Chocolate-chip stokbrood

Chocolate-chip stokbrood

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  • 6
  • Easy
  • 15 minutes, plus rising time
  • 10–15 minutes


  • 360 g flour
  • 1/2 t salt
  • 40 g butter
  • 250 ml milk, warmed
  • 1 x 10 g dried yeast sachet
  • 2 T sugar
  • 100 g milk chocolate, chopped
  • Peanut butter paste, for serving

Cooking Instructions

Sift the flour, then mix with the salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs.

Mix the milk, yeast and sugar and allow to stand for 5 minutes, then pour into the flour and stir with a wooden spoon until the dough comes together.

Turn out onto a clean, floured surface and knead the dough until it is smooth and elastic, about 10 minutes.

Place the dough in a lightly oiled bowl and cover with a clean tea towel and allow to stand for an hour in a warm place, or until doubled in size.

Roll out the dough on a clean, floured surface to a thickness of 2 cm, sprinkle over the chopped chocolate and push the shards into the dough using the palm of your hand.

Cut into strips, about 4 cm wide, and wrap around clean sticks, then braai over a fire until golden and cooked through – make sure you rotate the stick frequently to prevent the bread from burning.

Serve with the peanut butter paste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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