Heart-shaped swirl bread is a delightful treat perfect for any occasion, from gatherings to gifting, and loved by both kids and “kidults” alike. While we used a heart shaped mould, feel free to use any mould you own, adding a touch of creativity to your baking adventures.
The beauty of this bread lies in its swirls, which can be infused with a myriad of flavors beyond the classic chocolate we have used. Experiment with matcha for a subtle earthy note, raspberry for a burst of fruity sweetness, or even cinnamon for a comforting warmth. The possibilities are as endless.
Baking heart-shaped swirl bread is not just about creating a delicious treat; it’s about the joy of sharing something homemade and heartfelt with your loved ones. Whether enjoyed fresh out of the oven with a cup of tea or coffee, or presented as a thoughtful gift, this bread is sure to spread warmth and happiness wherever it goes.
So, roll up your sleeves, gather your ingredients, and let your creativity flow as you embark on a baking journey filled with love and swirls. After all, there’s nothing quite like the aroma of freshly baked bread to bring people together and make memories that last a lifetime.
Ingredients
Water-roux/Yudane:
- 2 tbsp all-purpose flour
- 4 tbsp hot (just boiled) water
Batch dough:
- 375g bread flour
- 1.5 tsp instant yeast
- 56g sugar
- Pinch of salt
- 125ml warm milk
- 1 egg, beaten
- 42g unsalted butter, softened
Chocolate dough:
- 1 tbsp cocoa powder
- 1 tsp unsalted butter, softened
Miscellaneous:
- Neutral oil for the mixing bowl
Equipment:
- Large mixing bowl
- Wooden spoon or spatula
- Cling wrap
- Rolling pin
- Heart-shaped loaf pan (or standard loaf pan)
Method
1.To make the water-roux: combine ingredients for the water roux together, set aside and let it cool to room temperature
2. In a mixing bowl, combine flour, yeast, sugar, salt, warm milk and room temperature water roux with a wooden spoon until shaggy dough is formed.
3. Add beaten egg and softened butter, mixing slightly in between each addition.
4. Start kneading with hand until smooth dough is achieved.
5. Form the dough into a ball, and divide into 2. One ball of dough will be your plain dough, and one will be your chocolate dough.
6. To one ball, add cocoa powder and unsalted butter, and knead well till combined
7. Into an oiled bowl, place both balls and cover with cling wrap. Leave to rise till doubled in size (approximately 30-45mins)
8. Using a rolling pin, roll out plain dough into a rectangle, ensuring the width is roughly the width of your loaf pan. Set aside.
9. Roll out chocolate dough in the same manner.
10. Place chocolate dough on top of the rectangle dough, and stretch gently to ensure that both line up at the edges. Lightly roll with rolling pin.
11. Start to roll the dough up, beginning at the short edge. Lightly pinch the seam to seal.
12. Place the dough into a lightly greased loaf pan. Cover and let rise for an hour. Meanwhile, preheat your oven to 180 degrees Celsius.
13. Bake in the oven for 40 mins. When it is done, leave the loaf to sit in the pan for 10 mins before taking it out of the tin.
14. Let the loaf cool fully to room temperature before slicing!
Notes:
- If you are using a regular loaf pan, you may want to do a light egg wash over the top of the dough prior to baking. This will provide a nice shiny golden crust.
- As much as possible, try not to slice into the loaf when it is warm. The steam trapped inside the loaf during cooking will help the bread stay moist.