White chocolate and raspberries are amazing when used together in cooking. This recipe is a test run… It’s the first time I’ve made it and I’m definitely learning as I go! And it actually came out pretty good! To get started, I used a recipe for cinnamon swirl I found on Cooks Illustrated website. From there… I changed LOTS around to achieve the decadent white chocolate and raspberry swirl.
I got started with the dough first… it has to rise for TWO before you can start assembling. So this is one to get going on the night before! You can also EASILY double this recipe… share with a friend!
White Chocolate and Raspberry Swirl Bread: (makes 1 loaf)
- 1/2 cup of milk
- 4 tablespoons butter (1/2 stick), cut into 1/2 inch pieces
- 2 1/4 teaspoons of yeast
- 1/2 cup warm water (about 110 degrees)
- 1/3 cup sugar
- 2 large eggs
- 1 1/2 teaspoons salt
- 3 1/4 cups – 3 3/4 cups flour
- 2 cups of raspberries
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tbs cinnamon
- 3/4 cups white chocolate, chopped up (keep separate from the raspberry mix!)
- Heat the butter and milk in a saucepan until melted. Set aside.
- Meanwhile, in the bowl of a stand mixer, sprinkle the yeast over the warm water.
- Add the sugar and eggs and mix with paddle attachment on low until combined — about 1 minute.
- Add salt, milk mixture, and 2 cups of flour and mix on low speed until combined and smooth — about 3 minutes.
- Switch to a dough hook attachment. On medium low speed, add 1 1/4 cups of flour. Mix for about 10 minutes or until smooth and the dough pulls away from the side of the bowl. If the dough continues to stick to the bowl, add the extra 1/2 cup of flour sparingly!
- Turn the dough onto the work surface. If still sticky, add up to 1/2 cup additional flour and knead well. The dough should be smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise 2- 2 1/2 hours, or until about double in size.
- While the dough is rising, make the raspberry filing mixture. Mix together the raspberries, sugar, cinnamon, and honey in a bowl. Mash the berries a little bit so that they are spreadable.
- After the dough has risen, “punch” (careful) it down once. At this point, you can cover and refrigerate your dough for up to 18 hours. (this is that make ahead thing I was talking about)
- Without changing the shape or folding the dough, place it on the work surface and let it “relax” for about 10 minutes.
- Shape the dough into a rectangle that is about 6″x8″. With a rolling pin and the short side of the dough closest to you, roll out the dough so it now covers a 8″x18″ rectangle.
- Next brush the rectangle with a little bit of milk. Spread the raspberry mix evenly over the dough, leaving about 1/2″ strip border around the edge. Next sprinkle the white chocolate evenly over the whole rectangle.
- Now to roll it up. Starting with a short end, carefully begin to roll the dough as straight as possible! Once rolled, pinch the end to the larger part of the roll to create a seal. Then push in the edges and pinch them closed too.
- Place the whole roll, seam side down, in a greased bread pan. Cover loosely with plastic wrap and allow to “proof” approximately 1 1/2 hours (or 2 1/2 if you had the dough refrigerated).
- Once the dough has risen over the top of the bread pan, preheat the oven to 350 degrees. Bake the dough 30-35 minutes, or until golden. (You will know it’s done with an instant read thermometer… stick it in the top/middle… 180 degrees is done!)
- Remove the loaf from the pan and allow it to rest on its side for a few minutes until room temperature.
- Slice and enjoy. 🙂