White Chocolate x Cocoa Spiral Bread Recipe

Name: White Chocolate x Cocoa Spiral Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 grams Bread (strong) flour; 30 grams Cake flour; 20 grams Cocoa powder; 4 grams Salt; 30 grams Sugar; 40 grams Unsalted Margarine (or unsalted butter); 3 grams Dry yeast; 1 Egg; 100 ml Heavy cream; 10 ml Milk; 35 grams White chocolate chips; 1 dash less than a tablespoon Cocoa powder; 1 Kabocha squash seeds

Servings: persons

220 grams Bread (strong) flour
30 grams Cake flour
20 grams Cocoa powder
4 grams Salt
30 grams Sugar
40 grams Unsalted Margarine (or unsalted butter)
3 grams Dry yeast
1 Egg
100 ml Heavy cream
10 ml Milk
35 grams White chocolate chips
1 dash less than a tablespoon Cocoa powder
1 Kabocha squash seeds

1
Put the bread ingredients into the bread maker.
2
Leave it up to the machine until the first proofing on the dough course.
3
Roll the dough out to about a 30x20cm rectangle.
4
Sprinkle with cocoa powder through a tea strainer, and scatter with chocolate chips.
5
Leave one long edge free, in order to seal up the dough.
6
Roll it up and tightly close the seam.
7
Place the roll seam-side down, cover with a slightly damp cloth, and let rest for 5 minutes.
8
Cut into ten 3cm thick slices like you are cutting a rolled cake.
9
Line them up in the cake pan as shown in the photo.
10
Proof for the second time,until the dough sticks together and gets bigger.
11
Sprinkle with kabocha squash seeds.
12
Bake in an oven preheated to 180C for 20 minutes, cover with aluminum foil to keep from burning, and bake for an additional 10 minutes.
13
This is what it looks like cut.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 220 grams Bread (strong) flour, 30 grams Cake flour, 20 grams Cocoa powder, 4 grams Salt, and more.

Yes, White Chocolate x Cocoa Spiral Bread 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.

White Chocolate x Cocoa Spiral Bread

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