Notice this sweet bread recipe here. The chocolate veins running through the bread caught my attention. Just loved the marbled swirls.
My chocolate swirls/veins were not so defined, that is because I didn't roll out the dough thinly enough. Fortunately that didn't affect the overall taste - only the 'look' ;)This recipe may look a little tedious but believe me it is worth all the effort!! This bread is really soft and airy. I just love tearing and munching layer by layer!
The texture of the bread is almost brioche-like, though not as rich or buttery. As you are using grated chocolate, the taste of the chocolate will not be so intense.
Adapted recipe For the dough
174g milk
74g caster sugar (reduced from the original recipe because sugar is sprinkled for the chocolate filling)
8g instant yeast
446g bread flour
2 eggs
1 egg yolk
1 tsp vanilla extract
3/4 scant tsp salt
140g butter, room temperature
For egg wash
1 egg yolk mix with 1 tbsp cream or milk
For chocolate filling
Some soften butter, grated dark chocolate, sugar and dash of cinnamon (to suit your taste)
Method:
- Mix all ingredients for the dough except the salt and butter.
- After 4 min, add in the salt and continue to knead.
- After 10 min add in all the butter. The dough may get a little messy/slushy, don't worry, persist and continue to knead the dough. After about a further 10 min, the dough will come together and the final dough will be satin like.
- Rest dough for about 1.5 – 2 hours.
- Roll dough out (the dough will feel very light and airy, like thousands of tiny bubbles - a good sign that the bread will be very fluffy!!).
- Spread some softened butter, leaving a 1/2 inch border around. Brush some egg wash on the border. Sprinkle some grated chocolate, sugar and cinnamon.
- Roll dough into a log, starting on the longest end.
- Pinch ends together firmly to form a ring.
- Place dough into greased cake pan. As an option, you can toss in some sliced almonds at bottom of your greased cake pan.
- Proof dough for 1.5 hours or double in volume. Alternatively let dough rise in pans in refrigerator for 8 – 12 hours, bring to room temperature 3-4 hours before baking.
- Brush the top with a little egg wash before baking.
- Bake in preheated oven at 175 degrees for about 40 min. Don a tent if the top browns too quickly. Note that you may have to play with top and bottom heat for the last 20 min to ensure that the bread browns evenly, even inside the tin.
- Leave baked bread in tin for about 10 min before removing and transferring to cool completely on rack.
Looks like a HUGE funny hat huh?
This recipe yields quite a large and high loaf. On hindsight, I should have divided the dough into 2 after the 1st rest. Underestimated the size of my bundt tin - thought it would be big enough! Never mind, the important thing is that it turned out well.
I really enjoyed this soft and fluffy bread and will definitely be making more of this yummy bread to share with my friends and family. Will also be submitting it for yeast spotting @ WildYeast.
Bench notes - Do not be afraid to roll the dough out thinner! (refer to step 6 above)
