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 looking on the internet a few days ago. Looking to find new, challenging tips, inspiring recipes that We have never tried before, to amaze my loved ones with. Searching for a long time yet couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this fabulous and simple treat simply by accident on Suncakemom. The dessert seemed so fabulous on its pic, that called for quick actions.
It was simple enough to imagine how it is created, its taste and just how much my husband might want it. Actually, it is very simple to delight the man in terms of cakes. Anyway, I visited the website and simply followed the step by step instuctions that had been coupled with impressive photographs of the process. It just makes life faster and easier. I can suppose it’s a bit of a inconvenience to shoot snap shots down the middle of cooking in the kitchen as you may ordinarily have sticky hands and so i really appreciate the commitment she devote to build this blogpost and recipe conveniently followed.
With that in mind I’m inspired presenting my very own recipe in a similar way. Many thanks the idea.
I had been tweaking the main mixture to make it for the taste of my loved ones. I can tell you it turned out an awesome outcome. They prized the flavor, the structure and loved getting a sweet such as this during a lively week. They basically wanted even more, a lot more. So the next time I am not going to commit the same mistake. I am likely to double the volume .
This post is based on Swirl bread 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.
Comments
Post a Comment