Swirl bread filled with Danish “you know what” cake. I suddenly got the idea for these swirl breads, and luckily they turned out really well, and are really finger-licking delicious. I posted a video of this swirl bread on Instagram and there was a huge demand for the recipe. The swirl breads’ are filled with a mixture of desiccated coconut, cocoa and coffee exactly like in Danish “you know what” cake. I added a little grated marzipan to make them even more delicious, too. There’s also a chocolate-coffee icing and a sprinkle of desiccated coconut on the swirl bread. I’ve gone a bit crazy with sweet and savory swirl bread recipes here lately. You can check out the other recipes out here. What kind of swirl bread should I make next time? Enjoy!
Ingredients
(Gives ca. 14-16 swirl breads)
Dough
50 g yeast
200 ml whole milk, lukewarm
2 eggs
100 g butter, room temperature
½ tsp. salt
1 tbsp. sugar
½ tsp. cardamom
ca. 500 g flour
1 beaten egg for an egg wash
Simple syrup
50 g water
50 g sugar
Filling
250 g butter, room temperature
150 g cane sugar
3 tbsp. cacao
2-3 tbsp. strong coffee
50 g grated marcipan
75 g desiccated coconut
Icing
100 g confectioner’s sugar
50 g cacao
Ca. 4 tbsp. strong coffee
Desiccated coconut to sprinkle on the swirl breads
Approach
Dough
Start by dissolving the yeast in half of the lukewarm milk in a food mixer. Once it’s dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and mix well. Now add about half of the flour and knead the dough in the machine. Then add the flour until the dough is no longer sticky and releases from the bowl as it’s being mixed. Cover the bowl with a dish towl and allow the dough to rise in the bowl for 1 hour.
Simple syrup
Boil the water and sugar in a small saucepan until the sugar has dissolved. Let it cool.
Filling
Beat all the ingredients well together with a fork and then set the filling aside until it’s needed.
How to assemble the swirl breads
Roll the dough out into a square. Carefully spread the filling on the dough and fold over half of the dough, so you have a double layer of dough. Divide the dough into 14-16 oblong pieces about 5 cm wide. Take each piece of dough and twist it. Be careful not to let all the filling fall out. Then roll the twisted dough into a snail, and fold the uncut dough end under the snail. It doesn’t matter if the swirls get a little “messy.” They’’ll be fine anyway.
Put the swirl breads on a baking sheet, lined with baking paper, cover them and let them rise for about 30 minutes at room temperature. Brush them with with the egg wash and, if you like, you can sprinkle a little pearl sugar on them. Bake them in the middle of a preheated oven at 225 C for 16-18 minutes, until golden. Remove the swirl breads from the oven and brush them with the simple syrup.
Let the swirl breads cool slightly on a wire rack. Make the icing by stirring the ingredients together into an even mixture. You can always add a little more coffee or boiling water. Drizzle the icing over each swirl bread and, finally, sprinkle them with the desiccated coconut. Serve the swirl breads while they’re still a bit warm. Enjoy!
