Marble Twist Roll

When I first saw this interesting roll up bread at Dari Dapur MadihaA's blog I was intrigued by it. Since this month Aspiring Baker’s challenge is roll up cake I am not sure if I can submit this. So I wrote to the host Obsessedly Involved with Food and asked her about it as I don’t want to break the rules. She said as long as there is flour, eggs and sugar, and rolled up looking like a Swiss roll she will be alright with it. So, I rolled up my sleeves and get to work. It is a lot of work making this bread but if you have some time to spare this will be a great bread to try out. It is very much different from the usual bread you bake. This bread is like a cross between sweet bread and a cake. I wish I have better skill in rolling it as you notice some part of the bread breaks. Nevertheless it taste pretty good with a cup of coffee or tea.

Ingredients for the chocolate filling:
Adapted from: MahidaA's

125 water
50 gram sugar
1/4 tsp salt
15 gram milk powder
15 gram cocoa powder
25 gram flour
1/2 tbsp butter
40 gram dark chocolate – cut into small pieces

1. Combined all the ingredients except dark chocolate in a small saucepan and mix until smooth. Cook over low heat until it boils and bubbly.
2. Remove from heat and add in the dark chocolate and stir until the chocolate melted. Set it aside to cool.

Ingredients for the Bread:

450 gram flour
7 gram/1 packet dry yeast
15 gram milk powder
75 gram sugar
50 gram honey
1 egg
200 - 220 ml water
1 tsp salt
50 gram butter

To spread on bread:

Some kaya or fruit jam

1. In a mixing bowl combined flour, yeast, milk powder, sugar and salt. Mix well. Combined honey, egg and water.
2. Add egg mixture into the flour mixture. Turn the mixer with the dough hook on and mix until well combined, smooth and elastic. If the dough is too dry add a bit more water to it and if it is too wet add a bit more flour (this depend on the dryness of your flour and your environment)
3. Add in the butter and continue to knead until the butter incorporated into the dough. Cover the dough and let it proof for at an hour or double in size. In the meantime, line and greased a 14” x 10” sheet pan.
4. Turn the dough onto a floured surface. Sprinkle the dough lightly with flour and pat it into a roughly square shape. With a rolling pin, roll the dough into a rectangle shape.

5. Spread the chocolate filling over 2/3 of the roll out dough. Fold the filling free part of the dough over the middle third, then fold the other half on top of it to make a flat parcel (like folding a letter into 3 to put inside an envelope).

6. Lightly press down the open ends to seal, Roll out in one direction. You’ll get a very long rectangle. Fold it again like step 5 and roll it out to about 1 cm thick. Using a pizza cutter or a knife cut it into 1.5 cm strips.

7. Take a strip of the dough and give it a few twists. Lay the dough on the baking sheet. Do the same to the rest of the dough and arrange each twist next to each other. Cover and let it rise for another hour.
8. Pre-heat the oven to 375 degree F. Brush the rested dough with some milk and bake it for 18-20 minutes or until golden brown. Remove from oven and let it cool down completely.
9. Once it is cool, turn it out onto a parchment paper, remove the lining and spread on some kaya/coconut jam or some jam of your choice.
10. Roll them up (just like a Swiss roll) tightly. Cut and serve.

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe posted by : My Kitchen Snippets