Chocolate and raisin crown
The chocolate and raisin wreath is a loaf that is easier to portion, made from slices of rolled dough arranged in a round shape. The dough is leavened, filled with a simple cream of cocoa, butter, and rum, then baked until beautifully browned. Raisins are added to the filling, and vanilla sugar and lemon zest give the dough a subtle fragrance. Quick Info Preparation time: not specified exactly; includes preparing the dough, cream, and shaping the wreath Rising time: 1 hour + 20 minutes Baking time: approximately 45 minutes Total time: approximately 2 hours and 5 minutes, not including actual working time Servings: number not specified; the wreath is sliced Difficulty: medium Recipe type: chocolate and raisin loaf, suitable for dessert or a festive meal Ingredients For the dough 450 g flour type 000 1 packet of dry yeast 1 pinch of salt 100 g sugar 2 egg yolks and 1 whole egg 50 g soft butter 3 tablespoons oil 150 ml milk 1 packet of vanilla sugar Zest of 1 lemon For the chocolate cream 50 g soft butter 4 tablespoons powdered sugar 2-3 tablespoons cocoa Rum essence 2 egg whites, unwhipped 3-4 tablespoons cornstarch 100 g raisins For finishing 1 egg yolk, for brushing Sugar, for sprinkling on top Preparation method 1. Prepare the dough In a large bowl, mix the flour with the sugar, dry yeast, and salt. Add the vanilla sugar and grated lemon zest, then homogenize the dry ingredients. Separately, gently warm the milk. It should be lukewarm, not hot. Mix it with the melted butter and oil. Lightly beat the two egg yolks together with the whole egg and add them to the flour. Then pour in the milk mixture with butter and oil. Knead until you obtain an elastic and non-sticky dough. If kneading by hand, the dough needs a few minutes to become uniform. Do not add excessive flour, as the wreath may turn out denser. Finally, cover the bowl with a towel and let the dough rise for about an hour. 2. Prepare the chocolate cream In a bowl, mix the soft butter with powdered sugar, cocoa, and rum essence. Add the two unwhipped egg whites and cornstarch. Mix well until you obtain a smooth cream, thick enough to spread on the dough without running. The amount of cocoa can be 2 or 3 tablespoons, depending on how intense you want the chocolate flavor to be. 3. Roll out and fill the dough After the dough has risen, turn it out onto a work surface and roll it into a rectangular sheet. Spread the chocolate cream over the entire surface of the sheet, leaving the filling distributed as evenly as possible. Sprinkle the raisins over the cream. Roll the sheet as tightly as possible without pressing too hard, so the cream doesn’t squeeze out of the dough. Cut the roll into slices about the thickness of a finger. The slices do not have to be perfectly identical, but it’s good for them to be similar in size so that the dough rises and bakes evenly. 4. Shape the wreath Line a cake pan with parchment paper. Arrange the slices of rolled dough next to each other in a circle to form a wreath. Cover the pan with a kitchen towel and let the dough rise for about 20 more minutes. This second rising helps the slices become fluffier before baking. 5. Bake the wreath Brush the surface of the wreath with egg yolk and sprinkle sugar on top. Place the pan in the preheated oven and bake at low heat for about 45 minutes. Finally, check if it is baked inside with a toothpick. If it comes out clean without traces of raw dough, the wreath is ready. If dough sticks to the toothpick, it needs more baking. Let the cake cool before slicing. When warm, the cream is softer, and the slices can break more easily. After cooling, the wreath is sliced and served. Why I make this recipe often I love this shape because the dough is easy to portion without needing to cut an entire loaf into equal slices. The cocoa filling is quick to prepare, and the raisins and rum give it the familiar taste of a loaf. The recipe is also useful when you want to prepare a leavened dessert but don’t want to work with two or more pans. After cooling, the slices keep well and can be served for breakfast or alongside coffee or tea. Tips The milk should be just lukewarm. If it’s too hot, it can affect the yeast, and the dough won’t rise properly. The butter used in the dough should be melted and cooled before being mixed with the milk. For the cream, the butter should be soft, so it combines easily with the powdered sugar and cocoa. The cream should be thick enough. The cornstarch helps give it consistency, so it stays between the layers of dough and doesn’t run during rolling. The baking time is approximate. The oven should be preheated, and checking with a toothpick is important, especially since the dough is rolled and has filling inside. Let the wreath cool before slicing. This way, the dough settles, and the slices hold their shape better. Substitutions No substitutions for ingredients are indicated in the basic recipe. To maintain the texture of the dough, it is recommended to respect the quantities of flour, milk, butter, and oil. Cocoa can be used in the amount of 2 or 3 tablespoons, as specified in the recipe. The smaller amount provides a less intense cream, while the larger one gives a more pronounced cocoa flavor. Variations You can use 2 tablespoons of cocoa for a milder filling or 3 tablespoons for a more intense cream. The rum essence can also be adjusted to taste without changing the other ingredients. Raisins can be evenly distributed over the cream or concentrated more in certain areas of the sheet, depending on how you want them to appear in the slices. The basic recipe uses 100 g. Serving ideas The wreath is served after cooling, sliced. It is suitable for breakfast, alongside coffee, tea, or milk. It can also be placed on a dessert platter for a festive meal. Frequently asked questions Why should the dough be allowed to rise twice? The first rising occurs after kneading and helps the dough to grow. The 20 minutes after placing the slices in the pan allow the dough to puff up further before baking. What should the chocolate cream be like? The cream should be smooth and thick enough to spread on the sheet of dough. If it is too soft, it may run during rolling. The cornstarch is added just to give it the right consistency. Can I bake the wreath without checking it with a toothpick? It’s safer to check it, as the inside consists of slices of rolled dough and cream. The surface may appear browned before the center is fully baked. When should the wreath be sliced? After it cools. If sliced immediately while hot, the dough and filling are softer, and the slices may break. How much cocoa is used? 2-3 tablespoons of cocoa are used, depending on the desired intensity of the cream. The other ingredients for the filling remain the same. Nutritional values The values are estimated and depend on the size of the slices, the exact amount of cocoa, powdered sugar, and cornstarch used, as well as the number of servings. For one slice, if the entire wreath is divided into approximately 10 slices: Calories: approximately 400-430 kcal Proteins: approximately 7-9 g Carbohydrates: approximately 58-65 g Fats: approximately 15-18 g Fiber: approximately 2-3 g Most of the carbohydrates come from flour, sugar, and raisins, while the fats mainly come from butter and oil. These values do not replace a nutritional calculation based on exact ingredient labels. Storage and reheating After cooling, keep the wreath covered at room temperature. It is best consumed within a few days, as the leavened dough gradually loses its freshness. The slices can be lightly reheated before serving, just enough to become pleasantly soft. Do not heat them too much, as the cream may become excessively soft, and the dough may dry out.
Preparation
In a bowl, we mix flour with sugar and dry yeast. Separately, we mix warm milk with melted butter and oil. To the flour, we add the beaten eggs, then the milk with butter and oil, and we knead an elastic and non-sticky dough, which we cover with a towel and let rise for an hour. Meanwhile, we prepare the cream. We mix soft butter with powdered sugar, cocoa, and rum essence. We add the two unwhipped egg whites and cornstarch. We mix well until we get a suitable cream, not too soft, so it doesn't run. We roll out the dough into a rectangular sheet. We spread the chocolate cream over the sheet, roll it up, and cut into slices about the thickness of a finger. We line a cake pan with parchment paper. We place the slices of rolled dough with chocolate side by side. We cover the pan with a kitchen towel and let it rise for another 20 minutes. We brush the crown with egg yolk, sprinkle sugar on top, and bake the crown in the preheated oven at low heat for 45 minutes. However, we check with a toothpick to see if it's baked inside. We let it cool down, then cut into slices. Delicious, fluffy, aromatic.
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