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1
Make the basic sweet bread doughuntil the first rising.
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2
Release the gas and form into a ball.
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3
Cover with a damp cloth and let sit for 20 minutes.
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4
Spread out the dough large enough to be able to wrap the fold-in sheet.
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5
Place the caramel sheeton top of the dough.
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6
Tightly close the dough around the sheet.
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7
If there are crevices of air between the dough and the sheet at this point, it will be difficult to fold in the sheet, so be careful.
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8
Start folding in the sheet.
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9
Use a rolling pin to spread out the dough with the caramel sheet and then fold it into three layers.
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10
Roll it out again...and repeat this process three times.
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11
Cut into thin, equal pieces.
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12
I made two different shapes this time.
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13
First I made a stick type just by twisting the dough...
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14
Twisting just a bit too much is perfect.
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15
This is because during the second rising, they'll untwist a little bit.
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16
With the rest of the dough I twisted it and then formed into coils that look like a snail's shell.
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17
Make sure to put the ends on the bottom.
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18
A beautiful twisted marble bread has been made.
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19
Spray the dough with water and let rise a second time for 20 minutes.
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20
Spray with water again and bake for 10-12 minutes in an oven preheated to 200C.
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21
They're done.
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22
I used sliced almonds as a topping this time.
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23
Here is the coiled marble bread.
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24
A lovely aroma wafts through the kitchen.
