Chocolate swirls are perfect for a tasty breakfast. A soft leavened dough filled with chocolate and cocoa cream and lots of almonds for a crunchy effect. I always add some cocoa nibs for extra crunch, but it’s optional. To make them even more delicious, there’s the cocoa glaze that decorates them once they’re baked. I assure you they are fantastic. Of course, you can replace the almonds with hazelnuts or walnuts if you prefer, but they are also great with pistachios, preferably salted, for an extra taste.
These chocolate swirls are also great for freezing. Indeed, although they stay soft for a couple of days in a bag or airtight container, I often freeze the leftovers, so when I need them, I just take them out of the freezer and defrost them in a pan for about fifteen minutes, and they seem freshly baked.
- Difficulty: Easy
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 16 swirls
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2/3 cup sugar
- 3/4 cup milk (warm)
- 1 egg
- 5 tablespoons butter (soft)
- 1/2 teaspoon salt
- 3/4 cup almonds
- 5 oz dark chocolate
- 4 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup cocoa nibs (optional)
- 4 tablespoons butter
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla sugar
- 2 tablespoons water (boiling)
- 1 egg
- 1 tablespoon milk
Steps
To prepare the chocolate swirls, place the flour, active dry yeast, and sugar in the bowl of a stand mixer. Mix. Add the warm milk and start the mixer. Also add the egg and salt, and knead everything until the dough is elastic. That is, it will detach from the bottom and sides of the bowl and wrap around the hook. At this point, add the soft butter in cubes, a little at a time, and continue kneading until it is completely absorbed, and the dough is elastic.
Shape the dough into a ball, put it back in the bowl, cover with plastic wrap, and let it rise in a warm place, away from drafts, until doubled in size, about 2 hours.
To prepare the chocolate swirl filling, coarsely chop the almonds and set aside.
Coarsely chop the dark chocolate and cut the butter into cubes. Place both the butter and chopped chocolate in a saucepan and melt over low heat, stirring often. Once melted, remove from heat and add the unsweetened cocoa powder, sugar, and salt. Stir until the mixture is smooth. Set aside.
When the dough has doubled in volume, roll it out on a lightly floured surface to form a rectangle of about 12 x 16 inches. Spread the chocolate filling over the entire surface. Sprinkle with chopped almonds and cocoa nibs (if using).
Roll the dough starting from one long side. Cut the roll into 16 slices about 1 1/4 inches thick and place the swirls on a baking sheet lined with parchment paper, spaced apart as they will rise further during baking. I always use two baking sheets to bake them.
Once all the swirls are made, cover with plastic wrap and let rise for another 30 minutes in a warm place, away from drafts.
Meanwhile, preheat the oven to 347°F (static) and mix the egg with the milk in a small bowl.
After the resting time, brush the swirls with the egg and milk mixture and bake one tray at a time for about 15 minutes, until the swirls are slightly golden on the surface.
Remove from the oven, let cool for about fifteen minutes, and decorate with chocolate glaze, the recipe for which can be found below.
To prepare the chocolate glaze, place the butter cut into cubes in a saucepan and melt over low heat. Once melted, add the cocoa, sugar, and vanilla sugar. Continue cooking over low heat, always stirring, until a smooth mixture is obtained.
Then remove from heat and add 2-3 tablespoons of boiling water, always stirring to get a smooth glaze.
Use the glaze while still warm to decorate your chocolate swirls.
Tips
You can replace the almonds with hazelnuts, walnuts, or even pistachios.
