Step 1

Melt the chocolate (Bain-marie style). Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

Step 2

In a different bowl, melt the butter.Using a relatively large non-stick saucepan, mix the milk, sugar and flour. Mix well to ensure no lumps remain. Add the melted chocolate, vegan butter, cocoa, corn starch, pecans and aquafaba. Put the saucepan on the stove, on low heat and whisk the mixture until it thickens. The result should be a soft dough.

Step 3

Put the chocolate dough over a sheet of cling film and wrap it up. Place in the fridge.

Step 4

Whisk together the bread flour and the oat milk in a saucepan, making sure no lumps remain. Add the mixture over low heat and whisk continuously until it thickens. You should have a pudding-like texture.

Step 5

Remove from the pan and place into a bowl. Set aside to cool.

Step 6

Mix together the lukewarm oat milk and one tablespoon of sugar. Once the sugar has dissolved, add the yeast to the bowl. Set aside for around 10 minutes until it becomes frothy.

Step 7

Mix together the bread flour, sugar and tsp salt in the bowl of a stand mixer, with the hook attachment. Add the tangzhong, the yeast mixture and the aquafaba. Mix for around 10-15 minutes. The result should be a soft and sticky dough. The dough should not be wet. If it feels wet, you should add a tad bit of flour and mix again.

Step 8

Add the vegan butter and continue mixing for another 10 minutes. Transfer the dough to a lightly floured bowl, cover and set aside to proof for around 1 hour. The dough should double in size.

Step 9

Knockback the dough on a lightly floured work surface. When it's ready, roll the dough to a square of around 30 cm with 30 cm.

Step 10

Prepare a bread baking tin. Lightly grease it with a little vegan butter and dust it with flour.

Step 11

Place the chocolate dough in the middle of the bread dough. Wrap the chocolate dough in the bread dough, one fold at the time. You should not be able to see the chocolate dough anymore, it should be fully enveloped in the bread dough.

Step 12

Using your rolling pin, roll the dough until doubled in size*. Fold the dough once, then roll again. Repeat this a couple of times. Finally, roll the dough into a rectangle the size of your bread baking tin in width and three times the size in length. (In my case it was 25cm in width and 36cm in length as the size of my bread tin is 25cm x 12cm)

Step 13

Using your fingers, start rolling the dough from one end, similar to a swiss roll. Roll as tightly as you can. Place the rolled bread in your prepared bread tin.Allow to proof for around 30 minutes until doubled in size.

Step 14

Preheat the oven to 175 C/ 350 F.Bake in the centre of the oven for around 35 minutes. After 20 minutes, check on the chocolate swirl bread. If you see that the top becomes too coloured already, cover with aluminium foil and continue baking until the 35 minutes are up.Let it cool in the tray for 10 minutes, then transfer to a cooling rack. Enjoy!