Mexican Chocolate Twisted Loaf
- 3 large eggs
- 2 3/4 cups bread flour* (all-purpose flour is not recommended)
- 1/4 cup cold water
- 3 tablespoons warm water
- 2 tablespoons instant yeast
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 11 tablespoons unsalted butter, soft
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cinnamon
- Pinch nutmeg
- Pinch cayenne
- 1 tablespoon cocoa powder
- 1 cup chocolate chips (45-50% cocoa mass content)
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons milk or half and half
- 2/3 cup pecan halves
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place eggs in a bowl large enough to hold all ingredients. Dough can be mixed using a stand mixer or by hand.
- Add flour and cold water.
- Mix warm water and yeast together using a spoon. It will be a stiff paste, add to bowl. Mix until dough is thoroughly combined. About 3 minutes. Cover with plastic and set aside 20 minutes.
- Add sugar, butter, salt, and mix dough until it becomes smooth and elastic (about 5-7 minutes). Check with a thermometer and ensure that dough does not exceed 82°F. (Above this temperature dough breaks down and will result in dry crumbly bread.)
- Cover dough with plastic food wrap and set aside until doubled in size, about 45 minutes.
- Meanwhile set aside a parchment or well-buttered cookie sheet.
- On a lightly floured surface, roll and gently stretch dough into a 20-inch-long and 12-inch-wide sheet.
- Brush or spread with 3 tablespoons melted butter.
- Combine sugar, cinnamon, nutmeg, cayenne, cocoa powder, and sprinkle over buttered dough. Scatter with chocolate chips.
- Starting from bottom, roll dough upwards into a log.
- Using a sharp knife cut log lengthwise in half.
- Twist both pieces into a loaf and place on a parchment lined cookie sheet. Shape into an evenly shaped and sized loaf.
- Cover loosely with plastic food wrap and allow to rise 60-70% in volume. This will take about 45 minutes, but longer if the house is cold. Preheat oven to 350°F.
- Remove plastic and optionally brush very gently with beaten egg ensuring that dough does not collapse.
- Place in oven and bake for 45 minutes or until light golden brown.
- For glaze combine powdered sugar, milk, and drizzle onto cooled or slightly warm bread. Sprinkle with pecans.
We highly recommend the use of a thermometer to ensure a moist and tender loaf. When dough mixes, it warms up due to friction, if the temperature goes above 82°F it will result in bread that dries out rapidly and is crumbly. When working with yeast, setting the A/C around 75°F or slightly higher is always recommended.