30 gcaster sugar
0.5 piece(s)Orange peel
Mix the sugar and orange peel together.
45 gBe Better™ (Vegetable butter substitute)*
Melt the butter and oat milk.
Add the sugar and orange to the melted butter mix.
7 gdried instant yeast
300 gwhite flour
2 gsea salt
Add the flour, yeast and sea salt and mix well. Knead the dough until smooth, then place into a container, cover with plastic and leave to rise in a warm place until doubled in size (1-2 hours).
50 gBe Better™ (Vegetable butter substitute)*
60 gbrown sugar
10 gground cinnamon
Melt the dark chocolate
Mix the butter with the brown sugar and cinnamon until soft
Add the melted chocolate and mix well
When the dough has risen, roll it out into a rectangle
Spread the filling over the entire sheet of dough
Sprinkle evenly with the chocolate chunks
Roll up the dough lengthways
Cut down the centre of the roll leaving only one end together
Twist the two strands of dough over each other with the layers facing up
Join the two ends together to form a circle
Place onto a silpat mat on a baking tray
Leave to rest in a warm place for 1 hour
Bake for 20 minutes at 180c or until golden brown
Glaze as soon as the swirl comes out of the oven
20 gBe Better™ (Vegetable butter substitute)*
20 gbrown sugar
20 gmaple syrup
Place all ingredients in a saucepan and warm. Do not boil. Heat until the sugars are dissolved and then remove from the heat. Reserve until the swirl is cooked and then glaze straight away by painting the glaze over the top of the swirl
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