Early Mocha Swirl Bread

Name: Early Mocha Swirl Bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1/8 l + 2 tablespoons of milk; 1/2 cube (21 g) Yeast; 275 g + some flour; 50 g Sugar; 50 g soft + 1 tablespoon butter; 2 TABLESPOONS soluble mocha; 200 g Nut nougat (firm to cut); baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

1/8 l + 2 tablespoons of milk
1/2 cube (21 g) Yeast
275 g + some flour
50 g Sugar
50 g soft + 1 tablespoon butter
2 TABLESPOONS soluble mocha
200 g Nut nougat (firm to cut)
baking paper

Directions

1
For the dough 1⁄8 l Warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Mix 275 g flour and sugar. Add yeast milk. Knead with the dough hooks of the mixer to a smooth dough, kneading 50 g butter into pieces.
2
When the dough separates from the bowl rim, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour until the volume has doubled.
3
To make the mocha cream, first dissolve the mocha in 5 tablespoons of hot water, then heat it with nougat in a hot water bath while stirring until the mixture is smooth and spreadable.
4
Line a box form (11 x 30 cm; approx. 1.8 l capacity) with baking paper. Knead the dough on a floured work surface and roll out to a square (approx. 30 x 30 cm). Spread nougat mixture on top.
5
Roll up from two opposite sides towards the centre. Place in the mould. Cover and leave to rise again for about 30 minutes.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Spread the dough with 2 tablespoons of milk. Bake in the hot oven for approx. 35 minutes, covering with baking paper after approx. 25 minutes if necessary.
7
Take bread out of the oven and immediately spread 1 tablespoon of butter in pieces on top. Let it rest for about 15 minutes. Then take out of the mould and let it cool down.