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Chocolate Swirl Loaf

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Chocolate Swirl Loaf

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Chocolate Swirl Loaf Recipe Chocolate Swirl Loaf Recipe

This scrumptious (and beautiful) wreath-shaped loaf is perfect for a vacation brunch.

At a look

Prep
Bake
Total
Yield
One 10″ wreath

Ingredients

Dough

  • three/four cup lukewarm water
  • 2 huge eggs
  • 2 three/four cups King Arthur Unbleached All-Purpose Flour
  • three/four cup Hi-maize Fiber
  • four tablespoons butter
  • 1/four cup sugar
  • 1 1/four teaspoons salt
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons prompt yeast
  • 1 teaspoon vanilla

Filling

  • half cup + 2 tablespoons Chocolate Schmear*
  • 1/four cup sugar
  • 1 cup chopped toasted almonds or walnuts, non-compulsory

Glaze

  • 1 cup glazing sugar or confectioners’ sugar
  • half teaspoon vanilla or scant 1/four teaspoon almond flavoring
  • 2 tablespoons cream or part and part

Dough

  • 6 oz. lukewarm water
  • 2 huge eggs
  • 11 half oz. King Arthur Unbleached All-Purpose Flour
  • three oz. Hi-maize Fiber
  • 2 oz. butter
  • 1 three/four oz. sugar
  • 1 1/four teaspoons salt
  • 1 ounce Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons prompt yeast
  • 1 teaspoon vanilla

Filling

  • 6 1/four oz. Chocolate Schmear*
  • 1 three/four oz. sugar
  • four oz. chopped toasted almonds or walnuts, non-compulsory

Glaze

  • four oz. glazing sugar or confectioners’ sugar
  • half teaspoon vanilla or scant 1/four teaspoon almond flavoring
  • 2 tablespoons cream or part and part

Dough

  • 170g lukewarm water
  • 2 huge eggs
  • 326g King Arthur Unbleached All-Purpose Flour
  • 85g Hi-maize Fiber
  • 57g butter
  • 50g sugar
  • 1 1/four teaspoons salt
  • 28g Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons prompt yeast
  • 1 teaspoon vanilla

Filling

  • 177g Chocolate Schmear*
  • 50g sugar
  • 113g chopped toasted almonds or walnuts, non-compulsory

Glaze

  • 113g glazing sugar or confectioners’ sugar
  • half teaspoon vanilla or scant 1/four teaspoon almond flavoring
  • 2 tablespoons cream or part and part

Instructions

  1. Combine the entire dough elements in a big bowl, a bread system, or within the bowl of your stand mixer.
  2. Mix and knead the whole thing in combination until you may have made a cushy, easy dough.
  3. Cover the bowl, or position the dough in evenly greased container, and make allowance it to upward thrust for roughly 1 hour; it will grow to be puffy, however may not double in bulk.
  4. Transfer the dough to a evenly greased paintings floor, and roll it right into a 12″ x 20″ rectangle.
  5. Warm the half cup Chocolate Schmear in brief within the microwave, to make it spreadable.
  6. Spread the Schmear over the dough, leaving an exposed strip about 1″ vast alongside one lengthy finish.
  7. Sprinkle the sugar and chopped nuts over the filling.
  8. Starting with the lengthy lined edge, roll the dough right into a 20″ log, and pinch the seam closed.
  9. Slice the log into 1″ items and “shingle” them (seam-side down) right into a evenly greased ring pan, or shape the dough right into a circle on a evenly greased or parchment-lined baking sheet.
  10. Cover the dough and let it upward thrust till puffy, about 45 mins. While the dough is emerging, preheat your oven to 350°F.
  11. Bake the wreath for roughly 25 to 30 mins, till golden brown and company to touch; the interior will sign in 190°F on an instant-read thermometer.
  12. Remove the bread from the oven and funky it within the pan for roughly 30 mins sooner than drizzling with the glaze.
  13. Mix the glaze elements in combination, and drizzle over the rather heat loaf.
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