Sweet Bread with Chocolate Layer
by Editorial Staff
A sweet bread with a chocolate layer is a delicious homemade pastry, a yeast bun with a marbled chocolate pattern, which with cold milk or freshly brewed coffee will turn a dessert into a holiday!
Cook: 30 minutes
Servings: 8
Ingredients
For the test:
- Milk – 130 ml
- Dry yeast – 5 g
- Sugar – 4 tablespoons
- Wheat flour – 230 g
- Yolk – 1 pc.
- Salt – 2 pinches
- Sunflower oil – 30 ml
- Butter – 30 g
For the chocolate filling:
- Protein – 1 pc.
- Sugar – 2 tablespoons
- Cocoa powder – 25 g
- Wheat flour – 20 g
- Milk – 80 ml
Directions
- When making sweet bread, start with the chocolate filling as it should freeze well when the dough is done. So, whisk one egg white with sugar until frothy. Add cocoa powder and flour to the whipped egg white.
- Stir and, gradually pouring in warm milk, stir in a homogeneous chocolate mass. Transfer the resulting chocolate mass into a bag with a tight fastener, smooth, and send to the freezer until it hardens completely (for 2-3 hours).
- 2 hours after you sent the chocolate filling to freeze, start making the dough. Pour a tablespoon of sugar and dry yeast into warm milk. Stir and leave for 10 minutes to activate the yeast and a frothy “cap” appears on the surface of the milk. After that, sift the flour into a large bowl, add salt.
- Add the remaining sugar to the flour and pour in the dough (milk with a frothy yeast “cap”). Add the egg yolk (we used the protein for the chocolate filling), sunflower oil, and melted and cooled butter.
- Knead the dough from the combined ingredients. Cover the bowl with a towel and leave in a warm place for 1 hour for the dough to sit. The filling is frozen, the dough fits. Now knead the dough and roll it into a 1 cm thick rectangle on a floured work surface.
- Place the chocolate filling on one side of the rolled dough, quickly freeing it from the bag. The filling should not have time to melt, so you need to act quickly. Cover the chocolate filling with the second slice of dough and hold the edges together by tucking them slightly.
- Then cut the filled dough, but not completely, into two pieces. Roll the two pieces of dough into a roll using the twist method. Transfer the roll to a bread pan and bake the sweet bread at 175 degrees for about 45-50 minutes.
- Transfer the finished sweet bread to a wire rack and let it cool completely, then cut into slices and serve.
Bon Appetit!
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