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Chocolate orange bread twists

This bitter cocoa and sweet orange bread is a tasty twist on our usual bakes.

  • 2 hours prep. time
  • 15 mins cooking time
  • Serves 8
  • Cakes, bakes & desserts, Vegetarian & vegan
Several rings of twisted chocolate orange bread, with chocolate drops and icing
Can you imagine a more indulgent breakfast? | © National Trust Images/William Shaw


For the dough

  • 250g strong plain flour
  • 125g plain flour
  • 1 tbsp caster sugar
  • 1 tsp dried yeast
  • ½ tsp salt
  • 125ml milk
  • 50ml warm water
  • ½ an orange, juiced and zested
  • 25g butter, melted

For the topping

  • 1 tbsp icing sugar
  • 25g cocoa powder
  • 50g chocolate drops

For the icing

  • ½ an orange, juiced and zested
  • 75g icing sugar


Make ahead

You can make the dough at the end of the day and leave to prove overnight in the fridge. Take the dough out and leave it somewhere warm for an hour before using.

Step 1

Place the flours, caster sugar, dried yeast and salt in a large mixing bowl, and stir to combine. Add the milk and half the water.

Step 2

Next, add the orange juice and zest, and bring together with a wooden spoon. Add additional water if needed to make a soft dough, then tip out onto a lightly floured surface and knead lightly.

Step 3

Add the melted butter and continue kneading until this is incorporated and the dough is smooth. Place the dough back into the mixing bowl, cover with cling film and leave to prove until doubled in size.

Step 4

Knock the dough back and tip onto a lightly floured work surface. Stretch the dough into a rough rectangular shape. Use the rolling pin to roll the dough into a large rectangle.

Step 5

Mix the icing sugar and cocoa together. Sprinkle over the surface of the dough, along with the chocolate drops.

Step 6

Fold the dough in half, keeping the edges as square as possible, then roll out again into a rectangle. Cut the dough into eight even strips.

Step 7

Twist each strip then curve into a ring. Place on a lined baking tray and leave to prove until they have doubled in size.

Step 8

Preheat the oven to 180°C (160°C fan/gas mark 4). Bake the twists for around 10–15 minutes, until risen and lightly coloured.

Step 9

Meanwhile, 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 them a good coating. Leave to cool before serving.

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