This bittersweet caramel flavored marble bread is made with a homemade caramel sheet folded into the dough. The basic sweet bread dough that is used is so fluffy. The sweet aroma of this freshly baked bread is impossible to resist.
Make the basic sweet bread dough (Recipe ID: 423764) until the first rising. Release the gas and form into a ball. Cover with a damp cloth and let sit for 20 minutes.
Spread out the dough large enough to be able to wrap the fold-in sheet. Place the caramel sheet (Recipe ID: 495999) on top of the dough.
Tightly close the dough around the sheet. If there are crevices of air between the dough and the sheet at this point, it will be difficult to fold in the sheet, so be careful.
Start folding in the sheet. Use a rolling pin to spread out the dough with the caramel sheet and then fold it into three layers. Roll it out again...and repeat this process three times.
Cut into thin, equal pieces.
I made two different shapes this time. First I made a stick type just by twisting the dough...
Twisting just a bit too much is perfect. This is because during the second rising, they'll untwist a little bit.
With the rest of the dough I twisted it and then formed into coils that look like a snail's shell. Make sure to put the ends on the bottom.
A beautiful twisted marble bread has been made. Spray the dough with water and let rise a second time for 20 minutes.
Spray with water again and bake for 10-12 minutes in an oven preheated to 200°C.
They're done. I used sliced almonds as a topping this time.
Here is the coiled marble bread. A lovely aroma wafts through the kitchen.
Story Behind this Recipe
Because 10 people made my Chocolate Marble Stick bread, I had the motivation to make marble bread again. This time I made the same dough as the chocolate marble stick bread. (It's been 2 years since I've made this caramel flavored bread...) It's been awhile since I've made marble bread but it's just as delicious as I remember.
Please refer to the recipe listed for detailed instructions on how to make the basic sweet bread dough and the caramel fold-in sheet.