Can’t decide between chocolate or plain bread? Roll them up into one and never look back because chocolate swirl bread simply is the best!

Chocolate swirl bread, a delectable pastry that combines the goodness of bread and chocolate, has been a favorite dessert and breakfast item for many.

But how did this delicious treat come into existence?

The history of chocolate swirl bread can be traced back to Europe in the early 19th century. The first mentions of a chocolate-filled bread were in German cookbooks, where it was known as Schokoladenbrot. The recipe typically consisted of a sweet dough that was rolled out, spread with chocolate, and then rolled up like a jelly roll. The resulting bread was then baked to create a soft, fluffy bread with swirls of chocolate running throughout.

It wasn’t until the mid-20th century that chocolate swirl bread became popular in the United States. As sugar became more widely available, bakers began experimenting with sweetened dough recipes. Chocolate swirl bread quickly became a favorite, especially for breakfast or as a sweet snack.

Today, chocolate swirl bread can be found in bakeries and cafes all over the world. But with the rise of health consciousness, many people are looking for healthier alternatives that don’t sacrifice taste. Fortunately, there are now many added sugar-free versions of chocolate swirl bread available, which use natural sweeteners like honey or maple syrup instead.

One famous person who loved chocolate swirl bread was the renowned American painter, Georgia O’Keeffe. O’Keeffe was known for her love of bread and would often bake her own. One of her favorite recipes was for chocolate swirl bread, which she would make with whole wheat flour and honey. She loved the combination of rich chocolate and nutty whole wheat, and would often enjoy a slice with a cup of tea while working on her paintings.

What makes chocolate swirl bread such a popular pastry?

One reason is its versatility. It can be served as a sweet breakfast item, a dessert, or even as a snack. The combination of soft, fluffy bread and rich chocolate is irresistible to many. Additionally, it’s a relatively simple recipe that can be made at home with just a few ingredients.

Despite its popularity, some people may wonder if chocolate swirl bread is healthy. While it’s true that chocolate swirl bread is not a low-calorie food, there are ways to make it healthier. For example, using whole wheat flour instead of white flour can increase the fiber and nutrient content. Using natural sweeteners instead of refined sugar can also reduce the calorie and sugar content.

In conclusion, chocolate swirl bread has a rich history that spans centuries and continents. From its early origins in Europe to its current status as a popular pastry in bakeries worldwide, it has become a beloved dessert and breakfast item for many. With the rise of health consciousness, there are now many added sugar-free versions available, making it a guilt-free treat for those who love the combination of bread and chocolate.

Ingredients

(for 2 rolls)

5 cup / 600g Flour
2 Eggs
8 tablespoon cup / 120g Butter
1 cup / 240ml Milk
½ oz / 15g Fresh yeast
2 tablespoon Cocoa powder
7 oz / 200g Dried fruit
2 oz / 50g Chocolate chips
1 Egg or better just egg yolk for eggwash

Note:Only dried fruit is used to sweeten the bread. Add sweetener of choice to the dough if desired.

Kitchen Utensils

11½” x 4½” / 29,5cm x 11cm Baking Tray

How to make Chocolate swirl bread

In a large bowl add the flour, eggs, butter, yeast and milk.
Knead it together until the dough gathers into a ball.
Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.
Mix the other half of the dough with the cocoa powder until even. We may need to do this by hand if our kneading machine won’t pick up the small dough.
Once we get a uniform textured dough, place it next to the plain dough to double. During the process sprinkle some water on top of the dough so it won’t dry out.
After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface and sprinkle some flour on top too. The recipe is for 2 rolls so its time to halve the dough. Cut each dough into two and proceed with one of them to the next step.
Roll one of the halved dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.

Filling

Cut the fruits and chocolate to the size we like them best.

Assembly

Sprinkle the filling on top.
If hasn’t been done yet then cut the chocolate dough into two too. Roll one out to the same size as the plain one.
Place it on top of the filling.
Roll them up into a log.
Place the roll into a baking tray with parchment paper and repeat the process with the remaining dough. Leave them to raise again for 30 – 90 minutes.
Once the dough doubles whisk egg or better egg yolk for egg-wash and brush it on top of the roll.
Preheat oven 365°F / 180°C degree and bake it until its top is getting a lovely golden brown color, for about half an hour.
Let it cool a bit then slice it up.

Enjoy!

Chocolate swirl bread is a real treat but so are these cuties:

Star this recipe!

Chocolate Swirl Bread Recipe

Can't decide between chocolate or plain bread? Roll them up into one and never look back because chocolate swirl bread simply is the best!

Course Dessert

Cuisine Sugar free recipe

Prep Time 1

Cook Time 30

Total Time 1 30

Equipment

11½" x 4½" / 29,5cm x 11cm Baking Tray

Ingredients

5 cup / 600g Flour
2 Eggs
8 tablespoon cup / 120g Butter
1 cup / 240ml Milk
½ oz / 15g Fresh yeast
2 tablespoon Cocoa powder
7 oz / 200g Dried fruit
2 oz / 50g Chocolate chips
1 Egg or better just egg yolk for eggwash

Instructions

Dough

In a large bowl add the flour, eggs, butter, yeast and milk.
Knead it together until the dough gathers into a ball.
Put half of the dough into another bowl, cover it and put it aside in a 68°F - 81°F / 20°C - 27°C place to rise.
Mix the other half of the dough with the cocoa powder until even. We may need to do this by hand if our kneading machine won't pick up the small dough.
Once we get a uniform textured dough, place it next to the plain dough to double. During the process sprinkle some water on top of the dough so it won't dry out.
After about 30 - 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface and sprinkle some flour on top too. The recipe is for 2 rolls so its time to halve the dough. Cut each dough into two and proceed with one of them to the next step.
Roll one of the previously halved dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.

Filling

Cut the fruits and chocolate to the size we like them best.

Assembly

Sprinkle the filling on top.
If hasn't been done yet then cut the chocolate dough into two too. Roll one out to the same size as the plain one.
Place it on top of the filling.
Roll them up into a log.
Place the roll into a baking tray with parchment paper and repeat the process with the remaining dough. Leave them to raise again for 30 - 90 minutes.
Once the dough doubles whisk egg or better egg yolk for egg-wash and brush it on top of the roll.
Preheat oven 365°F / 180°C degree and bake it until its top is getting a lovely golden brown color, for about half an hour.
Let it cool a bit then slice it up.