chocolate orange sweet bread twist ring

So this week’s yummy concoction calls for…. SWEET BREAD!!


I absolutely love making bread, there’s nothing like hand kneading it then watching it grow, makes me so proud!

I decided to make it with chocolate chips and orange extract- a jaffa-inspired treat!

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When i make it, I glaze it with an egg wash, but you could also do it with sherry, for an extra kick! Some people think that milk and egg washes are interchangeable but this isn’t true because an egg wash causes a nice shine and golden colour where as a milk wash encourages browning, so is better for things such as scones, which would otherwise remain a very pale colour.

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Its really handy that I have a double oven, because it means I can turn one on and the other one gets warm but not hot, the perfect temperature for rising bread!


  • 250g Strong white bread flour 
  • 25g golden caster sugar 
  • 7g active dried yeast
  • 50g Butter, melted
  • 1tsp Orange extract 
  • 100g Dark chocolate chips
  • 1 egg for glaze, or 2tbsp of sherry


  1. put the flour in a glass bowl and stir through the sugar, then the yeast, and then 1 tsp of salt, making sure to mix them through separately as the salt can kill the yeast if it comes into close contact with it.
  2. mix in the melted butter with a palette knife and then gradually add in 150ml of WARM water, but you may not need all of it.
  3. Bring together into a ball of soft dough, then tip onto a lightly floured surface and knead for 10-15 minutes until stretchy and silky.
  4. place into a lightly oiled bowl and cover with cling film, then leave in a warm place to rise for 1-2 hours.
  5. meanwhile mix the chocolate and orange together.
  6. When risen, roll the dough out onto a surface about 35cm x 25cm rectangle, and then sprinkle the chocolate chip mixture over the dough.
  7. With the longest side towards you, roll into a tight spiral, and then cut the spiral in two almost all the way to the end, as if to form a pair of legs. Twist the two legs together and join the ends to form a round spiral.
  8. Put on a lined baking tray and cover with a tea towel, then leave again to rise in a warm place for another hour.
  9. Meanwhile, preheat the oven to 200C.
  10. When the bread has risen a second time, brush with the whisked egg or sherry, sprinkle a little caster sugar over, and bake in the oven for 10-15 minutes, then take the bread out and cover with tin foil, then cook for another 10-15 minutes.
  11. ENJOY

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