
Triple Chocolate Cheese Spirals
Ingredients
500g | All purpose flour |
75g | Arla Sweet Cream Butter |
100g | Sugar |
50g | Custard Powder |
50g | Milk powder |
8g | Salt |
10g | Yeast |
50g | Beryl's Chocolate Filling |
180g | Water (cold) |
150g | Eggs |
Cream Cheese Filling:
250g | Swiss Valley Cream Cheese |
50g | Sugar |
1pc | Egg yolk |
200g | Beryl's Chocolate Chips |
Glaze:
DLA Mirror Glaze |
Procedure
- Straight dough method.
- Ferment for 1 hour in the chiller.
- Roll into 16x10 rectangle.
- Spread cream cheese filling.
- Sprinkle chocolate chips on top of the cream cheese filling.
- Roll the dough into a log.
- Cut the log into 2 inches portions.
- Put into prepared pans.
- Proof for 1 hour or until double in size.
- Bake in a preheated 170˚C oven for 20 to 25 minutes.
- Brush the bread with DLA Neutral Glaze while still hot.
You may watch the live demo here! 👇