Chocolate Walnut Swirl Bread

Chocolate Walnut Swirl Bread250 Author: Canadian Living Credits: Chocolate Walnut Swirl Bread250

This irresistible bread pays homage to a popular eastern European bread called povitica. The sweet dough is spread with a walnut-chocolate paste, rolled into a long rope and baked in a loaf pan to give its signature swirled appearance and loose, pull-apart feel.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012


  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoon active dry yeast
  • 1/2 cup milk
  • 3/4 teaspoons salt
  • 2 eggs
  • 1 tablespoon unsalted butter melted
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour (approx)
Chocolate Walnut Filling:
  • 2 cups ground walnuts
  • 3/4 cups granulated sugar
  • 2 tablespoons cocoa powder
  • 1/4 cup milk
  • 1/3 cup unsalted butter melted
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter melted
  • 2 teaspoons granulated sugar


In large bowl, dissolve 1/2 tsp of the sugar in 2 tbsp warm water; stir in yeast. Let stand until frothy, about 10 minutes.

In small saucepan, bring milk to simmer. Remove from heat; whisk in remaining sugar and salt. Whisk into yeast mixture along with eggs, butter and vanilla. Using wooden spoon, gradually stir in flour.

Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding up to 1/2 cup more flour if necessary to prevent sticking. Place in large greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 2 hours.

Chocolate Walnut Filling: In bowl, combine walnuts, sugar and cocoa. In small saucepan, bring milk and 1/4 cup of the butter to simmer; stir into walnut mixture. Stir in egg, vanilla and salt. Cover and set aside.

On floured surface, cut dough in half. Roll out half into 16- x 10-inch (40 x 25 cm) rectangle. Brush with half of the remaining butter, leaving 1/2-inch (1 cm) border along 1 long edge; spread with half of the filling.

Starting with uncovered long edge, roll up tightly into cylinder; cut in half. Place halves, side by side, in greased 9- x 5-inch (2 L) loaf pan. Repeat with remaining dough; place, side by side, on top of rolls in pan. Cover and let rise until nearly doubled in bulk, about 1 hour.

Topping: Brush loaf with butter; sprinkle with sugar. Bake in 350°F (180°C) oven, tenting with foil if browning too quickly, until golden and top sounds hollow when tapped, about 45 minutes. Let cool in pan on rack for 15 minutes. Transfer to rack; let cool completely.

Nutritional facts Per slice: about

  • Fibre 2 g
  • Sodium 221 mg
  • Sugars 18 g
  • Protein 7 g
  • Calories 328.0
  • Total fat 18 g
  • Potassium 157 mg
  • Cholesterol 66 mg
  • Saturated fat 6 g
  • Total carbohydrate 38 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Walnut Swirl Bread