Chocolate orange bread twists

Block out the cold and fill your kitchen with some truly warming and homely smells. These bread twists with an extra flare are sure to add some winter comfort to your home.

Cakes and bakes
A group of freshly baked chocolate orange bread twists
  • Preparation time 15-20 minutes (prep. time)
  • Cooking time Proving: First - 1 hour. Second - 1 hour. Cook: 10-15 minutes (cooking time)
  • Serves 8


For the dough

  • 250g strong plain flour
  • 50g chocolate drops
  • 125g plain flour
  • 1tbsp caster sugar
  • 1tsp dried yeast
  • 125ml milk
  • 50ml warm water
  • ½ orange, juice and zest
  • 1/2tsp butter, melted
  • 25g cocoa powder
  • 75g icing sugar

For the icing

  • ½ orange, juice and zest
  • 25g icing sugar


  1. Place the flours, caster sugar, dried yeast and salt in a large mixing bowl and stir well to combine. Add the milk, a little of the water, and the juice and zest from half an orange, bringing the ingredients together with a wooden spoon. Once combined, tip the mixture onto a lightly floured surface and knead it lightly.
  2. Add the melted butter and continue kneading until this is incorporated and the dough is smooth, adding additional water if needed. Place the dough back into the mixing bowl, cover with cling film and leave to prove until it has doubled in size.
  3. Tip the dough onto a lightly floured work-surface. Stretch it into a rough rectangle and use a rolling pin to roll it into a large rectangle.
  4. Sprinkle a small amount of water over the surface of the dough, along with the icing sugar, cocoa powder and the chocolate drops.
  5. Fold the dough in half, keeping the edges as square as possible. Roll it out again into a rectangle shape.
  6. Cut the dough into eight evenly sized strips.
  7. Twist each strip and then curve into a bagel shape. Place each dough twist onto your lined tray and leave to prove until they have doubled in size. Preheat the oven to 180 °C/gas mark 5 and place the twists in the oven for around 10-15 minutes, until risen and lightly coloured.
  8. Mix the remaining orange juice with the icing sugar to form a very thin icing. Remove the chocolate twists from the oven and drizzle the icing over them immediately, giving a good coating. Leave to cool before serving.