Wednesday, August 24, 2011

Chocolate Swirl Bread

This bread tastes almost like a chocolate babka bread but the only difference is that it is done with melting chocolate and using egg white for the filling.  I did not do too well with the spirals.  Should master the technique of folding, rolling and folding of the dough...:{

The ingredients and also method of doing is quite long but if you love to challenge yourself to some serious bread making, then you should give it a try.


(A) Sponge Dough
2 tsp yeast
2 tbsp water

420g bread flour
½ tbs sugar
220ml cold water

(B) Main Dough
50g sugar
1 tsp salt
1 egg

120g plain flour
60g bread flour
1 tsp yeast
40ml cold water

60g margarine/ butter


Mix yeast and water and leave aside for 10 minutes. Add the remaining ingredients from (A) and knead to form dough. Cover and rest for 2 1/2 hours.

Add sugar, salt and egg from the main dough. Mix till well blended. Then add flour, instant yeast and water. Knead till all ingredients well combine and form dough.

Add in margarine and knead to form smooth and elastic dough. Cover and let it rest for 10 minutes. Then it is ready for making bread.

Chocolate filling

50g cooking chocolate
20g margarine/ butter

20g bread flour
10g cocoa powder
5g corn flour

60g milk
20g sugar
1 egg white

Method For Chocolate filling

Melt the chocolate and margarine via double boiler method. Set aside.

In a mixing bowl, sift in all the flour from (B). Then add in milk and sugar. Mix well. Follow by melted chocolate, margarine mixture. Lastly add in egg white. Whisk till all well combine.

Cook the mixture on stove at low flame. Do whisk constantly while heating up the mixture. The chocolate filling is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir).

Transfer the chocolate filling on cling wrap. Cover with cling wrap and leave aside to cool (about 3-5minutes).

Roll out the filling into square (about 18cm x 18cm). Wrap and keep in the fridge to set.


Roll out the dough into square (about 2 times bigger than chocolate filling).

Remove the chocolate filling from fridge and place in the center of the roll out dough. Wrap the filling like parcel.

Then roll out the parcel 2 times bigger than the original size. Fold 1/3 to the middle. Fold the other 1/3 on top. Repeat the same process for another 2 times.

 After the folding process, roll out the dough into rectangle shape. Cut the dough into 3 equal strips (with the top still attach).

 Braid the strips into plait. Place inside a grease mould and leave to rest for 45 minutes.

Bake in preheated oven 170C about 25-30 minutes. Do cover with aluminium foil if the top brown too quick during the baking time.

 Remove and cool on wire rack.

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