Romanian Christmas Fluffy Two-Tone Sweet Bread Recipe with Turkish Delight, Cocoa, Raisins, and Chocolate Cream

A dream two-tone chocolate cream and Turkish delight Romanian sweet bread has come out! Soft, fluffy, and extremely tasty and fragrant. He will sit at the Christmas table with many other goodies.

This Christmas I wanted cocoa sweet bread. I adapted my grandmother’s sweet bread recipe and added Turkish delight and raisins. Also, I made a chocolate cream with butter.

A dream two-tone chocolate cream and Turkish delight Romanian sweet bread has come out! Soft, fluffy, and extremely tasty and fragrant. He will sit at the Christmas table with many other goodies.

This is how this fluffy and fragrant two-tone sweet bread with Turkish delight, cocoa, raisins, and chocolate cream was born.

Preparation time: 50 minutes

Cooking time: 60 minutes

Total time: 1 hour 50 minutes

INGREDIENTS for Romanian Christmas Fluffy Two-Tone Sweet Bread Recipe with Turkish Delight, Cocoa, Raisins, and Chocolate Cream:

For the white dough:

• 450 g of flour

• 200 ml of skim milk

• 30 g of sweetener (Erythritol)

• 2 yolks

• 50 g butter min.82%

• 15 g of fresh yeast or 5 g of dry yeast

• 1 knife tip grated lemon peel

• A pinch of salt

• ½ teaspoon vanilla extract or 1 sachet of vanilla sugar

For the brown dough:

• 450 g of flour

• 50 g cocoa

• 200 ml of skim milk

• 30 g of sweetener (Erythritol)

• 2 yolks

• 50 g butter min.82%

• 15 g of fresh yeast or 5 g of dry yeast

• 1 knife tip grated lemon peel

• A pinch of salt

• ½ teaspoon vanilla extract or 1 sachet of vanilla sugar

For the chocolate cream:

• 75 g butter min.82%

• 75 g unsweetened chocolate min 70% cocoa

• 20 g of cocoa

• 50 g of sweetener (Erythritol)

• 40 g raisins

• 1 vanilla extract

Furthermore:

• 1 egg yolk + 20 ml cold milk + 1 pinch of salt to grease the cake

• 100 g Turkish delight for the white dough

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INSTRUCTIONS for Romanian Christmas Fluffy Two-Tone Sweet Bread Recipe with Turkish Delight, Cocoa, Raisins, and Chocolate Cream

How to make leavened dough for a two-tone sweet bread?

Because we need both the plain dough and cocoa dough, I decided to work simultaneously in two different bowls.

1. In each bowl I put the warm milk, yeast, and the sweetener, mixed, and left everything on the table for 10 minutes.

2. Then I added melted but not hot butter, egg yolks, salt, vanilla, and grated lemon peel.

3. Finally I added the flour, respectively the cocoa sifted in the cocoa dough.

4. I kneaded the dough for a few minutes with the stand mixer and then covered the bowls with a transparent foil and left them in a warm place for an hour (or until they double).

The doughs leavened nice.

How to make chocolate cream for sweet bread?

While the dough leavened, I prepared the filling.

1. I melted the butter, pulled the pan off the heat, and added the grated chocolate.

2. In a few seconds, the chocolate melted, and I added the cocoa mixed with the sweetener. If we mix cocoa with the sweetener, then it will incorporate quickly and will not make lumps.

3. I worked with a small whisk. Now add the vanilla. In principle, this sweet bread is not overly sweet. If you want, you can put more sweetener in the filling. For me, this sweet bread with cocoa and chocolate is perfect like that.

4. The filling is ready, so I left it to cool.

How is the sweet bread filled and braided?

1. I spread the white piece of dough on the lightly kneaded table to obtain a square of approx. 30 × 30 cm.

2. I sprinkled the Turkish delight on the whole surface

3. I then spread the cocoa dough to almost the same size, only 1-2 cm at the smaller ends.

4. I placed the cocoa dough over the white one

5. I cut the dough sheets in half.

6. I evenly distributed the cooled chocolate cream (filling) and the raisins and leveled it nicely with a spatula.

7. I rolled each part on the longer side, from the middle to the outside, obtaining a roll.

8. I did the same with the other portion of dough.

Here are the two rolls.

9. I then took a baking paper and worked directly on it because it is much simpler. I put one roll on top of the other in the shape of the letter X.

10. I then twisted the rolls (once on one side and once on the other) and then hid the ends underneath.

11. I picked up the sweet bread with the baking paper and placed it on the tray. Isn’t it much simpler?

12. I covered it with food foil and left it to leaven for another 30-40 minutes. It is not left uncovered because the dough dries, forms a crust.

13. Meanwhile I set the oven to 170 C 

14. After it leavened and grew nicely, I greased it with beaten egg yolk with a little cold milk and a pinch of salt (with a soft brush).

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Baking the sweet bread with Turkish delight, cocoa, raisins, and chocolate cream – how many minutes and at what temperature?

1. I immediately put the cake pan in the preheated oven and baked it for 20 minutes at 170 C and then another 30-40 minutes at 160 C. I can’t describe the flavors in the kitchen to you 🙂 Done! The cake is ruddy and beautiful.

2. Immediately after baking, take the sweet bread out of the mold and remove the baking paper.

3. Leave the sweet bread to cool on a wire rack, on the side at first, turning it from side to side every 10 minutes, and then standing.

A two-tone sweet bread with Turkish delight, cocoa, raisins, and extraordinarily tasty chocolate cream came out!

Service

Leave the sweet bread on the grill until it cools completely. If you break it while hot, you destroy the structure of the dough. I waited patiently until I could slice it nicely with a serrated knife.

This sweet bread is easy to slice and is extremely fluffy and fragile. Also, it is extremely fragrant from vanilla and cocoa. It may not be the best looking but considering it’s the first time I’ve made this recipe, I say it turned out pretty well, also, it simply melts in your mouth.

GOOD APPETITE!

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