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This Chocolate Walnut Bread is a soft braided bread rolls filled with sweet cocoa powder filling and crunchy walnuts. They are amazingly soft and the crunch from the walnut provides a beautiful texture c

Chocolate Walnut Bread

Chocolate Walnut Bread filled with sweet cocoa powder and crunchy walnuts which add a beautiful texture contrast.
Course Breakfast, Dessert
Cuisine American, Western
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 405kcal
Author sanna


  • 2/3 cup heavy cream
  • 1 cup plus 1 tbsp milk
  • 1 large egg
  • 1/3 cup sugar
  • 4 cups all purpose flour
  • 1 tbsp instant yeast
  • 1 and 1/2 tsp salt
  • 1 beaten egg for brushing the dough

Chocolate Walnut Filling

  • 1 stick softened butter
  • 3 tbsp unsweetened cocoa
  • 8 tbsp sugar
  • 1/2 tsp salt
  • 1 cup chopped walnuts


  • Combine milk and cream in a large microwaveable bowl and heat in the microwave just until warm. In the bowl of a stand mixer, add  cream and milk mixture, egg, sugar, flour, yeast and salt. Mix everything with a rubber spatule just until flour is moistened.
  • Attach the dough hook and turn speed to medium. Knead the dough until it is smooth and gathering in the center. This should take somewhere between 6-10 minutes. To test, take a small amount of dough and stretch it with your fingers. The dough should be able to stretch thinly forming a translucent film as you pull, and then breaks out into circular holes.
  • Gather the dough into a ball, sprinkle a little bit of flour into a bowl and place the ball of dough inside it. Cover the bowl with kitchen towel and set it on a warm place for one hour to one hour and a half, until size of the dough is doubled. Meanwhile,line a large baking sheet with parchment paper.
  • Divide the dough into 12 equal portions. Dust your work area with flour and roll each portion into a small rectangle that is slightly thicker than 1/4 inch. Spread softened butter on top, then sprinkle with the walnut-cocoa mixture leaving about half an inch border on sides. Roll the log tightly and pinch the seams and the ends to seal. Refrigerate the logs for about 10 minutes. 
  • Work with one log at a time while leaving the others inside the fridge. Position the log with the seams down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place on the baking tray. Repeat with other logs. Let them rise for an hour.
  • Preheat oven to 350 F. Brush the surface of the rolls with the egg wash. Bake in a 350 F oven for 20-25 minutes or until rolls are golden on top.

Make the Chocolate Walnut Filling

  • Combine sugar, cocoa, salt and walnuts in a bowl. Stir everything until incorporated and the nuts are coated.


These are best served fresh. For leftovers, Bread can be stored at room temperature in a covered container for up to two days. Warm them in the microwave for 15-20 seconds.


Serving: 1piece | Calories: 405kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 185mg | Potassium: 159mg | Fiber: 2g | Sugar: 14g | Vitamin A: 480IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2.5mg