So my ongoing baking craze has refused to end and I have decided to keep fueling the fire. This is the guy who hated baking with passion in January this year but look at me now, I have been baking almost every 3 days.

So today I had a flashback of a particular bread I had as a kid. My Mum used to buy it whenever she returns from her travels out of Lagos. It was supposed to be chocolate bread but we were fooled by coloring. So I decided to make actual Chocolate bread but with a swirl. The initial plan was three layers, Chocolate, Banana, and Strawberry. I think that would be my next challenge.

So I basically used my Dinner Roll recipe to make it. The bread is so buttery and tasty. The Honey really helps with the sweetness, it works well with the bitterness of chocolate. I really enjoyed making this, although I was alternating between making this and doing my actual daily job.

I hope you try it and give me feedback.

Ingredients:-

Ingredients

• 250 ml of Milk
• 2 Tbsp. of Sugar
• 1 Tbsp. of Dry Active Yeast
• 3 ½ of All- Purpose Flour
• 2 Tbsp. of Cocoa Powder
• Salt
• 3 Tbsp. of Butter
• 2 Tbsp. of Vegetable or Groundnut oil

Direction

1. In a bowl add 100 ml. warm milk, add 2 tbsp. sugar to it and mix until dissolved. Then add 1 tbsp. dry active yeast to it, cover and keep aside for 15 mins.

2. Mix the Honey in 150 ml. warm milk.

3. In a bowl, mix 1½ cup of flour and 1 teaspoon of salt. Melt the butter and oil in a microwave.

4. Add yeast mixture, milk and make a dough.

5. Add about 5 Tbps of the Butter & oil mixture and mix. Don’t worry, it will be very light

6. Cover it with a clothe and let it rise for 1 hour.

7. Punch the air out, add the remaining flour and knead again to make a soft dough. Make 2 parts of the dough (Make the brown dough larger than the white one.), add 1 Tbsp of cocoa powder in one and keep the other part white.

8. Then roll out the brown dough first. Next roll out the white dough.

9. Place the white layer on top of the brown dough (You can apply condensed milk mixed the butter/oil mixture between the 2 layers if you want). Now you roll both dough together.

10. Now seal the dough with the help of melted chocolate (you can add 1 tbsp of the Cocoa with 1½ tbsp of the Butter/oil, then microwave for less than 1 minute to give you melted chocolate). Finish up by tucking in both ends of the rolled dough so it has a uniform shape.

11. Keep in a bread tin (If you’re not using baking sheets, please grease the tin), cover with a cling film and clothe for 1 hr to proof.

12. Preheat the oven at 200°C for 10 minutes. With a brush, coat the dough with the remaining Butter/Oil mixture.

13. Bake the bread in 160°C for 45 mins. Watch it to prevent it from burning.

14. When its done, let it cool before slicing.