Vanilla Chocolate Swirl Bread Recipes

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CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

Steps:

  • Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  • In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  • Add in the milk and yeast mixture and whisk until fully incorporated.
  • Gradually add in the flour and mix until fully incorporated.
  • Gradually add in the butter and mix until fully incorporated.
  • Cover with a towel and let rest for 30 minutes.
  • Bring out the dough onto floured work surface and knead until smooth.
  • Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  • Preheat oven to 375˚F (190˚C).
  • For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  • Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  • Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  • Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  • Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  • Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
  • Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  • Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  • Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  • Follow this method around the dough clockwise.
  • Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  • Tuck in the excess pieces of dough under the bread.
  • Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  • Bake for 35-45 minutes, until lightly browned and cooked through.
  • Enjoy!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

CHOCOLATE SWIRL QUICK BREAD



Chocolate Swirl Quick Bread image

From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.

Provided by mailbelle

Categories     Quick Breads

Time 1h15m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg whites
3 tablespoons extra virgin olive oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/3 cup chocolate syrup
1 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
  • Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
  • Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
  • Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6

CHOCOLATE SWIRL BREAD



Chocolate Swirl Bread image

My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.

Provided by Debilyn_Ks

Categories     Yeast Breads

Time 1h30m

Yield 2 Loaves

Number Of Ingredients 11

4 cups flour
2 (1/4 ounce) packages yeast, quick rise
1 cup milk
1/3 cup sugar
6 tablespoons butter
1 teaspoon salt
2 eggs
1 (6 ounce) package English toffee bits (1 cup) or 4 finely chopped Heath candy bars (1 cup)
1 1/2 cups powdered sugar, sifted
1 tablespoon water
1/2 teaspoon vanilla

Steps:

  • In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
  • In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
  • Using spoon, stir in as much of the remaining flour as you can.
  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
  • Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
  • Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
  • Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
  • Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
  • For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.

Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7

VANILLA CHOCOLATE SWIRL BREAD



Vanilla Chocolate Swirl Bread image

I took a basic bread recipe and my imagination and came up with this loaf. The results surprised me, It is not overly sweet but a nice light taste of vanilla and chocolate, Really good with butter, or a spread like Nutella, toasted or not. . I started with the chocolate dough first because I was not sure how the cocoa would...

Provided by Gail Herbest

Categories     Sweet Breads

Time 3h35m

Number Of Ingredients 15

CHOCOLATE DOUGH
1 1/2 c warm water
1/3 c granulated sugar
2 1/2 tsp yeast
3/4 tsp salt
1/8 c oil, (vegetable or canola)
2 1/2 c bread flour, plus more for kneading
1/2 c dry unsweetened chocolate
VANILLA DOUGH
1 1/2 c warm water
1/3 c granulated sugar
2 1/2 tsp yeast
1/8 c oil, ( vegetable or canola)
3 tsp vanilla extract, i used 2 teaspoons and 1 teaspoon of ground vanilla)
3 1/2 c bread flour, plus more for kneading

Steps:

  • 1. For chocolate dough, mix cocoa powder and flour in a large bowl and set aside
  • 2. In a small mixing bowl dissolve the sugar in the warm water then stir in the yeast, allow to proof 10 minutes
  • 3. Mix salt and oil in to the yeast mixture and add to the flour stir well until blended. dough will be sticky.
  • 4. on a well floured bread board turn out the dough and knead for 5-6 minutes adding more flour a little at a time until slightly tacky but no longer sticky I used about 3/4 cup more flour
  • 5. turn dough into a well oiled bowl and allow to rise until doubled about 1 hour
  • 6. Punch down and divide the ball into two pieces, with a rolling pin roll one piece into a rectangle shape. repeat with the second ball and set these aside
  • 7. For Vanilla dough repeat steps that were used for the chocolate dough, eliminating the cocoa powder, and adding the vanilla to the oil.
  • 8. The vanilla dough will rise a bit higher then the chocolate.
  • 9. Lay one of the vanilla rectangles on a lightly floured bread board and top with a chocolate rectangle, using the rolling pin and a little pressure roll the doughs to flatten, I rolled the dough about 2 minutes, back and forth so that they would not separate after baking
  • 10. Repeat with the other vanilla and chocolate rectangles. Roll tightly into a loaf shape and place in well greased bread pans, ( I use Pam with flour) set in a warm place and allow to double, about 1 hour. Bake in a preheated 350 degree oven for 30-35 minutes or until hollow sounding when tapped and top is light golden

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