White Chocolate x Cocoa Spiral Bread

White Chocolate x Cocoa Spiral Bread

I used lots of heavy cream and made this like a cake. This a cute spiral cocoa bread.

Ingredients: 18cm cake pan

Bread (strong) flour
220 g
Cake flour
30 g
Cocoa powder
20 g
4 g
30 g
Unsalted Margarine (or unsalted butter)
40 g
Dry yeast
3 g
Heavy cream
100 ml
10 ml
Fillings & Toppings:
White chocolate chips
35 g
Cocoa powder
A little less than a tablespoon
Kabocha squash seeds
to your liking


1. Put the bread ingredients into the bread maker. Leave it up to the machine until the first proofing on the dough course.
2. Roll the dough out to about a 30x20cm rectangle. Sprinkle with cocoa powder through a tea strainer, and scatter with chocolate chips. Leave one long edge free, in order to seal up the dough.
3. Roll it up and tightly close the seam. Place the roll seam-side down, cover with a slightly damp cloth, and let rest for 5 minutes.
4. Cut into ten 3cm thick slices like you are cutting a rolled cake. Line them up in the cake pan as shown in the photo.
5. Proof for the second time,until the dough sticks together and gets bigger. Sprinkle with kabocha squash seeds.
6. Bake in an oven preheated to 180°C for 20 minutes, cover with aluminum foil to keep from burning, and bake for an additional 10 minutes.
7. This is what it looks like cut.

Story Behind this Recipe

The expiration date on my heavy cream was drawing near, so I made this.