Chocolate Shokupan with Cadbury® Bournville

Make the tangzhong (roux) by placing the milk and flour in a pan over a low/medium heat. Whisk until the flour cooks out and thickens. Leave to cool.

Set up a stand mixer with a dough hook, add the water and yeast and mix together with a teaspoon of the sugar, mix with a whisk until combined. Leave for a few mins to activate.

Add the cooled Tangzhong, flour, sugar, salt, vanilla, melted butter, eggs to the yeast & water. Mix on a low setting for 8 mins.

Remove the dough from the bowl onto a clean surface. Shape into a tight ball using a dough scraper.

Place in an oiled container, cover with cling film and prove for two - three hours at an ambient temperature until doubled in size. Or you can prove overnight in the fridge for a deeper flavour.

Make the chocolate filling by placing the butter, chocolate and cocoa in a pan, heat gently and mix. When fully combined, remove from the heat and set aside.

Once the dough has proved, place on a lightly floured surface. Cut into two equal pieces.

Roll each piece to a rectangle that’s roughly 12" x 8’’ spread the chocolate filling over the dough. Roll each piece up tightly from the short end. Cut the dough log in half length ways. Twist the two lengths of dough then place in a greased loaf tin. You will have two loaves.

Leave in a warm place to prove for around an hour.

Bake at 180 Degrees C for around 25 – 30 mins. Check it's baked through with a metal skewer - it should come out clean.

Leave to cool before slicing and serving.