Chocolate Twist Loaf by Julie Jones

Julie Jones

Julie Jones

13th November 2017
Julie Jones

Chocolate Twist Loaf by Julie Jones

This bread has been inspired by the traditional Jewish loaf, Babka. The beautiful twists and layers of chocolate create such a decorative finish, which is not only a pleasure to look at but it is a joy to eat too. Needless to say, the kids love this bread, as they do anything that contains chocolate spread!


  • Makes 1 loaf
  • Use a 900g (2lb) loaf tin (pan)
  • 90g (3oz/scant ½ cup/¾ stick) unsalted butter
  • 375g (13oz/2⅔ cups) strong white bread flour
  • pinch of salt
  • 30g (1¼oz/2 tbsp) caster (superfine) sugar
  • 7g (¼oz) sachet of easy-bake yeast
  • 120ml (4fl oz/½ cup) milk
  • 100ml (3½fl oz/generous ⅓ cup) water
  • 1 egg
  • oil, for greasing
  • Filling
  • 200g (7oz) chocolate hazelnut spread
  • Syrup glaze
  • 100ml (3½fl oz/generous ⅓ cup) water
  • 50g (1¾oz/¼ cup) caster (superfine) sugar


Grease and line the loaf tin (pan) with non-stick baking paper.
Melt the butter in a small saucepan, then set aside to cool until tepid. Secure the dough hook to the mixer and place the flour, salt, sugar and yeast into the mixing bowl, keeping the yeast apart. Warm the milk and water until lukewarm, adding it to the bowl along with the egg and the melted butter. Leave the machine to mix, then knead the dough for about 8 minutes by which time the dough should be cohesive and smooth. If the dough is sticking to the sides of the bowl, sprinkle in a dessertspoon of flour and continue to knead for a few more minutes.
Lightly oil a large bowl and place the dough in it, covering the bowl tightly with clingfilm (plastic wrap). Leave the dough to rise and double in size for at least 1½ hours.
Roll the dough out into a rectangle measuring about 30 x 45cm (12 x 18 inches), positioning the rectangle so that the longest edge is closest to you. Cover the surface of the dough with a thin layer of chocolate spread. Roll the rectangle fairly tightly into a long cylindrical shape, finishing so that the seam is on the underside.
Run a sharp knife or cutting wheel down the middle of the rolled dough, leaving 2cm (¾ inch) intact at one end. Starting at this end, twist the 2 lengths together, placing one under and over the other, exposing the chocolatey layers giving a rope effect. Carefully lift the twisted bread into the lined loaf tin (pan), pushing it together a little if needed. Loosely cover with clingfilm (plastic wrap) and leave to rise in a warm place for an hour or so until doubled in size.
While the loaf is proving make the sugar glaze. Put the water and sugar in a small pan and bring to a simmer. Continue to simmer until the sugar has dissolved and the solution has reduced to a syrup. Remove from the heat and set aside.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Bake the bread in the middle of the oven for 40 minutes, or until the bread is golden and cooked through. Remove from the tin (pan), place on a wire rack and brush the top with the syrup glaze while still hot. Leave to cool before slicing.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.