This is one of those cases where I randomly saw something on Pinterest on a Sunday and was like, UM YES. It just got stuck in my head, and I *had* to make it that very day. Sometimes I can get intimidated by braided breads, but for whatever reason that weekend I decided that I would kick this bread’s butt.
And overall, I was very happy with how it turned out. The dough itself was lovely and soft, and the combination of the warm spices and the gooey chocolate (I used part semi-sweet, part dark) was just heavenly on a cold winter morning. I took it work and it was devoured.
And honestly, the braiding was too scary either. I still struggle to get the ends really pinched together and the insides totally baked and not doughy, while not overcooking things. I’ve applied every Paul Hollywood technique I know. I’m guessing it’s a “practice makes perfect” thing, but overall I was quite proud of how this turned out!
Warm the milk and butter until they’re about 100 degrees F (38 degrees C), slightly warm to the touch but not hot. Transfer them to the large mixing bowl in your stand mixer, and then add 2 cups of flour, the sugar, egg, yeast, and salt (per Paul Hollywood, put the yeast and salt on opposite sides of the bowl).
Using a dough hook, stir together until it forms a dough. If the dough is too sticky, add more flour by the tablespoonful until it begins to form a ball (mine did not need the extra flour). Knead with the dough hook for a few minutes, then turn it out onto a lightly-floured surface, and knead until smooth and elastic (another 3-5 minutes). Form into a ball, transfer to a lightly-oiled bowl, and cover. Allow to rise in a warm environment until doubled in volume (about 2 hours).
In a small bowl, mix together the brown sugar, cinnamon, cardamom, and butter until it forms a uniform spread. Go ahead and chop up your chocolate as well. Set both aside.
Preheat oven to 375 degrees F (190 degrees C).
On the same lightly-floured surface, roll out your (now-risen) dough to approximately an 11 x 15-inch rectangle. Using an offset spatula (or even spoon, or your fingers), spread the brown sugar mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Then sprinkle the chocolate evenly over the mixture.
Starting lengthwise, roll the dough until coiled into a long tube. Using a sharp serrated knife, cut the coil in half lengthwise and turn both cut pieces to face upwards (the guts of it are facing up). Pinch together one end of the dough and gently, tightly twist the two long strands, facing the cut side upwards at all times. Pinch together the remaining end.
Form the twisted rope into a circular shape. Transfer to a lightly greased cast-iron pan or 9-inch round cake pan. Brush with the beaten egg and sprinkle the raw sugar evenly over the top.
Bake for 25-30 minutes, or until dark brown and fragrant. When you pull it out of the oven, run a knife around the edge of the pan, then allow to rest for 15-20 minutes before removing and serving.
This is great warm, but I actually loved it even more the next morning once the flavors had melded together a bit. Have a slide (or three) with a latte and try and attack your inbox. It makes things better.
You might also like:
- Dark Chocolate, Peanut Butter, & Tahini Bark (naturally gluten-free)
- Tahini Brownies (gluten-free)
- Cinnamon-Walnut Stuffed Challah
- Orange Cinnamon-Sugar Twist Bread
- Apple Butter Cinnamon-Sugar Babka
- Paul Hollywood’s Chelsea Buns
Spiced Tahini Chocolate Swirl Bread
Dough
- 1/2 cup (120 ml) of milk
- 3 tablespoons (43 grams) of butter, melted & cooled
- ~2 cups (250-280 grams) of all-purpose flour (may need extra 1/4 cup or so)
- 1/4 cup (50 grams) of granulated sugar
- 1 large egg
- 2 teaspoons of active dry yeast
- 1/2 teaspoon of salt
Warm the milk and butter until they’re about 100 degrees F (38 degrees C), slightly warm to the touch but not hot. Transfer them to the large mixing bowl in your stand mixer, and then add 2 cups of flour, the sugar, egg, yeast, and salt (per Paul Hollywood, put the yeast and salt on opposite sides of the bowl).
Using a dough hook, stir together until it forms a dough. If the dough is too sticky, add more flour by the tablespoonful until it begins to form a ball (mine did not need the extra flour). Knead with the dough hook for a few minutes, then turn it out onto a lightly-floured surface, and knead until smooth and elastic (another 3-5 minutes). Form into a ball, transfer to a lightly-oiled bowl, and cover. Allow to rise in a warm environment until doubled in volume (about 2 hours).
Filling
- 1/2 cup (66 grams) of brown sugar, packed
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cardamom
- 4 tablespoons (57 grams) of butter, room temperature
- 1/4 cup of tahini
- 3 ounces (85 grams) of semi-sweet (or dark) chocolate, finely chopped
- 1 large egg, beaten (for egg wash)
- 1 tablespoon raw or demerara sugar, for sprinkling
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together the brown sugar, cinnamon, cardamom, and butter until it forms a uniform spread. Go ahead and chop up your chocolate as well. Set both aside.
On the same lightly-floured surface, roll out your (now-risen) dough to approximately an 11 x 15-inch rectangle. Using an offset spatula (or even spoon, or your fingers), spread the brown sugar mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Then sprinkle the chocolate evenly over the mixture.
Starting lengthwise, roll the dough until coiled into a long tube. Using a sharp serrated knife, cut the coil in half lengthwise and turn both cut pieces to face upwards (the guts of it are facing up). Pinch together one end of the dough and gently, tightly twist the two long strands, facing the cut side upwards at all times. Pinch together the remaining end.
Form the twisted rope into a circular shape. Transfer to a lightly greased cast-iron pan or 9-inch round cake pan. Brush with the beaten egg and sprinkle the raw sugar evenly over the top. Bake for 25-30 minutes, or until dark brown and fragrant. When you pull it out of the oven, run a knife around the edge of the pan, then allow to rest for 15-20 minutes before removing and serving.
Adapted slightly from Pastry Affair
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