Chocolate Ripple Bread 1


Makes 1 loaf or 12 scrolls

Cooking difficulty: Medium

Total duration: 2h

I had been on the search for a sweet bread dough for a few months. I’d tried a few popular Thermomix recipes; several from various internet bloggers and even tried to adapt an old Bath Buns recipe I had, but none gave the rich sweet taste I was after. Finally, just in time for Easter, I struck on the balance of ingredients, added a chocolate filling and published this as my first sweet bread recipe. I hope you enjoy this treat as much as my son (who happily taste tested every iteration of the recipe)!

I prefer to make this into a loaf and then slice, however you can use the recipe to make individual scrolls.

 

Chocolate Ripple Bread

Chocolate Ripple Bread

Ingredients

250g luke warm water*
60g sugar
7g salt
60g butter, soft
550g bread flour
45g dried milk powder
19g dried instant yeast
12g apple cider vinegar

Chocolate ripple filling

150g dark chocolate chips, cold
30g butter, roughly chopped

Or if you wish to make scrolls, increase filling to:

200g dark chocolate chips, cold
45g butter, roughly chopped

 

CC Method

  1. Insert kneading blade
  2. Add water to CC bowl*
  3. Add remaining dough ingredients in order
  4. Pastry P2 / maxi steam (3min 30sec)
  5. Remove CC lid and turn upside down onto a floured or oiled surface
  6. Remove locking nut and lift bowl off dough
  7. Remove the blade, being careful not to stretch dough
  8. Rest the dough in a warm humid environment for 20 mins*
  9. Wash CC bowl
  10. Insert ultrablade
  11. Add chocolate chips to bowl
  12. Pulse / 15 sec / maxi steam, scrap down,
  13. Add butter
  14. Pulse / 10 sec / maxi steam, set aside
  15. When the dough has been rested, roll dough into a 1cm thick rectangle approx. 24*55 cm
  16. Sprinkle with chocolate filling, except for 3cm on one short side
  17. Roll from the filled short side, into a scroll
  18. Place in a greased bread tin (approx 25*13*8 cm, L*W*D or cut into 12 individual scrolls)
  19. Return to warm humid environment until the loaf is doubled in size (60-80 mins)*
  20. Steam bake 180C 40-50 mins* (or 20-25 mins for scrolls)
  21. Allow to cool for 15 mins before removing from the tin
  22. Cool for 2 hours before slicing
  23. Eat within 24 hours or freeze immediately*

 

*Tips

  1. Luke warm water needs to be 30-35C. In cold climates you can achieve this in CC first. Speed 3 / 35C / 2 mins. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
  2. Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
  3. You can roll from the long side and create mini scrolls.
  4. If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven.
  5. Freezing immediately, once cooled, is important as there are no preservatives used. The scrolls defrost perfectly.

#preservativefree

#eggfree

 


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One thought on “Chocolate Ripple Bread

  • Anna

    Excellent tips on how to remove dough from the bowl. It seems to be so simple, but I have never thought about it ! You have made my life easier again. Thank you ????.