There’s nothing quite like a loaf of warm freshly baked bread out of the oven. It’s cozy, comforting, and satisfying on cold chilly days. Add some deeply flavored dark chocolate to that and it becomes heavenly. This chocolate swirl bread is so much fun to make even more fun to eat. It has some resemblance to a giant cinnamon roll and some resemblance to pull-apart bread. I used a combination of all-purpose and white whole wheat flours, along with a bit of rye flour for some added depth of flavor. It’s filled with layers of chocolate, coconut sugar, and cinnamon. Using a high quality chocolate makes a difference since the chocolate plays such an important role. Use the best that you can find.
I’m off now to spend time with my sister’s family for the week and I am hoping to slow down, refresh, and take in the hope and peace of this season. Merry Christmas, happy holidays, and wishing you all great joy during this wondrous time of year.
PrintChocolate Swirl Bread
Ingredients
Dough
- 2 1/4 teaspoon active dry yeast
- 1 tablespoon coconut sugar
- 3/4 cup whole milk. warmed to about 110 degrees
- 1 large egg yolk
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/4 cup rye flour
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and slightly cooled
Filling
- 3.5 ounce dark chocolate bar, finely chopped
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter, room temperature
Finishing
- egg wash (1 large egg mixed with 1 tablespoon water)
- powdered sugar for dusting
Instructions
- In a small bowl or liquid measuring cup, stir the yeast and sugar into the warm milk. Allow mixture to rest and become foamy and frothy, about 5 minutes. Whisk in the egg yolk and melted butter to the yeast mixture.
- In the bowl of a large stand mixer, stir together the flours and salt.
- Using the dough hook with the stand mixer running on low, gradually pour in the wet ingredients. Increase the speed to medium and knead until the dough becomes smooth, but still soft and damp. Shape dough into a ball, place in an oiled bowl, and then cover. Allow to rise at room temperature until doubled in size, about 1-1 1/2 hours.
- While dough rises, prepare filling. In a small bowl, combine the chocolate, coconut sugar, and cinnamon.
- Grease a 10-inch cast iron skillet or a 9-inch cake pan. On a lightly floured surface, roll dough into a 18 x 12-inch rectangle. Spread butter evenly on dough. Sprinkle filling evenly over the butter, leaving a 1-inch border around the edges. Carefully roll up length-wise and pinch the edges together to seal. Using a sharp knife, cut log in half length-wise. Pinch two ends together and then twist the bread by gently lifting one strand over the other strand until you reach the end of the log. Form a circle and pinch the ends together to connect.
- Allow bread to rise again until an indentation remains after touching, about 45 minutes.
- About halfway through the second rising, preheat the oven to 375.
- When bread is ready to be baked, lightly brush with egg wash. Bake for 20-25 minutes, until light golden brown. Cool for 30 minutes and dust with powdered sugar if desired. This is best served slightly warm out of the oven.
Notes
adapted from Take a Megabite, originally from Joy the Baker
Sarah says
Oh this is a beautiful bread! Chocolate also sounds like a delicious filling ~ yum! I like how you used coconut sugar! Have a great holiday season 🙂
Emily says
Thanks, Sarah! Happy holidays to you as well!
Thalia @ butter and brioche says
This chocolate swirl bread just looks SO amazing.. and beautifully captured too! Pinned!
Oana says
Beautiful bread, I think it’s also called kringle in some parts of the world. I’ve been wanting to make this for a long time, maybe it’s time to do it. Thanks for sharing and inspiring!
Emily says
Thanks, Oana! Just looked up kringle- looks like there are so many fun variations out there!
Rosanna says
This looks great! I’ve never used coconut sugar before. I’m excited to try it!
Emily says
Thanks, Rosanna! Coconut sugar has become one of my new favorite sweeteners. Although not exactly the same, I’ve found that it usually makes a good substitute for brown sugar.
Sarah Williamson says
Hi I really love this bread but was wondering if you have a recipe that is converted into grams?? This would be perfect for a charity event I am hosting in 2 weeks. Thank you
Sarah
Emily says
Hi Sarah,
3.5 ounces of chocolate is the equivalent of 100 grams. As for the flour, I can give you approximate weights, but the flours do vary depending on the brand of flour. Try 125 grams all-purpose flour and white whole wheat flour and 26 grams rye flour. Hope this helps, although I can’t guarantee the results since I tested the recipe measuring with cups. I hope your charity event goes well!