Chocolate-Almond Bundt Bread

Tom
Nov 12
2 min read

This chocolate almond bread is soft, rich, and packed with a deep chocolate swirl that keeps every bite interesting. It’s the kind of bake that looks impressive, but comes together pretty easily. The almonds add a bit of crunch and balance out the sweetness. Perfect for pre-Christmas weekends when you want something homemade, but not fussy.

Ingredients: Dough

• 600g AP flour

• 12g active dry yeast

• 1tbsp sugar

• 1tbsp honey

• 240g full-fat yogurt

• 1tsp fine salt

• 7.5g baking powder

• 1 large egg

• 150ml warm milk

• 45ml olive oil

Ingredients: Chocolate-Almond Filling

• 110g almond paste

• 110g very soft salted butter

• 30g maple syrup

• 15g cocoa powder

• 1tsp hot espresso

• 1/2tsp vanilla paste

• 125g milk chocolate chunks

Ingredients: Chocolate Glaze

• 125g milk chocolate

• 1tbsp olive oil

Process:

Bloom yeast with milk and sugar for 10 minutes. Next add everything else except the olive oil and mix with a spatula for a minute. Add the olive oil and mix again ~30 seconds until almost all the flour is wet. Transfer to a stand mixer.

Knead 8 minutes on the lowest mixer speed then rest another 10 minutes covered. This will help our gluten development. After 10 minutes knead for 1-2 minutes again then oil the dough really well and cover the bowl. Proof 1 hour until fully doubled in size. If you don’t have a stand mixer follow the same process, but add 2 minutes extra kneading time to both steps.

Prep the filling. Mix almond paste with maple syrup, hot espresso, cocoa powder and vanilla paste until well combined and the almond paste has softened a bit. Mix in all the butter.

Once the dough has nicely proofed, roll it into a rectangle roughly 26x13 inches in size. Spread the almond-butter mix all over and sprinkle with milk chocolate chunks.

Roll into a log and transfer to a well oiled 9” bundt pan. Cover and proof for another 20 minutes—in the meantime preheat the oven to 190C (375F).

Place a sturdy sheet pan directly on top of the Bundt pan before baking — this will help the dough rise evenly and create a flat surface that becomes the base once inverted, giving the loaf a clean, stable shape. Bake around 35-40 minutes until golden brown and crisp. Remove the sheet pan after ~20 minutes.

Cool in the bundt pan 20 minutes then flip out and cool another 1-2 hours on a rack (to allow airflow on the bottom).

To make the glaze melt chocolate in the microwave in 10 seconds intervals then stir in 1tbsp of olive oil once it’s fully melted. Pour over the bread to get a nice drip. Sprinkle with sliced almonds.

Serving + Storage Tips

• Of course, best when served same day, but still amazing reheated!

• Lasts 3-4 days in the fridge in an air-tight container. Make sure it’s fully cooled before storing!!

• You can reheat it in the oven at 425F for 10-15 minutes or microwave a slice for 10-15 seconds.