Twisted Cherry Chocolate Bread
Last year was a berries year for us, spring is here and we still have a lot of cherries in the freezer.
I took I package out of the freezer and placed it over a colander in the kitchen to defrost. During this time I made my search for a new recipe, something completely new to use these delicious fruits.
Finally I find the solution I needed, not a recipe from the internet or from the books, since a combination of many ideas.
- The dough from an apple bread
- Adding cacao powder and more sugar to the recipe
- Making the dough dairy free: oil instead of butter
- Using the liquid of the cherries instead of milk for the dough (no waste, diary free)
- New kind of filling: I love the combination of cherries and cinnamon¨
- Glazing the bread with a clear glaze first to make it shine
- Creating a new pink glaze with cherry juice and lemon (diary free again)
With this portion I prepared two rings (one for special giveaway) but you can prepare simply a bigger one and bake it for about 40-45 minutes.
The result is a not too sweet diary free and beautiful bread!
Twisted Cherry Chocolate Bread
- 700 g frozen cherries
- 3 1/4 cups flour
- 1/2 cup dried potato flakes (as for puree)
- 1/3 cup sugar (more if you prefer it sweeter)
- 2 teaspoons dry yeast, if possible instant (if not proof the yeast first)
- 1 teaspoons salt
- 3 tablespoons oil
- 1 teaspoon vanilla
- 2 tablespoon cacao powder
- 1 egg
- 1 cup cherry water, from drained defrosted cherries (if not enough fill with water to 1 cup)
- 2 cups defrosted cherries (about 350-400 g), drained
- 1/2 cup sugar
- 3 tablespoons breadcrumbs
- 1 tablespoon cinnamon
- 1 tablespoon hot water
- 1 tablespoon sugar
Pink glaze (alternative melted chocolate)
- 1 tablespoon juice from cherries
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- Place your cherries to defrost at room temperature, drain and reserve the juice. (I necessary fasten this step with the microwave). You will need I cup of liquid for the dough and you should reserve 1 tablespoon in a small cup for the pink glaze. Add the lemon to the reserved tablespoon of liquid for the glaze because this prevents oxidation and turning brown of the liquid.
- Combine all the ingredient for the dough and work if possible with kneading machine. Be sure you add one cup of liquid (cherry juice with some water to fill to volume). Knead until very smooth.
- In a cup combine all the ingredients for the filling and toss.
- Divide the dough into two portions. Roll out each portion to a rectangle of about 25 cm (10 inches) to 60 cm (22 inches).
- Spread on each rectangle half portion of filling. Roll out tightly from the longer side.
- Transfer to a cutting surface and using a pizza cutter or sharp knife to cut the log in half lengthwise. Twist the two logs together forming a round or let it in straight, place on a baking tray or baking mold. Be sure to pinch well the ends together. Repeat with the second portion. Don’t worry if some of the filling will drop off, you can push the cherries between the dough layers when the logs are arranged on the baking tray. Note: I plaited them into the round shape for a new and cute looking!
- Place in a warm place for about 1-2 hour to rise until almost doubled. I use my kitchen oven light on / temperature off.
- Take loaves out of the oven, and preheat the oven to 180°C/350°F.
- Bake for 30 to 35 minutes until you see they take color and get darker.
- While bread is baking combine the ingredients for the clear glaze. Mix until sugar is dissolved.
- Remove the bread from the oven and immediately brush with the clear glaze. This will give the shine.
- Let cool down for about 30 minutes.
- In the meantime combine the ingredients for the pink glaze: combine in a bowl the baking powder with so much liquid (cherry juice with lemon juice) until you get a dense batter that can be dropped Drizzle over the loaves (I simply used a teaspoon for this step).
- Let cool down completely before slicing.