Angelic Chocolate Twist Bread Recipe – Perfect for Special Occasions
Category: Yeasted Breads
Servings: 10
This stunning Angelic Chocolate Twist Bread, also known as “Torta Angelica,” is a show-stopping sweet bread perfect for breakfast, brunch, or a celebratory dessert. With a soft, fluffy dough laced with chocolate chips and topped with a luscious glaze, this bread is as delicious as it is beautiful.
Ingredients
For the Starter Dough (Lievitino):
| Ingredient | Quantity |
|---|---|
| Bread Flour (Manitoba) | 135 g |
| Fresh Yeast | 13 g |
| Warm Water | 75 g |
| Malt (or Sugar, optional) | 1 teaspoon |
For the Main Dough:
| Ingredient | Quantity |
|---|---|
| Bread Flour (Manitoba) | 400 g |
| Granulated Sugar | 75 g |
| Whole Milk | 120 g |
| Fine Salt | 5 g |
| Butter (cubed and softened) | 120 g |
| Egg Yolks | 3 |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate Chips | 100 g |
| Melted Butter | 50 g |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | 150 g |
| Egg White | 1 |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 6 g |
| Fat | 15 g |
| Carbohydrates | 39 g |
| Fiber | 1 g |
Instructions
Step 1: Prepare the Starter Dough (Lievitino)
- In a small bowl, mix warm water with fresh yeast until fully dissolved.
- Stir in the malt (or sugar) and bread flour. Mix until a smooth dough forms.
- Cover the bowl with plastic wrap and let it rest in a warm, draft-free environment for about 30 minutes, or until the dough doubles in size.
Step 2: Make the Main Dough
- In a large mixing bowl, combine the bread flour, sugar, and salt.
- Warm the milk slightly and mix it into the dry ingredients. Add the egg yolks and begin kneading until a rough dough forms.
- Gradually incorporate the softened butter, a few cubes at a time, kneading until the dough is smooth and elastic.
Step 3: Combine Starter and Main Dough
- Once the starter dough has risen, fold it into the main dough. Knead until fully incorporated.
- Cover the bowl and let the dough rest in a warm spot for about 1.5–2 hours, or until it doubles in size.
Step 4: Roll Out and Fill the Dough
- Transfer the risen dough onto a lightly floured surface. Roll it out into a large rectangle about 2–3 mm thick.
- Brush the dough evenly with melted butter and sprinkle with chocolate chips.
Step 5: Shape the Dough
- Roll the dough tightly from one long edge to the other, creating a log.
- Using a sharp, floured knife, slice the log lengthwise down the center to expose the layers.
- Gently twist the two halves together, keeping the cut sides facing up, to form a braid. Shape the braid into a ring and transfer it to a parchment-lined baking sheet.
Step 6: Final Rise
- Cover the braided ring loosely with plastic wrap or a kitchen towel.
- Let it rest for 30–40 minutes, until it puffs slightly.
Step 7: Bake the Angelic Bread
- Preheat your oven to 180°C (350°F).
- Bake the bread for 30–35 minutes, or until golden brown and cooked through.
Step 8: Prepare the Glaze
- While the bread bakes, whisk the egg white with powdered sugar until it forms a thick glaze.
Step 9: Glaze and Serve
- Remove the bread from the oven and allow it to cool slightly.
- Drizzle the glaze generously over the top of the warm bread.
- Let the glaze set before serving.
Tips for Success
- Plan Ahead: This recipe requires multiple rises, so allow ample time for preparation.
- Warm Environment: Yeast thrives in a warm, draft-free setting. If your kitchen is cold, place the dough near a warm oven or use a proofing box.
- Custom Fillings: While chocolate chips are a classic choice, you can experiment with dried fruits, nuts, or cinnamon sugar for variety.
This Angelic Chocolate Twist Bread will undoubtedly impress with its soft texture, rich flavor, and elegant appearance. Share it with loved ones or enjoy a slice with your favorite hot beverage.
