• Preparation Time 30 minutes, + 2 hours 10 minutes rising
  • Baking Time 35 minutes
  • Makes 2 loaves (16 slices each)
  • Freezing Excellent

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Ingredients

  • Bread Dough
  • 1 tsp sugar
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • Filling
  • ¼ cup butter, softened
  • ½ cup sugar
  • 2 tbsp cocoa powder
  • 1 cup chopped semi-sweet chocolate

Serving Size: 2 loaves (16 slices each)

Directions

Serving Size: 2 loaves (16 slices each)

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.
  • Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Combine sugar and cocoa powder in a small bowl.
  • Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  • Roll each portion into an 8” x 20” (20 cm x 51 cm) rectangle.
  • Spread butter evenly over dough, sprinkle with cocoa mixture. Sprinkle with chocolate.
  • Roll up tightly from the long side into a log.  Seal seams together. Twist dough in a figure eight. Twist once more in the same direction. Place in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
  • Let rise in warm place until dough rises to top of pan in centre and corners are filled (45 to 60 minutes).
  • Bake at 400°F (200°C) on lower oven rack for 30 to 35 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

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