Tahini Chocolate Swirl Bread (Gluten Free, Dairy Free)
This gluten free and dairy free chocolate swirl bread recipe is incredibly easy to make. It has detailed step-by-step instructions to guide you through the process of making yeast dough. It has the texture and taste of brioche and the most delicious chocolate filling.
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Ingredients
For the gluten free dough
- 250 g Schär gluten free bread mix
- ½ cube (10 g) fresh baker's yeast*
- 100 ml lukewarm plant-based milk alternative I used rice drink
- 70 g sugar
- 1 packet (7g) vanilla sugar optional
- 70 g half-melted margarine (plant butter)
- 1 egg at room temperature put it in lukewarm water for 10 minutes if it comes out of the fridge
- 1 pinch of salt
For the chocolate filling**
- 30 g tahini
- 70 g cashew butter
- 3 teaspoon cocoa butter
- 30 g sugar
For the topping
- 2 handfuls of praline nuts (see picture) crushed, caramelized nuts ("pralin" in French)
Instructions
Make the dough
- To help the dough rise, you need a warm place. You can preheat your oven at a little over 50°C for 10 minutes. Turn off the oven and keep it closed while you make the dough.
- Attach the kneading hook to your stand mixer (the whisk attachement works as well) Add the flour to the mixing bowl of your stand mixer (or a large mixing bowl if you're using a hand mixer).
- Crumble the yeast over the flour. Heat the plant-based milk until lukewarm (30 seconds in the microwave or several minutes over the stove) and pour it over the yeast. Start kneading on low.
- Add the sugar and vanilla sugar while it's kneading. In the meantime, heat the margarine (30 seconds in the microwave or 1-2 minutes over the stove) until it's half melted. Add it to the mixing bowl as it continues kneading.
- Finally, add the egg and a pinch of salt. Let it knead for 15 minutes (I recommend setting a timer). If you're using a hand mixer, beat it for at least 10 minutes on low.
- Form a ball with the dough. It is slightly sticky but you should be able to easily form a ball (see step-by-step pictures in the post above). If not, try humidifying your hands or adding 1 tablespoon of flour.
- Sprinkle a little flour into a bowl and place the dough in it. Cover with a humid towel and let it rise in the preheated oven or in a warm place for 1 hour.
Form the swirl bread
- In the meantime, make the chocolate filling. Simply mix the tahini, cashew butter, cocoa powder and sugar in a small bowl.
- When to dough is done rising, preheat the oven at 180°C.
- Sprinkle a little flour over a large flat surface, such as your cleaned countertop (a cutting board will be too small). Knead the dough with your hands for one minute. Then, roll it out using a rolling pin. You want to form a long rectangle that is about 3 to 5 millimeters high.
- Carefully spread the tahini chocolate with a knife all over the rolled-out dough.
- Place a sheet of parchment paper right next to the roll. Roll up the dough very tightly starting with a long side and onto the parchment paper. Cut the roll lengthwise in half and cross each half above the other. Bring the edges together to form a wreath. Pinch with your fingers to seal the edges. Sprinkle with praline nuts.
- Bake for 25 minutes at 180°C until golden brown. The swirl bread should rise even more.
Notes
*You can substitute fresh baker's yeast with gluten free instant dry yeast. I tested this recipe with both fresh and dried yeast and while both work, I had better results with fresh yeast. The dough rose more with fresh yeast (for the same amount of yeast) and the swirl bread was a little more airy and fluffy.
** You can substitute the chocolate filling with the chocolate cream of your choice.
***Store the swirl bread in a large air-tight cake box. You can wrap it in plastic foil before storing it in the box. Only slice it before serving. It will keep fresh for 3 days.
****If it's a little dry after a day or two, place a slice on a plate and microwave it for 15 to 20 seconds before serving.
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