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Cream Cheese and Chocolate Soudough Swirls

Back to the buns.  I confess I was dubious.  I thought they would be dreadful.  I had never made chocolate bread before.  I thought the filling would be sickly.
Cook Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Buns, Sweet bread
Cost: ££


For the dough

  • 50 g Wheat sourdough starter from the vat in the fridge
  • 350 g White wheat flour
  • 50 g Water
  • 160 g Milk
  • 50 g White sugar
  • 50 g Butter
  • 1 Egg
  • 6 Salt
  • 1.5 tsp Vanilla extract
  • 30 g Cacao powder
  • 1 tsp Bicarbonate of soda This is necessary to help it rise without becoming really tough and dry - the cacao really slows the rise.

For the filling

  • 225 g Cream cheese
  • 25 g White sugar
  • 1/2 tsp Vanilla extract
  • 1 egg
  • 60 g 60 g unsalted butter at room temperature
  • 1 Pinch Salt

Before baking

  • 2 tbsp melted and cooled butter to brush on the dough


  • 110 g Icing sugar
  • 1 tsp Vanilla extract
  • 60 g 60 g milk


Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
  • Add 50 g of the flour and all the water.  Stir and cover with a shower hat, and leave on the counter for around 8 hours.

Day Two

  • Add the remaining dough ingredients and knead well for 10 minutes. 
  • Put the dough in a bowl, cover it with a shower hat and leave for 4 hours. 
  • Meanwhile, using a hand beater, beat together the ingredients for the filling.
  • Chocolate dough - looks like cake batter which was a bit disturbing at first
  • Scrape the dough onto a heavily floured surface and lightly flour the top. 
  • Roll it into a rectangle that is 55 cm x 25 cm. 
  • Gently spread the filling all over the dough - this is harder than it sounds so just be patient.
  • Spread the cream cheese mixture on the dough.
  • Roll the dough up from one of the long ends, using a scraper to help you.
  • Place it seam side down on the counter and slice the sausage of dough into 18 equal pieces.
  • Roll it up!
  • Place the pieces of dough on to a well buttered baking sheet (or two). 
  • Brush the tops and sides with butter and then cover with plastic wrap and let the buns rest for 2 hours or until they pass the probe test.
  • Preheat the oven to 180 degrees celsius and put the buns in. 
  • Bake the buns for 30 minutes.
  • Remove them from the tray with a spatula and let them cool completely on a wire rack.


If you would like to ice them, mix the icing ingredients together and then, with a spoon, dribble the icing all over the tops of the buns.