Recipe: Chocolate Cinnamon Swirl

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Since a recent trip to Sweden, I haven’t been able to stop adding cardamom to all of my favorite recipes. This recipe was adapted from a blog called My Daily Sourdough Bread. I’ve also added instructions on how to bake this outdoors in a Dutch oven.
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Starter:

100 g water

100 g white wheat flour (bread flour)

1 tablespoon of your (active) sourdough starter

 

Dough:

all of the above starter (appr. 200 g)

180 g warm milk*

370 g white wheat flour (bread flour)

1 egg yolk

2 tablespoons melted butter

1 tablespoon sugar

6 g salt

 

Filling:

100 g soft butter

60 g sugar (I used brown sugar)

2 teaspoons cinnamon

50 g grated chocolate (I used 70% cocoa chocolate)

2 teaspoons cardamom


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The evening before, prepare your sourdough starter. Mix 100 g of white wheat flour, 100 g of water and 1 tablespoon for your base starter. Leave it to ferment until risen, puffed, active and bubbly, so you will be able to mix it into the dough the next morning.

In the morning, mix the dough. First, dissolve all of your starter in 180 g of water. Add egg yolk and melted butter (be sure that the butter has cooled). Next, add all of the flour (370 g), salt and sugar. Mix well, and knead the dough for ten minutes until smooth. Shape it into a ball and place it into a bowl. Cover with plastic wrap and leave to ferment until doubled in volume, 3½ to 4 hours. 

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When you see the dough is about to be ready, prepare the filling. Mix softened butter, sugar, cinnamon and grated chocolate. 

Prepare Dutch oven (or any other pan if you are baking in a home oven) and line it with a piece of parchment paper—grease parchment with butter. 

Roll the dough to be 12" × 18" (30 cm × 45 cm) wide. Drop the filling across the rolled dough and spread it thinly, leaving 1" (2 cm) from all sides. Roll the dough from the longest side, cover in plastic wrap and place in freezer right away. 

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You can transport rolled dough in a cooler with ice if you are planning to bake at camp. Otherwise, don’t bother freezing it, and you can move on with the process to shape and bake the same day. 

At camp, once the roll has thawed a bit, cut the rolled dough in half lengthwise. Flip the cut halves outwards. Start braiding two strands, one over another. Tuck the ends together to form a circle. 

Place the twisted bread into Dutch oven and let it rise. 

Leave the dough to rise until puffed (doubled in volume).

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Thirty minutes before baking, preheat the oven to 375°F; or if you are baking at camp, begin to prepare your charcoal on a fire. You will need approximately sixteen charcoal briquettes to reach this temperature. When the dough is ready, put the Dutch oven (or baking pan into oven) and bake 30-40 minutes. If you are baking on the fire, arrange briquettes or coals around the top and bottom of pan. You will only need four to six briquettes on the bottom of the pan for an even bake, and the remaining briquettes on the top. Keep an eye on the bake, and when you see a nice golden brown (approximately 30 minutes), remove bread to cool.

 

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