Nothing like a sweet bread to kill the desire to do bread! It had been a while since he got his hands dirty, literally. So many recipes to try, but so little time.
Due to its format and preparation method, it resembles cinnamon rolls, the American and European sweet cinnamon roll. But you know how it is… the willing side blew the whistle!
The filling is a mix of chocolate (milk and white), coco grated and butter. Can it be bad? I don’t think so.
The aroma that permeates the house is absurd, if you have neighbors, they will curse you a lot. I chose to bake everything together making a single large loaf, but it could be each piece alone.
Eating warm or at room temperature is recommended. Here’s a tip 😉
Chocolate and Coconut Sweet Bread
Makes: 1 large loaf or ~18 small loaves
Ingredients: SPONGE
- 150 g wheat flour
- 150 mL water
- 7 g instant dry yeast
Ingredients: DOUGH
- 400 g wheat flour (+20g if necessary)
- 100 g crystal Sugar
- 100 mL water (warm)
- 10 g (1 soup spoon) powdered milk
- 85 g butter without salt (softened)
- 3 g (½ teaspoon) refined salt
Ingredients: FILLING
- 200 g chocolate branco (chopped)
- 130 g milk chocolate
- 50 g butter without salt (softened)
- 15 g grated coconut (dry and unsweetened)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, mix all the sponge ingredients. Mix well, cover and let it ferment for 35 minutes.
- After fermentation, dissolve the powdered milk in warm water.
- In the same bowl as the sponge, add crystal sugar and the milk mixture, mix (or turn on the mixer with the hook attachment, if using). Add the salt and wheat flour little by little, in 3 stages.
- Between the last part of flour, add the softened butter little by little so that the dough can absorb it. Let it knead for 5 minutes, if your mixer can handle it. The amount of flour may vary depending on the moisture content of the flour and the butter.
- Transfer the dough to a clean, lightly floured surface. Knead the dough for 5 minutes until soft.
- Return the dough to the bowl, cover with a damp cloth and let it ferment for 20-25 minutes or until it almost doubles in volume. Time may vary due to ambient temperature.
- Mix the white and milk chocolate, stir well. Reserve.
- After fermentation, roll out (on a clean and lightly floured surface) the dough into a rectangle measuring 60x30cm. Taking care that the dough does not stick to the surface.
- Spread the softened butter all over the dough, distribute the chopped chocolates and finally, sprinkle the grated coconut.
- Roll the dough lengthwise, you will have a long roll at the end. Cut 4cm thick slices. Place in a 28x18x5cm (approximately) greased and floured baking dish.
- Cover with a damp cloth and let it ferment for 25 minutes.
- Heat the oven to 200ºC. Place to bake, reduce the temperature to 180ºC and bake for around 45 minutes or until golden.
- Remove from the oven and, if desired, drizzle more melted butter on top.
- Powdered milk: replace the hot water with skimmed or whole milk in the same quantity.
- Baking tray: I do not recommend smaller than indicated. If I had one, a little bigger, I would have chosen it. If you want individual pieces, bake them in the cupcake pan.
