Description
Rich chocolate sweet bread loaves swirled with peppermint and topped with crushed candy canes — festive and fun for the holidays. This decadent treat combines the classic flavors of chocolate and peppermint, making it perfect for holiday gatherings or cozy winter mornings.
Ingredients
For Dough:
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (about 110°F/43°C)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 teaspoon salt
For Topping:
- ½ cup crushed candy canes
- ½ cup chocolate chips (semi-sweet or milk chocolate)
- Optional glaze: powdered sugar and milk mixture
Instructions
- Prepare the yeast mixture: In a large bowl, combine warm milk and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix wet ingredients: Add sugar, melted butter, egg, vanilla extract, peppermint extract, cocoa powder, and salt to the yeast mixture. Mix well until all ingredients are fully combined.
- Add flour and knead: Gradually add the flour to the wet mixture, stirring until a dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Shape the dough: After the dough has risen, punch it down to release air. Shape it into one large loaf or divide into smaller portions for mini loaves and place them on a greased or parchment-lined baking pan.
- Add toppings: Sprinkle chocolate chips evenly over the top of the shaped dough, then gently press crushed candy canes onto the chocolate chips, ensuring they adhere well.
- Bake: Preheat the oven to 350°F (175°C). Bake the large loaf for 30–35 minutes or mini loaves for 22–25 minutes, until the bread is cooked through and a toothpick inserted in the center comes out clean.
- Cool and glaze: Allow the loaves to cool completely on a wire rack. Optionally, prepare a glaze by mixing powdered sugar with a small amount of milk and brush it lightly over the cooled loaves for added sweetness and shine.
- Slice and serve: Once cooled, slice the bread and serve as a festive treat for any holiday occasion.
Notes
- Use fresh active dry yeast for best rising results.
- The optional glaze adds sweetness and a shiny finish but can be omitted if preferred.
- Store the loaves covered at room temperature to keep the candy canes crisp and prevent the bread from drying out.
- For a stronger peppermint flavor, add an additional ¼ teaspoon of peppermint extract, but be careful as it can be overpowering.
- Mini loaves are perfect for gifting or portion control.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Holiday
- Method: Baking
- Cuisine: American
