Skip to content 
If you like baked goods you will definitely enjoy these scrumptious chocolate swirls!
Here is how to makethem;
Dough prep time 20 minutes
Rest time 2-8 hours
Preparation time 30 minutes
Baking time 20 minutes
Ingredients
- 350 g / 12.35 oz bread flour ( or all-purpose flour)
- 60 g / 2.1 oz icing sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 100 ml / 3.3 oz lukewarm milk
- 70 g / 2.4 oz sour cream
- 1 egg
- 80 g/ 2.8 oz softened butter
For the filling
- 50 g / 1.75 oz softened butter
- 30 g / 1 oz icing sugar
- 10 g / 0.35 oz cocoa powder
1. Prepare the dough-
Mix the flour, icing sugar and yeast, then add the salt. Pour in the lukewarm milk, and the sour cream and then add the egg too. Mix it all then knead the dough with your hand for 8-10 minutes until it becomes uniform. Tightly cover the mixing bowl with a foil, and leave to rest for 2 hours. Alternatively, you can leave it in the fridge overnight.
2. Preheat the oven to 180C / 356 F ( or 160C/ 320 F if fan oven) and line 2 big baking trays with baking paper.
Sprinkle some flour onto our woworkstation /rolling board and place the risen dough on it, then cut it into 8 equal pieces.
These 8 pieces should be formed into tight little balls, then left to rest for a few minutes.
3. Roll the first ball into a thin flat disc/ pancake, then spread a bit of the soft butter on it and put it aside. Repeat the same with all of the dough balls, rolling them one by one to the same size, and covering them with butter. Stack them all on top of each other. Use up all of your 80 g softened butter between the first 7 ‘pancakes’, as the last one won’t need any, since you will be rolling them out again. Once your stack is done, press them down a bit with your hands and leave them to rest while you prepare the filling.
4. In a small bowl mix together the softened butter and icing sugar then add the cocoa powder and mix until it is smooth and uniform.
5. Sprinkle some more flour onto the surface you will roll the dough on, to prevent it from sticking.
Using your hands press the sides of the dough to straighten them out with the aim that once it is rolled out it will have a rectangle shape.
Then use your rolling pin to gently flatten your stack and roll it into an elongated rectangle shape. This might take a while. Spread out your filling evenly. Then starting from the side closest to us roll up your dough tightly (!) so it becomes a long ‘sausage’. Cut it into 12 equal slices. The ‘tail’ of each swirl should be pulled out slightly and then tucked under. Place each swirl onto your baking tray, leaving enough gaps for them to grow while baking. Bake them for 20 minutes. I like to pour some milk with nixed-in icing sugar to give them a bit of a glaze halfway through the baking process. This is optional.
6. Enjoy!
