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Uncle John's Bakery's tear and share chocolate bread recipe

Uncle John's Bakery's tear and share chocolate bread recipe

22 ratings

This stunning loaf from Samuel Mensah (the CEO of Ghanaian bakery Uncle John’s) is layered with hazelnut chocolate spread and twisted into a star shape, for a festive twist on Uncle John’s renowned Ghanaian sweet bread. See method

  • Serves 6
  • 50 mins to prepare and 40 mins to cook
  • 340 calories / serving

Ingredients

  • 85ml whole milk
  • 25g unsalted butter
  • 250g self-raising flour, plus extra for dusting
  • ½ tsp salt
  • 1½ tsp dried yeast
  • 30g caster sugar
  • 1 medium egg and 1 yolk, beaten
  • 100g hazelnut chocolate spread
  • ½ tsp ground cinnamon (optional)
  • icing sugar, for dusting (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1430kj
    340kcal
    17%
  • Fat

    13g 18%
  • Saturates

    4g 22%
  • Sugars

    15g 16%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 51.9g Protein 7.4g Fibre 2.1g

Method

  1. Heat the milk and butter in a small saucepan over a medium heat until the butter has just melted. Set aside.
  2. Put flour, salt, yeast and sugar in a separate mixing bowl and stir to mix. Add the egg, yolk and milk mixture; stir together to form a dense dough. Cover and leave in a warm place for 45 mins (it will only rise 1-2cm).
  3. On a lightly floured surface, divide the dough into 4 equal portions and roll each piece out to a roughly 22cm circle, 3mm thick. Spread the centre of a circle with ⅓ of the chocolate spread, leaving a 5cm border around the edge. Repeat with 2 more circles, stacking them on top of each other as you go, then top with the last, chocolate-free, dough circle. Transfer to a sheet of nonstick baking paper.
  4. Place a small mug in the centre of your stack and slice the dough around it into 8 equal pieces, then remove the cup and slice between each piece to give 16 pieces. Take 1 piece in each hand and gently twist the pieces outwards and away from each other, pressing them together at the ened to join. Repeat with the rest of the dough so you have an 8-pointed star.
  5. Preheat the oven to gas 7, 220°C, fan 200°C. Transfer the dough on the paper to a baking tray and set aside to prove for 10 mins. Bake for 10 mins, then reduce the temperature to gas 6, 200°C, fan 180°C. Cover loosely with foil and bake for 15 mins. Leave to cool for 5 mins. Mix the cinnamon with a little icing sugar and dust over the bread, if you like. Great served with hot chocolate or coffee for dunking.
See more Baking recipes

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