For the dough

• Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
• Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
• Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
• Create the chocolate filling when the dough has nearly finished proving, by melting the chocolate and butter together then whisking in the powdered sugar
• Once the dough has risen knock back the air and create a neat ball of dough ready to roll out
• Flour the surface and rolling pin then roll out the dough to create a rectangle shape around 30cm x20cm (the thickness wants to be less than 1cm)
• Spread on the chocolate filling leaving only a small border around the edge, then roll up to make a long sausage (think of a chocolate swirl or an arctic roll shape)
• Using a sharp knife slice down the middle of the dough (lengthways) to create two long strands, then carefully overlap each strand with each other to make the twist shape.
• Pinch the two ends together and gently tease under to seal the ends then place in the lined skillet or loaf tin, set aside and allow to relax for a further 20-30 minutes
• Preheat the oven to 180ºC and bake for around 30 minutes (if you notice the top catching simply cover loosely in baking parchment)
• Allow to cool fully before dusting with icing sugar and enjoy