Those who know me also know that I love everything that is sweet or bready. Naturally, I gravitated towards making this brioche-like twist bread. My inspiration came from KLARASLIFE’s Blueberry Twist Bread recipe, I just wanted something a little bit more chocolate-y.
For visual learners like myself, I also filmed a 4 minute video that describes the 4 hour long journey of making this recipe. It is linked below. I hope that you enjoy!
For the dough:
- 450g of flour (I used all-purpose)
- 1 pack of active dry yeast
- 3 tbsp of sugar (I used granulated cane sugar)
- 200ml of oat milk, lukewarm (you can use any plant milk)
- 45-50g of vegan butter, softened (you can also use coconut oil for a healthier recipe)
For the filling:
- 70g of vegan butter (or coconut oil)
- 150g of dark chocolate
- 2 tbsp of icing sugar
- 2 tbsp of cocoa powder
- 1/2-3/4 cup of chopped pecans
- Add 4 tbsp of lukewarm milk to the active dry yeast and the sugar. Stir to combine. Let it rest for 15 minutes.
- Add the milk mixture, the rest of the milk, and the butter (or coconut oil) to the flour—knead the dough for 8 minutes.
- Cover and rest in a warm spot for 1 hour. While it is resting, make the chocolate spread.
- Melt the vegan butter (or coconut oil) with the dark chocolate (I used a bain-marie, but you can also microwave them together).
- Add the icing sugar and cocoa powder to the melted chocolate/butter mixture. If it becomes too thick, add a splash of plant milk.
- After resting for 1 hour, punch out the dough onto a floured surface. Roll into a rectangle.
- Spread the chocolate mixture on the rectangle dough and add the chopped pecans.
- Roll the dough on the longest side (making a log), and cut it down the middle.
- Take the two pieces and twist them to make a braid, then roll it until it becomes a loaf.
- Butter a cake pan, place the twisted loaf inside, cover, and let it rest for 40 minutes.
- Preheat the oven to 360 F.
- After resting for 40 minutes, place the bread on the middle rack and bake for 50 minutes.