Chocolate twister bread
Hazelnuts & orange zest
50 mins plus proving time
Not Too Tricky
serves 12
About the recipe
My aim here was to turn a principle bread dough into something utterly delicious, and this chocolate orange number seriously delivers on the flavour-front. Enjoy it with a dollop of yoghurt and fresh fruit on the side, or check out the Tips section if you fancy going all out.
Ingredients
olive oil, for greasing
½ x easy homemade bread dough
180g quality chocolate spread
1 orange
2 tablespoons blanched hazelnuts
1 free-range egg
Top Tip
HANDY HINT
I like to make one big batch of bread dough and use it in two ways – use the other half in these big-hitting Garlic & chilli tear ‘n’ share rolls.
LOVE YOUR LEFTOVERS
For a French toast vibe, cut the loaf into 2cm-thick slices and fry in a non-stick frying pan on a medium heat with a little butter or oil, until lightly golden on both sides. What a treat!
FLAVOUR BOOST
Take this to the next level by making your own chocolate spread – check out our easy guide.
Method
- Grease a 2-litre loaf tin with a little olive oil. Make the easy homemade bread dough, then at the second proving stage, roll out the dough into a 20cm x 30cm rectangle.
- Briefly melt the chocolate spread in the microwave, so you can easily spread it over the dough. Finely grate over the orange zest.
- Tightly roll up the shortest edge of the dough, like a Swiss roll, pinching the two edges to seal. Use a sharp knife to slice in half lengthways, leaving 5cm of dough at the top. Twist one piece of dough over the other, keeping the chocolate layer at the top, then transfer to the greased tin and tuck in the ends. Cover and prove for 1 further hour, or until doubled in size.
- Preheat the oven to 200°C/400°F/gas 6. Crack and beat the egg, then brush over the dough, and chop and sprinkle over the hazelnuts.
- Bake for 25 minutes, or until beautifully golden. Leave to cool for 20 minutes before turning out. Serve as is, or with orange slices and a dollop of yoghurt, if you like.
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