Chocolate Swirl Loaf

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Yield: One 10" wreath

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This delicious (and gorgeous) wreath-shaped loaf is ideal for a holiday brunch.

Chocolate Swirl Loaf

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 10" wreath
Published: 01/01/2010

Ingredients

Dough

Filling

  • 1/2 cup + 2 tablespoons Chocolate Schmear*
  • 1/4 cup sugar
  • 1 cup chopped toasted almonds or walnuts, optional

Glaze

  • 1 cup glazing sugar or confectioners' sugar
  • 1/2 teaspoon vanilla or scant 1/4 teaspoon almond flavoring
  • 2 tablespoons cream or half and half

Tips from our bakers

  • For a poppy-seed loaf, spread the dough with about 3/4 cup poppy seed filling instead of Chocolate Schmear.

Directions

1) Combine all of the dough ingredients in a large bowl, a bread machine, or in the bowl of your stand mixer.

2) Mix and knead everything together till you've made a soft, smooth dough.

3) Cover the bowl, or place the dough in lightly greased container, and allow it to rise for about 1 hour; it'll become puffy, but won't double in bulk.

4) Transfer the dough to a lightly greased work surface, and roll it into a 12" x 20" rectangle.

5) Warm the 1/2 cup Chocolate Schmear briefly in the microwave, to make it spreadable.

6) Spread the Schmear over the dough, leaving an uncovered strip about 1" wide along one long end.

7) Sprinkle the sugar and chopped nuts over the filling.

8) Starting with the long covered edge, roll the dough into a 20" log, and pinch the seam closed.

9) Slice the log into 1" pieces and "shingle" them (seam-side down) into a lightly greased ring pan, or form the dough into a circle on a lightly greased or parchment-lined baking sheet.

10) Cover the dough and let it rise until puffy, about 45 minutes. While the dough is rising, preheat your oven to 350°F.

11) Bake the wreath for about 25 to 30 minutes, until golden brown and firm to the touch; the inside will register 190°F on an instant-read thermometer.

12) Remove the bread from the oven and cool it in the pan for about 30 minutes before drizzling with the glaze.

13) Mix the glaze ingredients together, and drizzle over the slightly warm loaf.

Reviews

1
  • star rating 08/28/2011
  • HMB from KAF Community
  • If you like chocolate and almonds, which I do, this is yummy. The only reason I don't give it 5 stars is the chocolate schmear. It has an odd, gummy texture and a bit of an artificial taste. It's a pretty bread, and the presentation is really special if you have the stoneware ring mold. Be sure to toast the almonds for the fullest flavor.
  • star rating 01/26/2009
  • Patty Meier from West Richland, WA
  • I made this recipe yesterday and substituted poppy seeds for the choclate schmere. (By the way, I found a recipe for poppy seed filling on foodtv.ca -- Anna Olson) This was the first time I used the ring mold and it helped keep everything in place & made a beautiful presentation. The only thing is that I believe the ring mold increased the baking time by as much as 15 mins. I ultimately had to cover it with aluminum foil to prevent it from getting too brown before the temp reached 190 degrees. Delicious
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