Hazelnut Chocolate Raspberry Swirl Bread
Bread and Rolls
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Cook Time
3 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Hazelnut Chocolate Raspberry Swirl Bread is ready in 3 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This hazelnut chocolate raspberry swirl bread is a delightful treat for breakfast or brunch. The combination of rich chocolate, tangy raspberries, and crunchy hazelnuts makes every bite a burst of flavor. I've been making this bread for special occasions, and it's always a hit! The dough is prepared in advance, allowing the flavors to meld together beautifully. It's perfect served warm with a pat of butter or a dollop of raspberry jam. This bread is best enjoyed fresh, but it can also be stored for a day or two. It's a wonderful way to start the day or impress your guests with a homemade delight.
Ingredients (12 ingredients)
-
Yeast
-
400 g Flour
-
Sugar
-
1 tsp Salt
-
Milk
-
Melted butter
-
Egg
-
Flour
-
Nuss-Nougat-Creme
-
Raspberries
-
Hazelnuts
-
Granulated sugar
Preparation (7 steps)
Prepare the dough
Add the yeast, 400g of the flour, the sugar and 1 tsp salt to the Thermomix bowl. Mix for 10 Sec./Stufe 3. Add the milk, melted butter and egg to the Thermomix bowl. Mix for 20 Sec./Stufe 3. Cover tightly and chill at least overnight or up to 3 days.
Mix the dough
Add the remaining flour to the dough in the Thermomix bowl. Knead for 2 Min./Knetstufe.
Roll out the dough
Tip the dough onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nuss-Nougat-Creme all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
Shape the bread
With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet.
Prepare the topping
Add the hazelnuts to the Thermomix bowl. Chop for 5 Sec./Stufe 5. Scatter with the hazelnuts and granulated sugar.
Bake the bread
Bake for 30-40 mins until browned and crusty.
Cool and serve
Cool until just warm. Serve with butter, raspberry jam and extra Nuss-Nougat-Creme, if you like.
Finished cooking? Great! 🎉
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Created by
Charlotte Allen
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
- Tree nuts: Hazelnuts
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