Chocolate Swirl Bread
Indulge in the irresistible charm of homemade Chocolate Swirl Bread, a stunning combination of soft, fluffy dough and rich, chocolatey bliss. This spectacular loaf features a buttery yeast-based dough layered with a decadent filling of cocoa powder, powdered sugar, and melty semi-sweet chocolate chips, artfully twisted to create its signature swirl pattern. Perfect for breakfast, dessert, or an anytime treat, this bread bakes to golden perfection, offering a beautiful balance of sweetness and texture. With step-by-step instructions and a warm, aromatic rise, this recipe is approachable for beginners while delivering bakery-worthy results. Slice into tender layers of chocolate-streaked goodness and pair with your favorite coffee or tea for the ultimate indulgence!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Whole milk
- 4 tablespoons Unsalted butter, softened
- 1 Large egg
- 0.25 cups Cocoa powder
- 0.25 cups Powdered sugar
- 0.5 cups Semi-sweet chocolate chips
- 1 Egg (for egg wash)
- 1 tablespoons Water (for egg wash)
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, sugar, salt, and instant yeast.
Heat the milk in a small saucepan or microwave until warm (about 110°F). Pour the warm milk into the flour mixture.
Add the softened butter and the egg to the bowl. Mix with a wooden spoon or dough hook attachment until combined.
Knead the dough on a floured surface for about 10 minutes, adding the remaining 0.5 cups of flour gradually if the dough is too sticky. The final dough should be soft and stretchy.
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
While the dough rises, prepare the chocolate filling. Mix cocoa powder, powdered sugar, and chocolate chips in a small bowl. Set aside.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a 10x14-inch rectangle.
Spread the chocolate filling evenly across the surface of the dough, leaving a 1-inch border around the edges.
Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal it, then slice the log lengthwise down the middle to expose the chocolate layers.
Twist the two strands together, keeping the cut sides facing up, to create the swirl pattern. Pinch the ends to seal.
Transfer the twisted dough to a greased 9x5-inch loaf pan. Cover loosely with plastic wrap or a damp towel and let it rise for another 30-40 minutes.
Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg and water together to create an egg wash. Brush it over the top of the bread.
Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
