So have you all ever thought of taking your cinnamon sugar bread to the next level…..to turn it into a reality of some sinful fantasy…???
Here I am with an attempt just to bring together the timeless combination of cinnamon-sugar-chocolate into a decadent marriage.
Without much ado let’s get started.
The tricky part to begin with. This is an absolutely delicate bread and needs ample time to cool in the pan. A little impatience and you will ruin your bread into crumbs while removing it from the pan. Therefore take care of the following;
1-Line your loaf tin with square piece of parchment paper, hanging over the long sides of the pan. Once the bread is ready you would just pull it out with the parchment overhang on the two long sides.
2-Grease the parchment paper too with a little butter.
3-Let the bread cool in the pan only for about a good 30-40 minutes resting it on wire rack.
Now let’s talk about the Hero of this recipe; our sinful Molten Chocolate Batter. This has to be done half an hour in advance to your bread preparations. Whip up the molten chocolate mixture and let it chill in the fridge for a good half an hour. Once chilled it will be really easy to work with. Place the chocolate batter on a sheet of parchment paper and shape it into a log using your hands.
Using the back of a spoon create a depression along the center of bread batter in the pan.
Carefully place the chocolate log in the cavity made. And we are ready to bake the most delectable coffee bread ever.
- FOR CINNAMON SUGAR BREAD
- 1 cup all-purpose flour
- 1 cup castor sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 100 grams butter, melted
- 1-1/2 tablespoons oil
- 1 egg
- 1 cup buttermilk
- CINNAMON SUGAR
- 3/4 cup light brown sugar
- 3 teaspoons cinnamon powder
- MOLTEN CHOCOLATE BATTER
- 200 grams dark chocolate, chopped
- 100 ml single cream
- 2 tablespoons butter
- Begin by heating cream and butter in a heavy base saucepan. As the mixture begins to boil quickly pour it over chopped chocolate and let it sit for 5 minutes. Stir the mixture well till all chocolate is melted and gets to a smooth consistency. Place the bowl I'm fridge for half an hour. Once chilled, place it on a piece of baking paper and form it into a thin log. Return to the fridge while you whip up bread batter.
- Sift together flour, baking powder, baking soda and salt in a large bowl. Stir in the sugar as well.
- In another bowl whisk together buttermilk, melted butter, oil, egg and extract.. Pour the wet ingredients into the dry ingredients and stir till all are well incorporated.
- Mix together cinnamon and brown sugar and set aside.
- Grease a 9x5 inch loaf pan and line it with a piece of parchment paper long enough to hand over the long sides of the pan. Grease the paper as well.
- Pour half of the bread batter in the pan and sprinkle a layer of half of the cinnamon sugar mixture. Pour over the remaining batter and top with more cinnamon sugar.
- Create a depression along the center and place the chilled chocolate log in it.
- Bake it in a preheated oven at 180 degrees Celsius for 40-45 minutes.
- Test for doneness by inserting a skewer in the center a little away from the molten chocolate. The skewer should only have dark chocolate mixture on it not the white bread batter.
