Chocolate Cranberry Twist Bread (Bread Maker Option

Name: Chocolate Cranberry Twist Bread (Bread Maker Option)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup granulated sugar; 1/2 cup warm water; 2 1/4 teaspoons bread machine yeast or 1/4 ounce active dry yeast; 1/2 cup milk; 1/4 cup butter; 1 teaspoon salt; 3 eggs; 4 cups all-purpose flour (approx); 1/4 cup packed brown sugar; 1/3 cup corn syrup; 3/4 cup dried cranberries or 3/4 cup raisins; 2/3 cup chocolate chips or 1 chopped chocolate bar; 1/3 cup chopped pecans; 1 teaspoon cinnamon; 1/4 cup sifted icing sugar; 2 teaspoons milk; 2 teaspoons melted butter

Servings: persons

1/4 cup granulated sugar
1/2 cup warm water
2 1/4 teaspoons bread machine yeast or 1/4 ounce active dry yeast
1/2 cup milk
1/4 cup butter
1 teaspoon salt
3 eggs
4 cups all-purpose flour (approx)
1/4 cup packed brown sugar
1/3 cup corn syrup
3/4 cup dried cranberries or 3/4 cup raisins
2/3 cup chocolate chips or 1 chopped chocolate bar
1/3 cup chopped pecans
1 teaspoon cinnamon
1/4 cup sifted icing sugar
2 teaspoons milk
2 teaspoons melted butter

1
In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
2
Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
3
Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
4
Grease 10-inch (3 L) springform pan; set aside.
5
Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
6
Beat remaining egg; brush over wreath. Bake in centre of 350u00b0F (180u00b0C) oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
7
Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.).
8
Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only). Use 4 cups (1 L) flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.

1051

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup granulated sugar, 1/2 cup warm water, 2 1/4 teaspoons bread machine yeast or 1/4 ounce active dry yeast, 1/2 cup milk, and more.

Yes, Chocolate Cranberry Twist Bread (Bread Maker Option) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cranberry Twist Bread (Bread Maker Option)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions