Triple Chocolate Sourdough Swirls
The Ultimate Triple Chocolate Sourdough Swirls Recipe (Soft & Gooey)
If you're anything like me, there's no such thing as too much chocolate. These Triple Chocolate Sourdough Swirls are everything you could want from a sweet sourdough bake—soft, fluffy layers of chocolate-enriched dough wrapped around a silky chocolate crème filling and studded with plenty of chocolate chips.
Using a chocolate sourdough starter (levain) and a Tangzhong, these buns stay incredibly soft for days while developing that subtle sourdough flavour that perfectly balances the richness of the chocolate. They're somewhere between a cinnamon roll, a pain au chocolat and a chocolate brioche, making them perfect for breakfast, brunch or an indulgent afternoon treat.
Although they take a little time to make, most of that time is hands-off while the dough ferments. The result is a bakery-worthy swirl that's rich, fudgy and beautifully soft.
Why You'll Love These Triple Chocolate Sourdough Swirls
- Soft and fluffy thanks to the Tangzhong method
- Made with a naturally fermented sourdough starter
- Filled with a rich homemade chocolate crème
- Packed with chocolate chips for the ultimate chocolate experience
- Perfect for making ahead
- Stay soft for several days
- Freeze beautifully
Ingredients
Chocolate Levain (Starter)
Prepare the night before.
- 25g active sourdough starter
- 2 tbsp caster sugar
- 4 tbsp warm water
- 20g unsweetened cocoa powder
- 80g strong bread flour
Method
Mix all of the ingredients together until no dry flour remains. Cover and leave at room temperature overnight, or for 8–12 hours, until bubbly and active.
Tangzhong
The Tangzhong is the secret to incredibly soft sourdough swirls that stay fresh for longer.
Ingredients
- 15g cocoa powder
- 30g strong bread flour
- 180ml whole milk
Method
Whisk together the cocoa powder, flour and milk in a microwave-safe bowl until completely smooth.
Microwave for 1 minute before whisking well.
Continue microwaving in 30-second intervals, whisking between each burst, until the mixture thickens into a smooth pudding-like paste.
Cover the surface directly with cling film to prevent a skin forming and allow to cool completely before refrigerating until needed.
Chocolate Crème Filling
This rich chocolate filling creates gooey layers throughout every swirl.
Ingredients
- 250ml whole milk
- 15g unsweetened cocoa powder
- 50g caster sugar
- 40g plain flour
- 20g salted butter, cubed
- 60g chocolate chips
Method
Whisk together the milk, cocoa powder, sugar and flour in a saucepan until smooth.
Place over a medium heat and cook, whisking constantly, until the mixture thickens into a smooth custard.
Remove from the heat and stir through the butter and chocolate chips until fully melted.
Cover the surface with cling film and leave to cool completely.
This filling can be made up to a day in advance.
Chocolate Sourdough Dough
Ingredients
- Prepared chocolate levain
- Prepared Tangzhong
- 495g strong bread flour
- 20g cocoa powder
- 40g caster sugar
- 1 large egg
- 60g melted salted butter
- 200ml whole milk
- 150g chocolate chips
Method
1. Mix the Dough
In the bowl of a stand mixer (or a large mixing bowl), combine the Tangzhong, chocolate levain, egg, melted butter and milk.
Mix until smooth.
Add the bread flour, cocoa powder and sugar before mixing until a rough dough forms.
2. Knead
If using a stand mixer:
- Knead for 10 minutes.
- Rest for 10 minutes.
- Knead for another 10 minutes.
If kneading by hand, work the dough for around 10–15 minutes until smooth and elastic.
3. First Rise (Bulk Fermentation)
Transfer the dough to a lightly greased bowl.
Cover and leave to ferment until it has increased in size by around 50% and the edges begin pulling away from the bowl.
Depending on your kitchen temperature, this can take around 8–10 hours.
4. Rest the Dough
Turn the dough onto a lightly floured work surface.
Shape into a smooth ball and allow it to rest for 30 minutes.
5. Shape the Swirls
Roll the dough into a rectangle measuring approximately 40cm x 50cm.
Spread the cooled chocolate crème evenly over the surface.
Scatter over the chocolate chips.
Starting from the long edge, tightly roll the dough into a log.
Slice into 16 equal swirls.
Arrange the rolls on lined baking trays, leaving space for them to expand.
6. Final Proof
Cover loosely with cling film and leave to proof for 2–3 hours.
Transfer the trays to the refrigerator overnight for an even better flavour and easier baking the next morning.
Baking
The following morning, remove the trays from the fridge and discard the cling film.
Place the trays into a cold oven, then set the oven to 180°C.
Bake for 30–40 minutes until beautifully puffed.
Because the dough contains cocoa powder, these buns won't develop the same golden colour as traditional cinnamon rolls.
The most reliable way to check they're baked through is with a digital thermometer. The centre of each swirl should reach 90–95°C.
Top Tips for Perfect Chocolate Sourdough Swirls
- Use an active, bubbly sourdough starter for the best rise.
- Don't skip the Tangzhong—it keeps the buns incredibly soft.
- Chill the chocolate filling before spreading to make rolling easier.
- Weigh your dough before slicing for evenly sized swirls.
- Use a thermometer instead of judging by colour.
Frequently Asked Questions
Can I make these ahead of time?
Yes! In fact, the overnight fridge proof improves both flavour and texture.
Can I freeze them?
Absolutely. Freeze once baked and cooled for up to three months. Reheat in the oven or microwave until warm.
Why didn't my dough double in size?
Chocolate-enriched sourdough doughs ferment more slowly than plain dough because cocoa powder and sugar slow fermentation. Look for roughly a 50% rise rather than doubling.
How should I serve them?
These are at their absolute best served slightly warm, when the chocolate filling becomes deliciously gooey. Pair them with an ice-cold glass of milk, a hot coffee or rich hot chocolate for the ultimate chocolate lover's treat
Comments
Post a Comment