Heart-Shaped Cranberry Chocolate Swirl Bread

What Makes This Special

Warm, soft, and just a little decadent, this heart-shaped cranberry chocolate swirl bread is crafted for the romantic spirit of Valentine’s Day. By letting the dough rise slowly, you build deep flavour and a tender, airy crumb—without any complex techniques. The tangy pop of cranberries and the rich marbling of chocolate make every slice a treat, while the homemade heart shape adds a personal, festive touch.

Ingredients

Classic bread dough meets bold winter flavours in this recipe. High-protein flour gives structure, while an enriched dough (with milk, butter, and egg) yields softness. Dried cranberries add seasonal sparkle and tartness, and a swirl of chocolate brings a hint of Valentine’s luxury.

For the Dough

• Strong white bread flour: Provides strength and chew.
• Instant dry yeast: Ensures a reliable, gentle rise.
• Sugar and salt: Balance flavour and support yeast.
• Whole milk and egg: Enrich the dough for tenderness.
• Butter: Adds softness and richness.
• Dried cranberries: Seasonal tang and colour.
• Dark chocolate and cocoa powder: Deep, romantic swirls.
• Vanilla extract: Rounds out the flavour.

Instructions

Step 1: Prepare the Dough Base

In a large mixing bowl, combine 400g flour, 7g yeast, 40g sugar, and 6g salt. Whisk to evenly distribute. Warm the milk (220ml) gently—just above body temperature (about 37°C). Pour the milk and vanilla extract into the dry mix, add the egg, and mix with a wooden spoon until a shaggy dough forms.

Step 2: Knead and Enrich the Dough

Add the softened butter in small pieces. Knead in the bowl for 3–4 minutes until incorporated, then knead on a floured surface for about 7–8 minutes. The dough should become smooth and elastic (it will be a little tacky). If using a stand mixer, use the dough hook on medium-low for about 5–6 minutes.

Step 3: First Rise (Slow Fermentation)

Place the dough in a clean, lightly oiled bowl. Cover with a tea towel or plastic wrap. Let rise in a cool spot (18–20°C) for 2–3 hours, or until doubled. This slow rise develops flavour and keeps the crumb light and tender.

Step 4: Shape and Add Flavour

Turn the risen dough onto a lightly floured surface. Gently press into a rectangle (about 30x20cm). Scatter the chopped cranberries evenly over the surface.

In a small bowl, mix the cocoa powder with 1 tbsp milk to form a thick but spreadable paste. Dot this mixture and the chopped chocolate across the dough. Roll up tightly from a long edge, pinching the seam to seal.

Step 5: Create the Heart Shape

Using a sharp knife, slice the roll in half lengthwise (so you see the swirls). Lay the halves side by side, cut sides up. Pinch the tops together, then twist the two lengths around each other. Curve the twisted rope into a heart shape on a parchment-lined tray or in a heart-shaped tin, tucking the ends under.

Step 6: Second Rise & Preheat Oven

Cover loosely and let the shaped loaf rise in a warm, draft-free spot for 45–60 minutes, until noticeably puffy (not quite doubled). Meanwhile, preheat your oven to 180°C (160°C fan).

Step 7: Bake the Bread

Brush the top lightly with milk for a gentle shine. Bake for 30–35 minutes, until deep golden and the loaf sounds hollow when tapped. If it browns too quickly, tent loosely with foil for the last 10 minutes.

Step 8: Cool and Serve

Allow the bread to cool in the tin for 10 minutes, then transfer to a rack. Slice and serve slightly warm for the best chocolatey gooeyness, or let cool completely for neater slices.

Pro Tips

• No heart tin? You can shape on a lined tray: curve the twisted dough into a heart and nestle parchment rolls or foil balls to hold shape while rising.
• Chopped vs. whole cranberries: Roughly chopping helps distribute tangy bites evenly through the bread.
• Cool rise option: For even more flavour, place the dough in the fridge overnight during the first rise; let warm up before shaping.

Troubleshooting

Dough not rising? Check milk temperature (too hot kills yeast; too cold slows rise). Your kitchen might be chilly—move dough to a warmer spot or extend rising time.

Chocolate leaking or burning? If chocolate pokes through, gently tuck it under before baking. Tent with foil if the loaf browns too fast.

Variations

• Nuts about you: Add 50g toasted chopped walnuts or pecans with the cranberries for crunch.
• White chocolate swap: Replace dark chocolate with white chocolate for a sweeter, creamy contrast.
• Citrus zest: Add finely grated zest of 1 orange to the dough for a fresh holiday twist.

Storage

Store well-wrapped at room temperature for up to 2 days. For longer storage, slice and freeze—toast or warm gently before serving to revive the chocolate swirl and soft crumb.

This festive loaf is as fun to make as it is to share—perfect for celebrating love, winter, and the magic of small seasonal touches.