Monday, April 15, 2013

Adventures in Baking #8: Chocolate Bread Swirl with Chocolate-Nutella Filling

I disappeared for a while, but I made a ton awesome stuff while I was gone. But without a doubt, the most awesome was this:
I made it yesterday, but had to wait until this morning to cut it because I'm picky about lighting when it comes to taking pictures. Chocolate + Nutella + more chocolate = best breakfast ever. I kinda threw stuff together, but surprisingly, this is one of the best things I've ever made. It tastes like something you could get from Panera! ;-)

Chocolate Bread Swirl with Choco-Nutella Filling

(Bread recipe adapted ever-so slightly from here)


Bread Starter:

  • 1/4 tsp. active dry yeast
  • 1 c. lukewarm water (~110° F)
  • 1 c. + 3 tbsp. all-purpose flour


  • 2 1/2 c. all-purpose flour, plus more for dusting
  • 1/4 c. cocoa powder
  • 1/3 c. + 2 tbsp. white granulated sugar, separated
  • 2 tsp. active dry yeast
  • 1 c. warm water
  • 1 1/4 tsp. salt
  • 2 tbsp. unsalted butter, softened
  • cooking spray
  • 1 egg yolk
  • 2 tbsp. half-and-half or heavy cream


  • 3/4 semisweet chocolate chips
  • 1/4 c. white granulated sugar
  • 3 tbsp. Nutella


Make the starter:

  1. In a small container, dissolve the yeast in the water for 10 minutes.
  2. Add the flour and stir until completely mixed.
  3. Let sit, at room temperature and loosely covered, for at least 6 hours.

Make the Bread + Filling:

1. In a medium bowl, combine the flour, 1/3 c. sugar, yeast, water and 1/4 c. starter. Mix thoroughly. Let rest for 15 minutes.

2. Scrape the dough onto a floured surface and knead in the butter and salt, until smooth and stretchy, about 10 minutes.

3. Spray a large bowl with cooking spray and place the dough inside, rolling it around to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled, ~1 1/2 hours.

4. Leave the dough in the bowl, but gather the edges and pull to the center. Let rest another 30 minutes.

5. Meanwhile, make the filling: In a double boiler over med-high heat, melt the chocolate chips, sugar and Nutella together, and stir until combined.

6. Let cool slightly, until <120° F. Also, coat a tube pan with cooking spray.

7. Assembly:
Sorry about the wonky white-balance in picture 3 :-(
  1. On a floured surface, roll the dough into a rectangle, ~30 inches long.
  2. Spread the filling onto it, leaving about an inch as a border.
  3. Roll as you would for cinnamon rolls.
  4. Cut the roll in half, lengthwise.
  5. Twist the pieces together (I found it easiest to put the open sides up).
  6. Place into your tube pan (I had a two piece one, which made it so much easier. Take out the inner part and place the twist little-by-little onto it. Replace into the outside piece). Tuck in any awkward ends.
Time to rise!

8. Cover the dough with plastic wrap, and let rise until doubled, about 2 hours.

9. Preheat oven to 400° F. Also, in a really small bowl, beat the egg yolk and mix with the half-and-half or heavy cream.

10. Brush onto the top of the bread, and then sprinkle remaining sugar over the top.


11. Place the bread in the oven. Reduce the temperature to 350° F.

12. Bake for 1 hour, placing a sheet of tinfoil on the top, halfway through the time, to prevent burning.

13. Let cool, remove from pan, and enjoy with a cup of tea.

The ultimate breakfast. Enjoy!

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