* Chocolate Bread swivels *

Submitted by enr on 15 Mar 2012
1/2 cup (120 ml) milk
1/4 cup (60 ml) of water
60 g butter
1 egg
1 tsp salt
1/4 cup (50 g) sugar
2 and 3/4 cup (400 g) flour
7 g dry yeast
2 tbsp black chocolate spread
* Chocolate Bread swivels *
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Fresh milk and the butter is heated in a pot over low heat until melted the butter. Sugar, yeast, salt and 1 cup stir flour into a bowl. In the milk mixture is added to water - the liquid should be of warm, but not hot - and pour in the flour. Was added and lightly beaten egg (at room temperature) and stirred mixture. Add the remaining flour and until a soft dough and knead for 5 minutes until smooth and elastic. Attention is 1/3 of the dough and put it in the chocolate spread - is kneaded until a homogeneous chocolate dough. Both parts of the dough is placed in two separate buy, wrap up with a damp cloth and leave for 45 minutes - hour vatasat. Rise test were mixed separately to air them out. Rolled on two sheets of size 15x20 cm and chocolate crust put on white. Double crust rolled to size 30h20 cm, cut in two and one of replicated sheets stacking. This step is repeated twice more (a total of 3 times, cut and rolled), finally rolled to sheet size 30h20. It is cut into 3 strips, which are caught in a braid. The shaped bread is placed in littered with paper baking tray bread (22h12 and 8 cm high). Leave covered with a towel for 45 minutes - an hour to rise. Bake in preheated moderate oven until ready. * I had chocolate spread and instead melted 30-40 g of dark chocolate 2 tbsp fresh milk water bath, let it cool slightly before adding the dough (it should be hot). * Can be folded and more complex profiles (4.5 or 6 parts). * Bread becomes not very sweet. * Optional can add vanilla or other flavor in the dough. * 1 cup = 240 ml
1 user
15 Mar 2012


Bread is really *spinning*, but worth it!

While writing comments Nevi has risen and photographs that very detailed and clearly show the method of preparation. Exactly imagined this process, but the end result surpassed my fantasy!

Something very interesting at the moment do cake and this idea I liked'll try to do it this way.

Very nice pattern! Says color - can be applied to various casseroles. I know it this way from the time when I worked with clay and thus vkaravata stripes, colored lines and generally all colors directly in the table, which works. They can be made of flowers, arabesques, symmetrical patterns - there are many techniques applicable in cooking.

Indeed, it can be applied to different baking technique - is not difficult, but it is impressive, it is only enough contrast test. steffanell, and I thought about the cake, but I'm not sure whether it will be successful, because many cakes Plunk and I guess that can be mixed / rearrange layers - shared what happened if you try. Because of the way and order the bread becomes thread - almost like cake, but not so cuddly. This recipe will try and Easter, but with more spices to be more fragrant.

I tried and it was very very tasty but the patterns are not received as yours but now will let the picture, but I'll try again, but you're right in the cake not receive these beautiful patterns as the original.

Do not let go before the picture does not displace yours, please put on my behind.

steffanell, the more photos, the better idea for the recipe :) As I said rising process of the cake surely influence and the other thing I'm wondering - what chocolate used? If milk, it is pale brown and so the dough will become brighter. Brighter becomes black (liquid or melted with a little milk) and is important to the dough to a uniform color.

I did as divided into two dough in one I added 50 grams cooking chocolate and dough was 700 g. Home yellow eggs influenced the dough it was not white and yellow in color, the next time at half the dose will be intense but the effect will be the same, but the rising process of the cake affect the patterns, but it was very tasty.