COCOA FLOWER BREAD WITH SWEET PRESERVED FRUIT FILLING

After 8000 years, I’ve finally resurfaced to post a recipe. Hic! I didn’t think the effort I put into creating this website would end up being like a retirement project. This sandwich bread recipe is one I wrote ages ago when I was still a university student. Even though I was busy with studies and working part-time doing odd jobs, I have to say—studying is less stressful than working a lot. If you don’t finish your work, you get fired, end of story. So any student who complains, you’ll get an earful from me! 😦 

Cocoa flower bread with sweet preserved fruit filling is a beautifully crafted treat that combines visual appeal with rich flavor. Shaped like a blooming flower, this soft, enriched bread is flavored with cocoa, giving the dough a deep chocolate hue and subtle bitterness that balances the sweetness of the filling. Inside each petal, a spoonful of preserved fruit—such as candied orange peel, cherries, or mixed tropical fruits—adds bursts of flavor and color. As the bread bakes, the cocoa aroma mingles with the caramelized fruit, creating an irresistible scent. The outer crust becomes slightly crisp while the inside stays pillowy and moist. Often dusted with powdered sugar or glazed lightly, this bread is both festive and comforting. Ideal for sharing at brunch or tea time, cocoa flower bread with preserved fruit filling is a delightful blend of artistry, sweetness, and soft texture in every bite. 

Did you know:
1. Butter: Butter is a rich dairy product made by churning cream. It contains saturated fats, vitamins A, D, E, and K, and offers a deep, creamy flavor that enhances both savory and sweet dishes. Butter is widely used in baking for its tenderizing and flavor-enhancing qualities, and in cooking for sautéing and creating sauces. It helps carry and meld flavors in recipes and contributes to a desirable texture in pastries and breads. While high in calories and fat, butter in moderation can be part of a balanced diet and adds indulgence and richness to many dishes.

2. Cocoa powder: Cocoa powder is made by grinding roasted cocoa beans and removing most of the fat (cocoa butter). It has a strong, bitter chocolate flavor and is a key ingredient in baking, especially in cakes, cookies, brownies, and hot chocolate. Cocoa powder is rich in flavonoids, particularly catechins and procyanidins, which are antioxidants that may help reduce inflammation and improve heart health. It also provides small amounts of iron, magnesium, and fiber. Used both for flavor and color, unsweetened cocoa powder allows bakers to control sweetness while delivering a deep, authentic chocolate taste.

3. Yeast: Yeast is a microorganism used as a leavening agent in baking. It feeds on sugars and produces carbon dioxide, which causes dough to rise and develop a light, airy texture. Yeast is essential in making breads, pizzas, and some pastries. It also contributes to the flavor and aroma of baked goods. Active dry and instant yeast are the most common forms used in home baking. Yeast contains protein, B vitamins, and trace minerals like selenium and chromium. While not a primary nutrient source, yeast plays a critical functional role in baking and fermentation.

4. Sweet preserved: Sweet preserved ingredients refer to fruits or vegetables that have been preserved in sugar or syrup, such as preserved plums, ginger, or citrus peel. These preserves have a concentrated sweetness and intense flavor, often used in baking, confections, or as a flavoring in traditional dishes. The preservation process enhances shelf life and imparts a sticky, chewy texture. Sweet preserved items add richness and complexity, and are sometimes paired with savory or spicy components to create balance. While they are high in sugar, they can offer antioxidants, fiber, and vitamins, depending on the fruit or vegetable used.

Weightwatchers (Opt for losing weight):
To adapt cocoa flower bread with sweet preserved fruit filling for a more Weight Watchers-friendly version, start by reducing the butter or replacing it with a lighter alternative like unsweetened applesauce or a smaller amount of heart-healthy oil. Replace a portion of the all-purpose flour with whole wheat flour to increase fiber, which helps with satiety. Cut down the sugar or substitute part of it with a low-calorie sweetener that retains flavor when baked. Use reduced-fat milk or unsweetened plant-based milk alternatives to lower fat content. For the filling, choose naturally sweet options like unsweetened dried fruit or fruit compote with no added sugar. 

*Note: The milk should be warm enough that it feels warm when you dip your hand in, not hot