I made this bread from the remaining of the eggless donuts dough that I tried and yet failed again. Instead of throwing them away, I hoped that it would be nicer to be baked as bread. And exactly true, the dough makes a good bread even though it does not contain any eggs. The water roux has acted as natural bread improver that creates soft texture bread.
So here we go, full recipe as seen on this post:
Divide the dough into two equal portions.
Add 1 tablespoon of sifted cocoa powder to one half and knead to mix well.
Flatten the white dough portion to a somewhat rectangular shape, try to match the length of your baking pan. Smother generously with chocolate spread (can be substituted with peanut butter or even water, lightly brushed) on the surface of the flatten white dough leaving about 1 cm of each sides. I made mistake by spreading it all the way through and made a massive chocolate mess when rolled the bread later.
Flatten the chocolate dough to about the same size as the white dough and lay on top of the chocolate spread.
Roll up the bread dough into an oblong shape, secure both ends.
Flatten the bread roll a little bit and cut into three portions, but not all the way through, leave about 2 cm of one end uncut. Braid the dough and place in a baking pan.
Let it rest for 15 minutes and bake on preheated oven at 180C until it is thoroughly cooked. (Mine took about 20 minutes)
Brush the bread with butter while it is still hot to have that glossy look 🙂