I usually make chocolate and Turkish delight sweet bread when I feel like baking something a bit more elaborate, but I don't want to complicate things too much. I enjoy making it for holidays, but also throughout the year, because I know for sure that it will be eaten and nothing will be left. I have tested the proportions and method many times to ensure it comes out fluffy, without being too sweet or heavy.
Quick Info
Total time: approximately 4-5 hours (including rising and baking)
Servings: 2 small loaves or one large one
Difficulty: medium (requires attention to rising and dough)
Ingredients
For the dough:
- 500 g flour (I use type 000 for fluffy dough)
- 150 g sugar
- 2 egg yolks
- 150 ml milk, slightly warm
- 25 g fresh yeast
- 80 g melted and cooled margarine
- grated zest of 1 lemon
- 1 teaspoon rum essence
- a pinch of salt
For the filling:
- 150 g chocolate (plain, dark or milk, according to taste)
- 4-5 tablespoons milk
- 1 tablespoon margarine
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla essence
- 100 g Turkish delight cut into small cubes (enough to evenly cover the layers)
For the glaze:
- 1 egg yolk
- 1 tablespoon sugar
- 2 tablespoons milk
- a pinch of salt
Preparation Method
1. Take all cold ingredients out of the fridge at least one hour before, so they reach room temperature.
2. Place the fresh yeast in a small bowl, along with one tablespoon of sugar and a heaping tablespoon of flour (from the pre-measured amounts). Add 2-3 tablespoons of warm milk, mix until you get a paste. Let it sit covered for 10-15 minutes to rise.
3. In a large bowl, beat the egg yolks with the remaining sugar, then add the rum essence, lemon zest, and salt.
4. Incorporate the rest of the warm milk and gradually add the flour. Pour in the risen yeast mixture and the melted margarine, mixing gently after each addition.
5. Knead the dough. I use a spiral mixer – it takes about 15 minutes on low to medium speed. If kneading by hand, expect about 30 minutes of work. The dough should be elastic and slightly shiny, but still sticky to the touch. If it feels too soft, sprinkle a little flour, but don’t overdo it, or it won't be fluffy.
6. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 2 hours. The volume should double.
7. Meanwhile, prepare the filling. Break the chocolate into pieces and place it in a small pot over a double boiler or on very low heat, along with the margarine and milk. Stir until melted. Remove from heat, add cocoa and vanilla, and mix until smooth. Let it cool down, but keep it fluid, not cold.
8. Cut the Turkish delight into small cubes (about the size of a pea). Use a greased knife to prevent sticking.
9. When the dough has risen, turn it out onto a floured surface and divide it into four equal parts. Take each piece, roll it out by hand or with a rolling pin into a thick sheet about 1 cm thick, roughly the size of an A4 sheet.
10. Spread each sheet with the chocolate cream (it works best with a spatula or the back of a spoon). Sprinkle small pieces of Turkish delight on top, without overcrowding.
11. Carefully roll each sheet up, fairly tightly, but without forcing it.
12. Braid two rolls together. You will get two loaves. Place them in trays lined with parchment paper or greased with oil and dusted with flour.
13. Cover the trays with a towel and let them rise for another hour. The dough should rise close to the edge of the tray.
14. For the glaze, mix the egg yolk with sugar, salt, and milk. Brush the loaves with this mixture.
15. Preheat the oven to 180°C (electric, top and bottom). Bake the loaves for 30 minutes at this temperature, then raise to 200°C and bake for another 25-30 minutes, until golden brown and passing the toothpick test. If they are browning too quickly on top, move the tray to the bottom rack or cover with parchment paper.
16. Remove them to a wire rack and let them cool completely before slicing.
Why I make this recipe often
The dough stays soft the next day and doesn’t dry out quickly. I like that I can easily switch up the fillings based on what I have at home. They’re also great for gifts or guests because they slice well and don’t crumble.
Tips and Variations
Tips
- Don’t let the dough rise in cold or drafty places, it will rise slowly and unevenly.
- Grease the work surface and your hands with a little oil if the dough sticks too much.
- Don’t overheat the milk or margarine, to avoid scalding the yeast.
- Let the loaves cool in the tray for 10 minutes, then transfer them to a wire rack to prevent sweating underneath.
Substitutions
- You can use butter instead of margarine for a richer flavor.
- Sugar can be brown or white, according to preference.
- For those who can’t tolerate fresh yeast, 7 g of dry yeast works perfectly (the result is very similar).
- Turkish delight can be replaced with raisins, nuts, or dried fruits.
Variations
- The filling can be just chocolate and crushed nuts, without Turkish delight.
- For a more intense flavor, add cinnamon or cardamom to the cream.
- For a version with less sugar, reduce by 20-30 g from the mixture.
- If you want a loaf without cocoa, use only chocolate.
Serving Ideas
- It can be sliced and served with coffee or tea.
- It pairs well with buttermilk or plain yogurt.
- Leftovers can be used for sweet bread pudding or sweet toast for breakfast.
Frequently Asked Questions
1. Why does the loaf collapse after baking?
Usually, if it didn’t rise enough or if the oven door was opened too soon. Make sure the dough is well-risen before baking and don’t take the loaf out of the oven too early.
2. Can I make the recipe with dry yeast?
Yes, 7 g of dry yeast perfectly replaces 25 g of fresh yeast. The procedure is the same, just that it doesn’t need separate activation, it goes directly into the flour.
3. Can the loaf be frozen?
Yes, after it has completely cooled, you can slice it and put it in the freezer, wrapped. The taste and texture will be preserved.
4. How much does the loaf rise in the tray?
Generally, it doubles in volume during the second rise, so choose spacious trays to avoid overflow.
5. How do I know if it’s cooked inside?
Insert a long toothpick into the center of the loaf; it should come out clean, without traces of raw or sticky dough.
Nutritional Values (estimate for one slice, from 20 slices)
Calories: approx. 170 kcal
Protein: 3 g
Fat: 6 g
Carbohydrates: 26 g
Values may vary depending on the filling and ingredients used. The loaf contains moderate sugar and fats, but it is not a diet dessert.
Storage and Reheating
Store the loaf at room temperature, in a paper bag or plastic container, for up to 4-5 days. For extra freshness, wrap it in cling film after it has completely cooled. If you want to serve it warm, you can gently heat it in the oven (140°C, 5-7 minutes) or in the microwave for a few seconds per slice. It is not recommended to store it in the fridge, as it dries out faster. If you have more than you can eat in 2-3 days, freeze portions and thaw as needed.
Quick Info
Total time: approximately 4-5 hours (including rising and baking)
Servings: 2 small loaves or one large one
Difficulty: medium (requires attention to rising and dough)
Ingredients
For the dough:
- 500 g flour (I use type 000 for fluffy dough)
- 150 g sugar
- 2 egg yolks
- 150 ml milk, slightly warm
- 25 g fresh yeast
- 80 g melted and cooled margarine
- grated zest of 1 lemon
- 1 teaspoon rum essence
- a pinch of salt
For the filling:
- 150 g chocolate (plain, dark or milk, according to taste)
- 4-5 tablespoons milk
- 1 tablespoon margarine
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla essence
- 100 g Turkish delight cut into small cubes (enough to evenly cover the layers)
For the glaze:
- 1 egg yolk
- 1 tablespoon sugar
- 2 tablespoons milk
- a pinch of salt
Preparation Method
1. Take all cold ingredients out of the fridge at least one hour before, so they reach room temperature.
2. Place the fresh yeast in a small bowl, along with one tablespoon of sugar and a heaping tablespoon of flour (from the pre-measured amounts). Add 2-3 tablespoons of warm milk, mix until you get a paste. Let it sit covered for 10-15 minutes to rise.
3. In a large bowl, beat the egg yolks with the remaining sugar, then add the rum essence, lemon zest, and salt.
4. Incorporate the rest of the warm milk and gradually add the flour. Pour in the risen yeast mixture and the melted margarine, mixing gently after each addition.
5. Knead the dough. I use a spiral mixer – it takes about 15 minutes on low to medium speed. If kneading by hand, expect about 30 minutes of work. The dough should be elastic and slightly shiny, but still sticky to the touch. If it feels too soft, sprinkle a little flour, but don’t overdo it, or it won't be fluffy.
6. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 2 hours. The volume should double.
7. Meanwhile, prepare the filling. Break the chocolate into pieces and place it in a small pot over a double boiler or on very low heat, along with the margarine and milk. Stir until melted. Remove from heat, add cocoa and vanilla, and mix until smooth. Let it cool down, but keep it fluid, not cold.
8. Cut the Turkish delight into small cubes (about the size of a pea). Use a greased knife to prevent sticking.
9. When the dough has risen, turn it out onto a floured surface and divide it into four equal parts. Take each piece, roll it out by hand or with a rolling pin into a thick sheet about 1 cm thick, roughly the size of an A4 sheet.
10. Spread each sheet with the chocolate cream (it works best with a spatula or the back of a spoon). Sprinkle small pieces of Turkish delight on top, without overcrowding.
11. Carefully roll each sheet up, fairly tightly, but without forcing it.
12. Braid two rolls together. You will get two loaves. Place them in trays lined with parchment paper or greased with oil and dusted with flour.
13. Cover the trays with a towel and let them rise for another hour. The dough should rise close to the edge of the tray.
14. For the glaze, mix the egg yolk with sugar, salt, and milk. Brush the loaves with this mixture.
15. Preheat the oven to 180°C (electric, top and bottom). Bake the loaves for 30 minutes at this temperature, then raise to 200°C and bake for another 25-30 minutes, until golden brown and passing the toothpick test. If they are browning too quickly on top, move the tray to the bottom rack or cover with parchment paper.
16. Remove them to a wire rack and let them cool completely before slicing.
Why I make this recipe often
The dough stays soft the next day and doesn’t dry out quickly. I like that I can easily switch up the fillings based on what I have at home. They’re also great for gifts or guests because they slice well and don’t crumble.
Tips and Variations
Tips
- Don’t let the dough rise in cold or drafty places, it will rise slowly and unevenly.
- Grease the work surface and your hands with a little oil if the dough sticks too much.
- Don’t overheat the milk or margarine, to avoid scalding the yeast.
- Let the loaves cool in the tray for 10 minutes, then transfer them to a wire rack to prevent sweating underneath.
Substitutions
- You can use butter instead of margarine for a richer flavor.
- Sugar can be brown or white, according to preference.
- For those who can’t tolerate fresh yeast, 7 g of dry yeast works perfectly (the result is very similar).
- Turkish delight can be replaced with raisins, nuts, or dried fruits.
Variations
- The filling can be just chocolate and crushed nuts, without Turkish delight.
- For a more intense flavor, add cinnamon or cardamom to the cream.
- For a version with less sugar, reduce by 20-30 g from the mixture.
- If you want a loaf without cocoa, use only chocolate.
Serving Ideas
- It can be sliced and served with coffee or tea.
- It pairs well with buttermilk or plain yogurt.
- Leftovers can be used for sweet bread pudding or sweet toast for breakfast.
Frequently Asked Questions
1. Why does the loaf collapse after baking?
Usually, if it didn’t rise enough or if the oven door was opened too soon. Make sure the dough is well-risen before baking and don’t take the loaf out of the oven too early.
2. Can I make the recipe with dry yeast?
Yes, 7 g of dry yeast perfectly replaces 25 g of fresh yeast. The procedure is the same, just that it doesn’t need separate activation, it goes directly into the flour.
3. Can the loaf be frozen?
Yes, after it has completely cooled, you can slice it and put it in the freezer, wrapped. The taste and texture will be preserved.
4. How much does the loaf rise in the tray?
Generally, it doubles in volume during the second rise, so choose spacious trays to avoid overflow.
5. How do I know if it’s cooked inside?
Insert a long toothpick into the center of the loaf; it should come out clean, without traces of raw or sticky dough.
Nutritional Values (estimate for one slice, from 20 slices)
Calories: approx. 170 kcal
Protein: 3 g
Fat: 6 g
Carbohydrates: 26 g
Values may vary depending on the filling and ingredients used. The loaf contains moderate sugar and fats, but it is not a diet dessert.
Storage and Reheating
Store the loaf at room temperature, in a paper bag or plastic container, for up to 4-5 days. For extra freshness, wrap it in cling film after it has completely cooled. If you want to serve it warm, you can gently heat it in the oven (140°C, 5-7 minutes) or in the microwave for a few seconds per slice. It is not recommended to store it in the fridge, as it dries out faster. If you have more than you can eat in 2-3 days, freeze portions and thaw as needed.