Ingredients

• 2 1/4 cup + 5 tbs plain flour
• 2 tbs honey/sugar
• 3 tbs melted butter
• 3/4 cup lukewarm milk
• 1/4 tsp baking soda
• 1 tsp instant yeast
• 3/4 tsp salt
• 3 tbs unsweetened Cocoa powder
• 1 tbs water
• 1 egg

Method

Take 3/4 cup lukewarm milk in a large bowl.

Add 2 tbs honey/sugar and 1 tsp yeast. Mix well.

Add 3 tbs melted butter.

In another bowl, take 2 1/4 cup plain flour, 1/4 tsp baking soda and 3/4 tsp salt. Mix well.

Add this to the wet mixture, little at a time and mix well. We will get a shaggy dough.

Transfer to the work surface. Start kneading. Add 3 tbs plain flour, 1 tbs at a time and knead for 15 minutes. We will get a smooth and soft dough. (If the dough seems very sticky even after adding 3 tbs flour, add 1 or 2 tbs more flour.) When we press the dough with a finger, it should bounce back.

Divide the dough into two. Take one portion and keep it in a bowl. Apply oil on top. Cover and allow to proof for 1.5 to 2 hours or until doubled in volume.

Keep the other half in a bowl.

In a small bowl, take 3 tbs cocoa powder and add 1 tbs water. Mix well.

Add it to the bowl (where we kept the other half) along with 1 tbs plain flour.

Knead until well combined. Add 1 tbs more flour if required.

Apply oil on top. Cover and allow to proof for 1.5 to 2 hours.

Take each dough and knead for a minute.

Roll each portion into a rectangle.

Place the rolled chocolate dough over the other. Roll again.

Roll into a cylindrical shape.

To smoothen the surface, roll it gently to and fro.

Pinch the ends with your fingers.

Place in a greased and lined loaf tin.

Cover with a damp cloth and allow to proof for 1 hour.

Apply egg wash.

Bake in a preheated oven for 40-45 minutes or until skewer inserted comes out clean. (Keep a small bowl of water in the oven. It will prevent the bread from drying and hence making it soft.)

Apply butter on top.

Cover with a damp cloth and allow to cool for 30 minutes.

Slice and enjoy.