How to make chocolate twist bread in a jiffy

Sep 15, 2014 at 8:00 p.m. ET

Anytime I see a twisted bread at a bakery, I always think of the Seinfeld "Babka" episode. "Give me that babka!" I don't blame Jerry, though. I'd definitely chase down an old woman for a bread so good you stand in line for. Luckily for you, this twisted chocolate bread doesn't require any lines, and you won't need to steal it from an old woman. Which is a win-win in my book. No felony charges, and a homemade loaf of to-die-for bread.

Chocolate twist bread in a jiffy

Every bite is gooey with melted chocolate and moist and fluffy. It's a bread so sweet you'll want it for breakfast, lunch, dinner and dessert.

Chocolate twist bread in a jiffy

Now, to make it, it's just so easy. Mix together your yeast, warm water and sugar. Let it sit until nice and foamy. Then you add in your flour and salt, and knead, knead, knead until soft and smooth like a baby's bottom. After that, you place this little guy in a warm spot so he can get nice and big like a good baby dough ball. Then you punch it.

Chocolate twist bread in a jiffy

After it's been nicely punched, you roll it out until it's nice and flat. Simple enough, right?

Chocolate twist bread in a jiffy

Then comes the part that's really hard. Not in the logistical sense, but in the sense where you have to actually prevent yourself from licking the filling right out of the bowl. Sure, it's just melted chocolate, but come on, who the heck can resist that?

Chocolate twist bread in a jiffy

How amazing does that look? Well, if you can resist, then spread it all over the rectangle of dough.

Chocolate twist bread in a jiffy

This next part is fun — and a little messy. You might want to wear gloves (or just lick your fingers after each roll). Just simply roll this bad boy up in jelly roll fashion.

Chocolate twist bread in a jiffy

Here's an easier part. You can either cut it in half or in 3, depending on how you want to twist and roll. I cut mine into 3, but you can totally do 2. I won't judge. After it's sliced, place the strips onto a piece of parchment paper dusted with almond flour.

Chocolate twist bread in a jiffy

Here's the even more messy part. (Does that make sense? I hope it does.) Now you have to pinch the ends together so you can twist it all pretty like. You might also want to sing "Twist and Shout" while you do — not like I did that or anything.

Chocolate twist bread in a jiffy

It's OK if your board looks like a chocolate massacre occurred. That's why the sponge was invented. Then you let your twist rise — yet again — to double in size.

Chocolate twist bread in a jiffy

Once it has doubled up again, you'll bake it until it's luscious and golden brown. After that, you'll drizzle it with some seriously luscious chocolate and crunchy, salty pecans. Because, why not?

Chocolate twist bread in a jiffy

Chocolate twist bread in a jiffy

Chocolate twist bread recipe

Yields 1-1/2

Ingredients: 

  • 1/2 teaspoon active dry yeast
  • 1 cup warm water (110 degrees F)
  • 2 teaspoons brown sugar
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • Dash salt
  • 1/2 cup plus 2 tablespoons melted chocolate chips
  • 1 egg white, beaten
  • 1/2 cup chopped pecans, for garnish
  • 1/4 cup melted chocolate, for garnish

Directions:

  1. Preheat the oven to 200 degrees F. Once warm, turn it off immediately.
  2. Meanwhile, mix together the yeast, warm water and sugar. Let it sit for about 10 minutes, until foamy.
  3. In the bowl of a stand mixer, add the flours and salt. Attach the paddle mixer, and mix slightly. Gradually pour in the water-yeast mixture, and mix until combined. Remove the paddle, and attach the dough hook.
  4. Knead on low speed for about 6 minutes or until the dough is very smooth and elastic. Grease a bowl with canola oil, and place the dough ball inside. Roll it around to ensure the ball is evenly coated with oil. Cover with greased saran wrap, and place in the warmed oven to double in size (about 1 hour).
  5. Once doubled in size, remove the dough from the oven, and punch it down. Place the dough onto a floured hard surface, and roll it out to a 12 x 15-inch rectangle. Spread the chocolate over the rectangle, leaving a 1-inch border around the edges.
  6. Carefully roll up the dough (into a large jelly roll). Slice into 2 or 3 equal-sized slices. Move the dough slices to an almond meal-dusted, parchment paper-lined pan.
  7. Folding the dough strips together at the tops, carefully twist all the strips together until you get 1 large loaf. If you want, you can braid the dough together using 3 equal-sized strips.
  8. Let the dough rise again in the warm oven for 45 minutes.
  9. Once the dough has risen, remove it from the oven. Preheat the oven to 350 degrees F. Brush the top of the dough with egg wash.
  10. Bake for about 22 minutes or until golden brown. Serve with the remaining melted chocolate and chopped pecans.

More chocolate bread recipes

Pumpkin dark chocolate bread
Easy chocolate babka recipe
Chocolaty Nutella and pistachio pastries

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