Sourdough Cocoa coconut swirl bread is marriage between a classic combo of coconut and chocolate in naturally leavened brioche bread.
This sourdough cocoa coconut swirl bread has the goodness of vanilla as well as chocolate bread with lightly sweetened coconut filling. Brioche type bread with slight sourdough tang and is a rich, a little sweet bread, and offers a nice contrast between coco and vanilla in every bite. It is tender enough to make yummy, buttered toast for breakfast, yet will stand up alone without any add on.
Chocolate and coconut are one of the classic combinations. Hard to resist them when they are together as it gives a wonderful taste.
How to make this sourdough cocoa coconut swirl bread?
This is basically a brioche type dough with two parts vanilla and chocolate. I have used 100% sourdough starter to make a leavain, you can use stiff starter also.
Like any other sourdough bread, you need a strong active starter, if you do not have in hand make one, here is the recipe for making one.
Leavain: I used both all-purpose flour and whole wheat flour to make it. You can either use one of them if you want. I prefer either whole white or a mix of whole wheat flour and all-purpose flour is good. Do not use rye flour in leavain. It can make the dough little tangier.
Flour : Use all-purpose flour for sweet brioche type bread. You can add bread flour too if you want little chewier.
Cocoa : I used natural unsweetened Dutch process cocoa. You can use dark cocoa also if you want.
Butter : Since it is brioche type bread butter is must and try to add after mixing everything.
Sugar : Sweetener is added only in the dough. For filling I have used sweetened coconut. This is lightly sweetened bread .
Eggs : Eggs add lift and moistness to the bread.
Coconut : I used sweetened coconut, if you are using unsweetened then add 3 tbsp sugar too.
Milk powder : adds extra rich and creaminess to the filling
Butter : This helps to bind the filling as well as add extra flavor
All purpose flour : Here it is used as binder, you can use cake flour instead of all purpose flour if you want.
Variation to this Sourdough Cocoa Coconut swirl bread
Instead of adding coconut as filling you can use raspberry jelly, cream cheese, or tahini, or you can use custard as filling.
If you do not want cocoa powder in the bread, go with any dried berries like blueberries, strawberries, or raspberries.
If you want to make it egg free bread use tangzhong method, which will ensure the softness of the bread.
If you are love nuts, go ahead, and add walnuts, pecan etc.
Make sure to incorporate one egg or cornstarch along with filling this will prevent the layers from separating. I did not add it end up getting layers separated.
Other filled bread recipes are
Make Leaven/Leavain 8. 00 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Divide the dough into two and mix in vanilla and cocoa powder
Set aside for 3 hours at room temperature about 4.00 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Set aside for 1 hour room temperature
While make the filling with coconut, milk powder, all-purpose flour, and butter.
Frist Spread both vanilla dough and cocoa dough place the coca dough on the top of vanilla dough.
The fill with coconut filling and roll it into a roll and place it into the loaf pan and set aside for double or until dough reaches the rim of the loaf pan it takes about 3.30 hours.
Bake at 9.00 A.M
If you try this recipe, please tag me Instagram @nidhinikhil or Zestysouthindiankitchen on facebook. I would love to see your creations.
I made this soup as part of “ Soup Saturday Swappers” this month event. Egg soups or Soups containing Eggs.
- Chicken Noodle Egg Drop Soup from Making Miracles
- Gingered up Poached Egg Soup from Sid’s Sea Palm Cooking
- Hot and Sour Egg Drop Soup from Karen’s Kitchen Stories
- Kerala Style Egg Stew With Idiyappam from Sneha’s Recipe
- Polish beets green soup with eggs from zestysouthindiankitchen
- Ramen Eggs (Ajitsuke Tamago) from Palatable Pastime
- Salmorejo Cordobés from Culinary Adventures with Camilla
- Stracciatella from A Day in the Life on the Farm
Sourdough Cocoa Coconut Swirl Bread
- For leavain
- 20 g starter
- 40 g all purpose flour
- 10 g whole wheat flour
- 50 g water
- For the dough
- 305 g all purpose flour
- 100 g leavain
- 35 g sugar
- 4 g salt
- 110 g milk
- 52 g butter
- 2 large eggs
- For vanilla dough
- 2 tsp vanilla extract
- For cocoa dough
- 26 g unsweetened Dutch process cocoa powder
- For filling
- 56 g unsalted butter incredibly soft warm
- 15 g all-purpose flour
- 24 g milk powder
- 75 g sweetened coconut flakes
- 1 large egg optional or 2 tbsp corn starch dissolved in 2 tbsp water*
- For egg wash
- 1 large egg
- 1 tsp water
- Mix all-purpose flour, whole wheat flour, active starter and water and mix well. Set aside at room temperature for 5 hours.
For the Dough
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all
- the butter is incorporated, turn the mixer up one speed and knead the dough
- until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Then divide the dough into two equal pieces . In one piece mix in vanilla extract and other piece add cocoa powder and mix well.
- Cover the dough and let it rest in a warm (75°F) place for 3 hours . To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- Then refrigerate the dough for about 12 hours.
- Next morning remove the dough from refrigerator and bring it room temperature.
- In a medium bowl make filling, add sweetened coconut, milk powder, all purpose flour and butter. If you do not want to use egg wash here, incorporate 1 egg along with filling this will be better idea.
- Then shape vanilla and cocoa dough into a two rectangle.
- Place the cocoa dough over the vanilla dough.
- Brush with egg wash and spread the filling, once again brush with egg wash on the top of filling. This step will help you prevent the layers from separating while baking.
- Roll tightly into a rectangle and place it into a loaf pan ( 9×5 pan)
- Set aside for second proof for about 4.15 hours or until the dough rise over the top.
- While the dough rising, pre-heat oven to 425F.
- Do and egg wash and bake the dough at 375 F for 33 minutes or until it register 195F internally.
- Let cool the bread completely and enjoy
- This is not sweet bread. If you want sweet bread go ahead and increase the amount of sugar in the filling about 1/2 cup confectioners suga
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.