This yeasted sweet bread is filled with a warm spices and chocolate and weaved into a beautiful swirl design that blossoms when baked.
I’ve been nestled indoors, sitting near the fireplace and curling up in knitted blankets. It’s been a quiet autumn so far, with weekends and evenings spent close to home. When the sun appears, I’ll head back outdoors, but for now I feel content with a book in hand and a mug of warm cider nearby. 
To bring this cozy feeling into the kitchen, I wanted to create a bread that would incorporate these comforts of the season. I kneaded together a rich dough, made with butter, milk, and egg . After rising, the dough is spread and swirled with warm spices and melted chocolate. The dough is cut, twisted, and sprinkled with raw sugar for sweetness and texture. The bread can be served for breakfast or dessert, but either time of day it is enjoyed, it will carry the warmth of the season through.
Spiced Chocolate Swirled Bread is a sweet breakfast bread. A rich dough is rolled out and spread with brown sugar mixed with ground cinnamon and cardamom. Finely chopped chocolate is sprinkled evenly on top before the bread is rolled, cut in half, and twisted. After baking, the top of the bread is golden brown, with raw sugar to provide a crunchy texture. The bread is best served warm, either plain or with a scoop of ice cream.
Click here for the filling recipe.
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Spiced and Swirled Chocolate Bread
- Yield: 1 loaf (about 8 servings) 1x
Description
This yeasted sweet bread is filled with a warm spices and chocolate and weaved into a beautiful swirl design that blossoms when baked.
Ingredients
Dough
- 1/2 cup (120 ml) milk
- 3 tablespoons (43 g) butter, melted
- 2 to 2 1/4 cups (250-280 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
Filling
- 1/2 cup (100 g) light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 tablespoons unsalted butter, softened
- 3 oz (85 g) dark or semisweet chocolate, finely chopped
For finishing
- 1 egg, beaten, for egg wash
- 2 tablespoons raw sugar, for sprinkling
Instructions
Dough
- Warm the milk and butter to about 100°F (38°C), or until slightly warm to the touch. Transfer to a large mixing bowl and add 2 cups of flour, the sugar, egg, yeast, and salt. Fold together until a dough forms. If it is too sticky, add more flour by the tablespoonful until it begins to form a ball. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5–8 minutes. Form into a ball.
- Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in volume, about 2 hours.
Assembly
- Preheat the oven to 375°F (190°C).
- In a small bowl, stir together the brown sugar, cinnamon, and cardamom. Add the softened butter and mix into a spreadable paste.
- On a lightly floured surface, roll the dough out into an approximately 11 × 15-inch rectangle. Using an offset spatula, spread the brown sugar-spice mixture uniformly over the dough, leaving a ½-inch border around the edge. Sprinkle the finely chopped chocolate evenly over the filling. Starting from one long side, roll the dough into a log.
- Using a sharp serrated knife, cut the log in half lengthwise and turn the cut sides upward. Pinch one end of the two strands together, then twist them around each other, keeping the cut sides facing up at all times. Pinch the remaining end. Form the twist into a circle and transfer to a lightly greased cast-iron pan or 9-inch round cake pan. Brush with the beaten egg and sprinkle evenly with raw sugar.
- Bake for 25–30 minutes, until dark brown and fragrant. Run a knife around the outside of the pan and rest for 15–20 minutes before serving. Best served warm, plain or with ice cream.
Notes
This bread is best served warm, when the chocolate is still melty and fragrant. The double-twist technique keeps the filling visible on top — keep the cut sides facing up as you twist.
- Category: Baking
Frequently Asked Questions
Can I use different spices instead of cinnamon and cardamom for the filling?
Yes, you can experiment with other warm spices like nutmeg or allspice, but keep in mind that this may change the overall flavor profile of the bread.
What type of chocolate works best for the filling?
Finely chopped semi-sweet or dark chocolate works best, as it melts beautifully and contrasts well with the sweetness of the brown sugar filling.
How do I know when the bread is fully baked?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom; you can also use a toothpick to check for doneness in the center.
Gorgeous – can hardly wait to make the bread!!! Thanks so much, Linda from Canada