Chocolate hazelnut twist

Sweet yeast dough, slathered in a rich concoction of hazelnuts, dark chocolate, sugar and butter, then rolled and twisted into a swirled ring. Wickedness never tasted so good!

twist bread final

Makes 1 large loaf
Note: To halve the recipe to make a smaller loaf, reduce the oil by a further teaspoon to compensate for the whole egg yolk
Dough preparation time: 10 – 15 minutes
First rise: up to 1 hour
Second rise: up to 1 hour
Filling & shaping: 10 minutes
Third rise: 30 minutes
Baking: 45 minutes


680g (5 1/2 cups, spooned & scraped) strong (bread) flour
14g (2 sachets or 4 1/2 tsp) instant yeast OR 19g (6 2/3 tsp) active dry yeast (see note)
100g (1/2 cup) granulated sugar
375ml (1 1/2 cups) water
1 large egg yolk
60ml (1/4 cup) neutral oil (e.g. canola or sunflower)
12g (2 tsp) fine salt


100g (1 cup) ground hazelnuts
100g (1/2 cup) granulated sugar
1 tsp vanilla extract
130g (4 1/2 oz OR 1 cup packed) shaved dark chocolate
55g (1/2 stick or 1/4 cup) butter, room temperature


1 large egg white lightly beaten with 5ml (1 tsp water) for egg wash
30g (3 Tbsp) pearl sugar


Place the flour, yeast, sugar, water, egg yolk and oil into a large bowl or the bowl of a stand mixer.
NOTE: If using active dry yeast, activate it in the sugar and water for 5 minutes first.

Mix together to form a dough, then add the salt and knead by hand for 8 minutes or with a dough hook for 5 minutes.

Cover and leave to rise until doubled in size, 45 minutes – 1 hour.

Punch down the dough, cover and leave to rise until doubled again, 45 minutes – 1 hour.

Turn the dough out onto a lightly floured surface and press or roll out into a rectangle, about 35 x 50cm (14 x 20″).

Whisk together the ground hazelnuts and sugar in a medium bowl, then add the vanilla extract, shaved chocolate and softened butter and mix with your fingers.

Spread the rectangle evenly with the filling.

Roll up tightly from the long edge, and trim off the ends if they are very uneven. Use a large serrated knife to make a cut lengthwise down the middle, about halfway through the thickness, then slightly pull open the two sides.

Twist the log several times, shape into a circle and tuck the ends together.

Place onto a parchment lined or sprayed baking tray, brush with egg wash and sprinkle liberally with the pearl sugar.

Cover loosely with plastic wrap and leave to rise for 30 minutes.

Preheat the oven to 190°C / 375°F / Gas Mark 5.

Bake in centre of oven for 10 minutes, reduce the temperature to 175°C / 350°F / Gas Mark 4, and bake for a further 35 minutes, until deep golden.

Remove from the oven and leave to cool on the tray for 15 minutes, then transfer to a wire rack and leave to cool completely before cutting.

Keeps in an airtight container for several days.

This entry was posted in bread, breakfast, cake, snack, sweet. Bookmark the permalink.

4 Responses to Chocolate hazelnut twist

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

  2. It looks amazing and I am going to try this sweet version soon 🙂

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