Hi everyone and welcome back to my blog…
This recipe is an easy one that results in a delicious ‘tear and share’ style swirls filled with chocolate, walnut pieces and drenched in maple syrup. These do take a little time to bake, as the dough needs to prove for 1 hour 1/2 so that it rises and is spongy.
This recipe makes 12 swirls.
450g strong white bread flour
1tsp ground cinnamon
50g soft spread
50g caster sugar
1 sachet of yeast (7g)
1 egg yolk
40g soft spread, melted
50g light brown sugar
175g plain chocolate chips
50g chopped walnuts
3tbsp maple syrup
1.Grease a deep 23cm/9in loose bottomed cake tin.
2.Sift the flour and cinnamon into a bowl and rub in the butter until the mixture resemble breadcrumbs.
3.Stir in the sugar and yeast. Measure out the milk and water in a jug and stir in the egg yolk.
4.Pour the wet mixture in the dry mixture and stir until it forms a soft dough.
5.Transfer the dough onto a floured surface and knead until smooth, roll out to about a 40cm x 30cm rectangle.
6.Brush with the melted butter.
7.Sprinkle the dough evenly with the brown sugar, chocolate chips and then walnuts.
8.Roll the dough up to form a long swiss roll shape and cut into 12 equal slices.
9.Transfer to the prepared tin, so the swirls are packed in tight. Cover and leave in a warm place for 1 and 1/2 hours until well risen and spongy.
10.Preheat the oven to 220°C/gas mark 7. Bake for 25-30 minutes or until well risen and golden brown and firm.
11.Remove from the tin carefully and place onto a wire rack. Drizzle with maple syrup and pull the pieces apart to serve.