I wanted to call this hot mess bread because I left the dough to rise on the stove and it got a little cooked and super fluffy. So when I tried to roll it out, it was practically melting under the rolling pin. I slapped the filling inside, breaded, and put in the pan. I had serious doubts the bread would turn out and seriously considered this a baking fail.But I pulled it out of the oven, let it cool and wouldn’t you know it – delicious! The bread was soft and tender and super flavorful. The berries, chocolate, and cinnamon added interest and moisture. This was a great treat for breakfast while my mom and aunts were town. It was super easy to keep wrapped up and everyone could help themselves at breakfast. It also made a delicious late night snack!
Two Years Ago – Chocolate Cream Cheese Cupcakes
Berry Swirl Bread
Adapted from Joy the Baker
Yield – 8-12 servings
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
3/4 cup whole milk, lukewarm
1 egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups flour
1/2 teaspoon salt
olive oil to grease the bowl
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup sugar
3 teaspoons cinnamon
2 cups fresh berries (I used strawberries, blackberries, and raspberries)
1/2 cup chocolate chips
- Bread – Stir together the yeast and the sugar. Warm the milk and melt the butter to a lukewarm temperature. Mix in the egg yolk. Stir into the yeast and sugar. Set aside to become frothy and foamy. Allow to rest for about 5 minutes
- Stir in the flour and salt until the dough pulls away from the bowl. The dough will be sticky.
- Turn out onto a floured surface and knead for ten minutes. Grease the bowl with olive oil and place the dough inside. Cover and allow to double in size, about one hour.
- Filling – Preheat the oven to 375˚F. Grease and flour a cast iron pan or 10-inch spring form pan.
- Mix together the butter, sugar, and cinnamon. Clean and chop the berries, set aside.
- On a floured surface roll the dough into a 12×18” rectangle. Spread the cinnamon-butter mixture evenly over the dough.
- Sprinkle the berries and chocolate chips over the filling.
- Along the long end of the dough, roll up into a cylinder. Make sure the seam side is one the bottom. With a sharp knife, cut the dough in half, leaving 1-inch connected at the top.
- Cross the two halves over one another making sure the cut end is facing the top. Twist the bread into a circle and tuck the cut ends under.
- Carefully add the bread to the prepared pan and bake for 25-30 minutes or until set.
- Let cool on a wire rack and dust with powdered sugar.