Chocolate twister bread

Hazelnuts & orange zest

Chocolate twister bread

Serves Serves 12
Time Cooks In50 minutes plus proving time
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 245 12%
  • Fat 7.8g 11%
  • Saturates 0.3g 2%
  • Sugars 9.3g 10%
  • Salt 0.1g 2%
  • Protein 6.3g 13%
  • Carbs 40g 15%
  • Fibre 1.5g -
Of an adult's reference intake
Tap For Method


  • olive oil , for greasing
  • ½ x easy homemade bread dough
  • 180 g quality chocolate spread
  • 1 orange
  • 2 tablespoons blanched hazelnuts
  • 1 free-range egg
Tap For Method

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Tap For Ingredients


  1. 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.
  2. Briefly melt the chocolate spread in the microwave, so you can easily spread it over the dough. Finely grate over the orange zest.
  3. 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.
  4. 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.
  5. 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.


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.

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!

Take this to the next level by making your own chocolate spread – check out our easy guide.