Wednesday, September 7, 2016

Danish Chocolate Swirled Streusel

After coming to US, I started visiting the library for my little one as there are lots of activities for them. Usually I will be behind him in the library. He enjoys going there as there are other kids of his age and as he is a big hide and seek player, he likes to hide behind the bookshelves.

One such visit, I took a glance on the cooking books and there were huge varieties of cook books. I got really confused as which one to check. Though we get everything from net, but cooking from a cookbook is a different experience for me. While I was checking some books, this book “Coffee Cakes”, caught my attention and I loved different varieties of cakes baked in this book which looked easy and new to me. So I grabbed it.

There are many collections of cake recipes in the book, but I tried to make this “Danish Chocolate streusel” as it looks unique and also it is a bread as well as a cake. The next thing I did was to collect all the ingredients for the streusel and baked this to a perfect bread. The recipe is really fantastic. With the layers of the chocolate, the bread tastes more like a danish pastry. The texture is so soft and the chocolate streusel inside the bread is pure bliss. Just a bite and you will love the buttery chocolaty flavour.

The dough with alternating slices

Try this out and let me know...
  1. All Purpose Flour- 3 Cups
  2. Yeast- 1 ½ tsp
  3. Sugar- 1 tbsp
  4. Salt- as required
  5. Warm water- ¼ Cup
  6. Butter- 1 stick or ½ Cup
  7. Sugar- ¼ Cup
  8. Eggs- 2 nos
  9. Vanilla extract- 1 tsp
  10. Warm Milk- ½ Cup
Chocolate Streusel:
  1. Sugar- ⅓ Cup
  2. Cocoa Powder- 2 tbsp
  3. Cold Butter- 2 tbsp
  4. Ground Cinnamon- 1 tbsp
  5. Egg- 1 no ( egg wash)
  6. Chopped Nuts- 1 tbsp

  1. Sprinkle the yeast in warm water and let it rest for about 5 minutes. In this add the sugar and salt. Stir to dissolve and wait till it becomes foamy.
  2. In a bowl, beat the sugar along with butter. Till light and fluffy. Add eggs, vanilla extract and 1 Cup of flour. Beat well using electric blender.
  3. Gradually add the milk alternating with flour along with the yeast dissolved water. If the dough is too sticky add some flour to make a soft dough.
  4. Transfer to a floured surface and knead until smooth i.e upto 8 minutes.
  5. Place this in a greased bowl, covered with a cling film until double in size, about 1- 2 hours.
  6. Meanwhile for the chocolate streusel, mix the sugar, flour, butter, cocoa powder and cinnamon together using fingers till crumbly.
  7. Preheat the oven to 350 degrees F.
  8. Punch the raised dough and knead lightly until smooth. If you feel the dough is too big, cut it into half.
  9. Roll one half into a even rectangle over a floured surface using a rolling pin. Spread with half of the chocolate streusel and roll up and place the seam side down on a greased baking pan.
  10. Repeat with the remaining dough and filling, placing that on a separate baking pan.
  11. Using a knife, snip each loaf at ¾ inch intervals. Starting at one end, pull the alternate cut slice on to the other side.
  12. Brush each loaves with egg wash and sprinkle the powdered nuts on top.
  13. Bake the loaves for about 30 - 35 minutes or until golden brown. When done place the loaves on a wire rack to cool completely.
  14. Cut into ¾ thick slices and serve with coffee or tea.

1 comment:

  1. Oooh I like the look of that book.!! I love purchasing cook books, for me holding a book in my hand is more satisfying than going through the net. Love look of that struesel. Hope your EId went well


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