Here’s something I have been meaning to make for a short while – sourdough chocolate swirls with raisins and rum butterscotch sauce.
Don’t be led astray by the word ‘sourdough’, these are sweet, rich, chocolatey and gorgeous – if I do say so myself. The rum butterscotch sauce complements the cocoa in the dough I believe, with the raisins adding their own fruity, sweet kick as well.
Idea came from thinking about some sourdough cinnamon swirls I made previously, which were also a slow-fermented, enriched, sweet dough that usually come out pretty good. The dough for these chocolate swirls is based closely on that dough, with a few changes of course. The butterscotch is not part of the cinnamon swirl recipe either, and I also felt that a dash of rum would work well with that butterscotch taste.
The (almost) full batch looks like this: