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Chocolate and coffee swirls
25 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 221
  • Fat about 9g
  • Carbohydrates about 29g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 350 g white flour
  • 1 tsp salt
  • 1 tbsp cane sugar
  • 2.25 dl almond drink
  • 1 bag dry yeast (approx. 7 g)
  • 3 tbsp margarine
Filling & shaping
  • 2 tbsp margarine, melted, left to cool
  • 125 g dark chocolate (64% cocoa), chopped
  • 3 tbsp cane sugar
  • 1 tbsp instant coffee
To bake
  • a little decorating sugar
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased.
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in a bowl. Heat the almond milk in a pan, add the margarine, melt and leave to cool. Add to the flour, mix and knead into a soft, smooth dough. Cover with a damp towel and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Filling & shaping
On a lightly floured surface, roll out the yeast dough into a rectangle (approx. 20 x 50 cm). Spread the margarine over the dough, sprinkle with the sugar and coffee powder, scatter the chocolate on top. Starting from one of the long edges, roll up the dough. Cut the roll into 12 equal pieces. Place the swirls in the prepared tin. Cover and leave to rise for a further 30 mins.
To bake
Sprinkle the swirls with sugar crystals. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.