This soft, enriched sweet bread is incredibly fluffy, fragrant, and lightly sweet—perfect for breakfast, dessert, or an afternoon tea treat. It’s made in two steps: first, a sponge dough to boost the rise and flavor, then a buttery main dough enriched with egg, vanilla, and a hint of salt. The filling of chocolate chips and dried fruits wrapped in tender layers of dough creates a delightful contrast of melty, chewy, and golden. Whether you’re new to baking or an experienced home baker, this bread is simple, comforting, and full of irresistible aroma.
Total Time
-
Preparation Time: 25 minutes
-
Rising Time: 1 hour 30 minutes
-
Baking Time: 30 minutes
-
Total Time: 2 hours 25 minutes
Yield: 1 loaf or 8–10 slices
Cuisine: European / Homemade Sweet Bread
Full List of Ingredients
1. Sponge Dough (Starter):
-
100 ml (⅓ cup + 1 tbsp) warm milk
-
1 tbsp sugar
-
4 g (1¼ tsp) dry yeast
-
1 tbsp all-purpose flour
2. Main Dough:
-
1 whole egg
-
1 egg yolk
-
50 g (¼ cup) sugar
-
1 tsp vanilla extract
-
230–240 g (1¾ cups to 2 cups) all-purpose flour
-
40 g (3 tbsp) unsalted butter, softened
-
A pinch of salt
3. Filling:
-
Chocolate chips (about ¼ cup / 40 g)
-
Dried fruits (e.g., raisins, chopped apricots, cranberries – about ⅓ cup / 50 g)
-
25 g (2 tbsp) butter, melted
Cooking Instructions
Step 1: Prepare the Sponge Dough (Starter)
-
In a small bowl, combine warm milk, sugar, yeast, and 1 tbsp flour.
-
Mix well and let sit in a warm place for 10–15 minutes until foamy and bubbly.
Step 2: Make the Main Dough
-
In a large mixing bowl, whisk together the egg, egg yolk, sugar, and vanilla extract.
-
Add the activated sponge dough and stir.
-
Gradually mix in the flour and a pinch of salt.
-
Knead until a rough dough forms, then add the softened butter.
-
Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
-
Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Step 3: Add Filling and Shape
-
Lightly flour your surface and roll out the dough into a rectangle (about ½ inch thick).
-
Brush with melted butter and evenly sprinkle chocolate chips and dried fruits on top.
-
Roll the dough into a log and shape as desired (braid, twisted roll, or loaf).
-
Place in a buttered loaf pan or on a parchment-lined tray. Cover and let rest for 20–30 minutes.
Step 4: Bake
-
Preheat oven to 180°C (350°F).
-
Brush the top of the loaf with egg wash (optional: egg yolk + 1 tbsp milk).
-
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
Step 5: Cool and Serve
-
Allow to cool slightly before slicing. Serve warm or room temperature.
-
Optionally dust with powdered sugar or glaze with a thin layer of honey or syrup.
Serving Suggestions
-
Slice and enjoy with a cup of coffee or tea.
-
Toast and spread with butter or fruit preserves.
-
Serve as part of a brunch platter with fruits and cheeses.
-
Pack for school lunches or snacks on-the-go.
Cooking Tips
-
Use soft butter, not melted, when kneading the dough for better texture.
-
Don’t overfill the dough to prevent tearing while rolling.
-
Soak dried fruits in warm water or juice for 10 minutes if very dry.
-
Add a few chopped nuts like almonds or walnuts for crunch.
Nutritional Benefits
-
Eggs and milk offer protein and essential nutrients.
-
Dried fruits provide fiber, iron, and natural sweetness.
-
Homemade bread allows control over ingredients and sugar.
Storage
-
Room Temperature: Wrap in foil or airtight container for up to 3 days.
-
Freezer: Wrap in plastic wrap and freeze for up to 1 month. Thaw at room temp or toast to reheat.
Why You’ll Love This Recipe
-
Pillowy Soft Texture: Thanks to the sponge and enriched dough.
-
Fragrant and Flavorful: Vanilla, butter, and fillings add depth.
-
Versatile: Customize with nuts, spices, or different fruits.
-
Perfect for Sharing: Ideal for holidays, breakfast, or gift-giving.
Conclusion
This sweet bread with chocolate chips and dried fruit is everything a homemade loaf should be—soft, tender, golden, and full of character. With simple ingredients and comforting flavors, it’s a recipe that brings warmth to the table and smiles all around. Make it once, and you’ll come back to it again and again! This soft, enriched sweet bread is incredibly fluffy, fragrant, and lightly sweet—perfect for breakfast, dessert, or an afternoon tea treat. It’s made in two steps: first, a sponge dough to boost the rise and flavor, then a buttery main dough enriched with egg, vanilla, and a hint of salt. The filling of chocolate chips and dried fruits wrapped in tender layers of dough creates a delightful contrast of melty, chewy, and golden. Whether you’re new to baking or an experienced home baker, this bread is simple, comforting, and full of irresistible aroma.
Frequently Asked Questions (FAQs)
-
Can I use instant yeast instead of dry active yeast?
Yes, use the same amount and skip the activation step—add it directly to the flour. -
Can I make it without eggs?
You can try with egg replacements like yogurt or flaxseed gel, though texture may vary. -
Can I use whole wheat flour?
Yes, replace up to 50% with whole wheat flour. Add a bit more milk if needed. -
Can I skip the chocolate or fruit?
Of course! Use just one or substitute with nuts or seeds. -
How do I know the dough has risen enough?
It should double in size and spring back slowly when poked. -
Can I make rolls instead of a loaf?
Yes! Divide the dough into pieces, shape, and bake for 18–20 minutes. -
Why is my bread dense?
Under-kneading or not letting it rise fully can result in a dense loaf. -
Can I add cinnamon or cardamom?
Definitely! Add ½ tsp to the dough or sprinkle inside with the filling. -
What’s the best pan to use?
A standard 9×5-inch loaf pan or a baking tray for free-form loaves. -
Can I double the recipe?
Yes, for two loaves—just double all ingredients and split the dough evenly.