flour to prepare the dough. Knead the dough really well until it is smooth and soft in consistency. Be extra careful around the final minutes of baking so that the bread does not come out charred. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.
Nutritional information (per serving): 201 Calories, 10.9g Total fat (6.3g Saturated fat, 0.5g Polyunsaturated fat, 2.1g Monounsaturated fat), 52.8mg Cholesterol, 74.5mg Sodium, 45.6mg Potassium, 23.9g Total carbohydrates (1.3g Dietary fiber, 7.7g Sugars), 4g Protein