Chocolate Swirl Bread

Pretty chocolate swirl bread that’s a hit with the kids. I started with the very popular fragrant milk bread, and it was a soft, yummy loaf.


  • 1 dough from here up till step 2
  • 15g cocoa powder
  • 1 tsp water
  • Chocolate chips


1. After dough is just kneaded, divide into 2.

2. Place 1 back into mixing bowl, add in Cocoa powder and water. Knead on low till mixed well.

3. Roll both doughs round and rest for 15 min covered.

4. After resting, roll out dough. Add chocolate chips as shown, I did not measure the amount of choc Chips.

5. Place one dough on top of the other. Using scrape, make strips as shown. Twirl the strips.

6. Roll down from top. Place in baking tin. Proof for about 1 hour.

7. Egg wash if you like.

8. Bake at 180 deg for 30 min. I used lower baking element with fan to get a light golden color. Slice after loaf has cooled.

6 Comments Add yours

  1. Yin says:

    Many thanks for sharing! Please may I check the following:
    1. Do we add the cocoa powder as soon as the dough is just kneaded? Ie not until the dough finishes the first rise?

    2. Am I right only the first rise is 15 minutes and the final proof is an hour?

    Many thanks.


  2. Hannah says:

    Hi, how do I roll when the dough always sticks on my rolling pin. 😅


    1. oladybakes says:

      Use a little flour.


  3. JUANNE says:

    Hello, i followed the recipe but my bread was so hard. I used the new pack of yeast and I think it did not rise at all. Do you know why?


    1. oladybakes says:

      Sorry to hear but really unsure why, could be under or over knead, or yeast issue.


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