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! 👇