In a large mixing bowl, combine the flour, sugar, yeast, salt, and cocoa powder. Mix well to ensure even distribution of ingredients.
In a separate bowl, whisk together the warmed milk, melted butter, eggs, vanilla extract, and citrus zests until combined.
Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms. If the dough is too sticky, add a little more flour until it is manageable.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down gently to release the air. Fold in the chocolate chips and toasted almonds until evenly distributed.
Shape the dough into a loaf or divide it into smaller portions to create individual sweetbreads. Place the shaped dough in a greased loaf pan or on a baking sheet lined with parchment paper.
Cover the shaped dough again and let it rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the sweetbread for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, allow the sweetbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar for an elegant touch. This sweetbread is best enjoyed warm or at room temperature, showcasing the delightful combination of chocolate and zesty citrus.
This chocolate-infused sweetbread is inspired by my love for surprising flavor combinations. The rich chocolate pairs beautifully with the refreshing brightness of citrus, while the toasted almonds add an unexpected crunch. Each bite is a harmonious blend of textures and tastes, making it a perfect treat for any occasion.