This bread is delicious. I use my own bread recipe and a Donna Hay chocolate filling – Donna’s recipe has a brioche dough which you could of course use.
The filling is to die for, you’ll find yourself nicking small amounts during the preparation process. You can shape the dough however you like – one large ring, two smaller ones, or keep it simple and just make a log. The filling is very sticky and tends to go pretty much everywhere, but don’t worry if the bread looks messy at first – nothing a drizzle of icing and a handful of toasted, flaked almonds won’t fix.
Ingredients
Dough
600 grams white bread flour
150 mls warm water
150 mls milk
2 teaspoons dried yeast
Filling
100 grams dark chocolate, melted
100 grams butter, melted
1/3 cup (60 grams) brown sugar
1/3 cup (35 grams) Dutch cocoa powder
To decorate-
Icing
Toasted flaked almonds
Method
- Combine all dough ingredients and knead for 8 minutes or until you have a soft, smooth dough. Place on a tray and cover with oiled cling film. Leave in a warm place for an hour or so.
- Meanwhile prepare the filling. Combine all ingredients in a bowl, mix well and pop in the fridge to firm up while the dough is rising.
- Heat the oven to 180 degrees c and line a baking tray. Roll the dough out into a large rectangle and spread with the filling, leaving a border at the bottom. Roll the dough up like a Swiss roll. This is where things get messy. Using a sharp knife cut the roll in half long ways. Gently separate the two strands, then carefully twist around each other, trying to make sure the cut sides are visible. Either keep in a log shape or form into a circle. Place carefully on the prepared tray and bake for 20 – 25 minutes or until golden.
- When cold drizzle with icing and scatter over toasted flaked almonds.
