• Prep Time: 25 minutes
  • Cooking Time: 45 minutes
  • Serves: 4

Chocolate Walnut Twist Bread

  • Recipe Submitted by on

 Ingredients List

  • For the dough:
  • 2 and 1/4 teaspoons active dry yeast
  • 1/3 cup warm water (120F to 130F)
  • ½ cup warm milk (120F to 130F)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 large egg yolks
  • 2 and ¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • For the filling:
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon espresso powder
  • 1 cup dark chocolate, finely chopped
  • 1 cup walnuts, finely chopped
  • For the topping:
  • 1 egg, for egg wash
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder


Combine yeast with warm water in the bowl of your stand mixer. Let stand for 10 minutes until frothy. Mix in the warm milk, melted butter and egg yolks until combined. Add the flour, granulated sugar and salt. Using the dough hook, mix until dough is smooth and pulls cleanly away from the side of the bowl. Continue beating on medium speed for 4 to 6 minutes. Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap. Place dough in a warm place and rest for about an hour until it is doubled in size.

While the dough rises, make the filling. Place all the ingredients in a bowl and using your hands, rub the ingredients together until fully combined into a paste.

Roll the dough on a lightly floured surface into a 22x12 inch rectangle. Don’t sweat it if it’s not a perfect rectangle. Spread the butter mixture evenly over the dough right to the edges. With the long edge facing you, tightly roll up the dough.

Place the roll seam-side up. Using a sharp knife, cut the log lengthwise in half along the seam.

Separate the two halves, cut-side up. Weave the two halves together as tightly as possible, keeping the cut-side up. Form the woven log into a circle, tucking the ends underneath and pinching together. Cover a baking sheet with parchment paper. Place the bread onto the prepared pan. Cover with plastic wrap or a moist towel and let rise in a warm place until it doubles, about an hour.

Preheat the oven to 325 degrees F. Brush the egg wash over the top of twisted bread. Mix together the ¼ cup granulated sugar, tsp cinnamon and tsp cocoa. Sprinkle liberally over the top of the bread. Bake in the center of the oven until the bread is a deep golden, 40 to 45 minutes.

Remove from the oven and cool on the baking sheet for 15 minutes. Carefully move the bread to a cooling rack to complete cooling

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