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Chocolate almond swirl bread is a rich, nutty, soft, and pillowy bread that melts in your mouth with each bite. The contrast of flavors and textures of the trat satisfy your taste buds. You cannot resist eating its tender crumb of freshly baked bread. Whether toasted for breakfast or served as an afternoon delight. Make this soft delight with the following recipe and tickle your sweet tooth.
Ingredients For Chocolate Almond Swirl Bread
For The Sweet Bread
- Instant yeast
- Whole milk
- Turbinado sugar
- Eggs
- Unsalted butter
- Vanilla extract
- Almond extract
- Purpose flour
- Fine salt
For The Filling
- Unsalted butter
- almond flour
- Honey
- Dark chocolate,
- Vanilla extract
- Almond extract
- Fine salt
- Flakey salt
Ingredient Notes and Variations
Instant yeast: It provides a quick rise to the bread dough, which is essential for the right texture. Activate it in warm milk with a sugar pinch before incorporating it into the dough.
Whole milk: It adds tender and richer crumbs to the bread. You can use low-fat milk or plant-based milk for a lighter tone.
Turbine sugar contributes to a slight crunch and subtle molasses flavors to the bread. Brown sugar or coconut sugar are other alternatives to make the bread sweet.
All-purpose flour: It is the primary or standard ingredient to make bread. For a healthier version and chewy texture, you can use additional flour, like whole wheat or almond flour.
Honey: It is one of the best natural sweeteners that add depth of flavors. Use maple syrup for an innovative flavor profile.
How To Make Chocolate Almond Swirl Bread?
1: Preparing bread dough
- Pour milk into a bowl-stand mixer fitted with a paddle attachment.
- Put yeast, leave it for 5 minutes, and let it become active.
- Then, you must whisk butter, sugar, almond extract, vanilla, and eggs.
- After that, reduce the speed of the mixer and add flour and salt.
- Mix the flour properly, then set your mixer to medium speed. Just knead for a while.
- Put this dough in a bowl, cover it using cling wrap, then give it two hours to rise.
2: Preparing to fill
- Butter in a saucepan on low heat until melted.
- Mix almond flour, chocolate, vanilla, honey, salt, and almond extract.
- Remove it from the heat and let it cool if it has blended well.
3: Shape the dough
- After removing the dough, place it on a floured work surface.
- Roll it out into a rectangle shape with a thickness of 1/4 inch.
- Spread the chocolaty mixture across it, tightly rolled into a cylindrical form.
- Make both ends pinch tight to avoid filling out the loaf.
4: Ready for baking
- Bake 375 degrees before thirty minutes commence.
- Grease parchment paper onto the baking tray where you will place your loaf.
- The shaped bun should be covered on the tray using cling film.
- Leave in the fridge for fifteen minutes.
5: Cutting the dough
- Slice through a sharp knife halfway down on cold dough.
- The top end is cinched and twisted to ensure the cut sides face upwards.
- Cinch the bottom end, then bring it under the loaf pan by cinching the ends inwards.
- I covered one hour before cooking time began.
6: Baking bread loaf
- Now, we can put this baking dish inside an oven that holds bread as the temperature is raised within twenty-five or thirty minutes only.
- Let it cool down before slicing.
- It tastes best when warm or chilled in the fridge.
Chocolate Almond Swirl Bread
Ingredients
For The Sweet Bread
- 1 teaspoon instant yeast
- ½ cup whole milk warm to touch
- 2 tablespoons turbinado sugar
- 2 large eggs room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon fine salt
For The Filling
- ¼ cup unsalted butter
- ¼ cup almond flour
- 1 tablespoon quality honey
- 2 ounces dark chocolate roughly chopped
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 pinch fine salt
- flakey salt for topping
Instructions
- Combine milk and yeast in a bowl for 5 minutes until the yeast is activated.
- Mix sugar, butter, eggs, almond extract and vanilla.
- Add flour and salt to mix at low speed. Mix them very well.
- Transfer into a bowl, cover with wrap, and then let it rise for 2 hours.
- To make the filling, melt butter on low heat in a saucepan. Add flour, honey, chocolate, almond extract, salt, and vanilla extract until smooth. Set aside to cool.
- Take rose dough roll out ¼ inch thick, making a rectangle.
- Spread the filling tight rolled it in cylindrical form.
- Move this to a baking sheet and let it chill in the refrigerator for 15 minutes.
- Remove from refrigerator and cut loaf vertically in half.
- Cinch top end twist facing cutting layer upwards dough.
- Put in a greased loaf pan, then cover. Leave it for 30 more minutes
- Bake them for about 25 – 30 minutes at a preheated oven temperature of 275 degrees Fahrenheit.
- Allow it to cool down before slicing it up.
- It can be used fresh or frozen for later use.
