Recipe: Chocolate Orange Twist


Homemade bread can be one of the most therapeutic things to make alone... or with friends. Today Ben gives it a whirl... some amazing flavours, a bit of elbow grease and plenty of time to prove... this twisted brioche loaf is incredible.


  • 1 Other extra egg for glazing
  • 2 tbsp cocoa powder
  • 1 Other orange, zested
  • 1 glug chocolate syrup
  • 160 ml milk, warm
  • 2 tbsp instant dried yeast
  • 4 eggs
  • 1 dash vanilla extract
  • 1 handful chopped hazelnuts
  • 4 tbsp caster sugar
  • 500 g plain flour
  • 160 g butter, at room temperature
  • 1 pinch salt
make the dough

Step 1

Make The Dough

Dissolve the yeast into the warm milk by whisking together in a bowl. 
 Mix the flour, eggs, butter, salt, vanilla and sugar together in a mixer with a dough hook until combined or by hand. Splash in the milk and continue to knead for 10 minutes until silky and elastic. It will be very sticky.

flavour & rest the dough

Step 2

Flavour & Rest The Dough

Split the dough in two and add the cocoa to one half and the orange zest to the other. Mix both thoroughly. 
 Transfer them to a floured bowl and cover bowl with clingfilm or a clean tea towel. Leave to rest in a warm place for an hour until they double in size.

shape the dough

Step 3

Shape The Dough

Peel back the clingfilm and knock the air out of both dough mixtures. 
 Divide both doughs in half and roll the 4 pieces into long sausages of equal diameter on a floured surface. Twist one chocolate and one orange around each other, then roll it up into a swirl and lay on a floured tray, then repeat with the rest of the dough. Leave to rise for another 30 minutes. 


Step 4


Preheat an oven to 180˚C.
 Brush the risen dough with the egg wash. 
 Bake for 25 minutes.

rest & serve!

Step 5

Rest & Serve!

Leave to rest for 20 minutes on a wire rack then drizzle with a chocolate syrup and scatter with toasted hazelnuts. Slice pieces to eat whilst still slightly warm for best results. Makes two loaves

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