Chocolate Twister Bread

I baked these for Midsumma Carnival, as part of January's Bake Off. I wanted something simple to take along to a picnic with friends, not much fuss with gravies, and easy to clean up after. I might've left them in the oven too long, as they turned out a little hard, but there was no mistaking the chocolate.

1 x Basic Bread Recipe
200 g (7 oz) soft butter
200 g (7 oz) hazelnuts, lightly roasted and crushed or broken up
310 g (11 oz) chocolate (70% cocoa), the best you can get, smashed up or grated

At Stage 5 of the Basic Recipe, divide the dough into 2 equal parts.

After proving for the second time, take each piece of dough and push out into a squarish shape on a floured board. Then roll out to about 17cm (7 inches) wide. At this point, roll the other way and keep rolling to achieve a long rectangle about 0.5cm (1/4 inch) thick - it doesn't have to be exact.

Using a knife, spread the butter thinly across the dough. Sprinkle over the hazelnuts and chocolate and roll up across the width like a Swiss roll. Cut across into 2cm (1 inch) wide slices.

Place the slices next to each other on a greased baking tray, cut side upwards (rather like Chelsea buns), with a small gaps in between.

Bake in a preheated oven at 200 deg C (400 deg F or Gas 6) for around 20 minutes. Allow to cool for 20 minutes before eating with a glass of cold milk.