Raspberry, chocolate & hazelnut breakfast bread

Raspberry, chocolate & hazelnut breakfast bread

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(7 ratings)

Prep: 1 hr Cook: 30 mins - 40 mins plus overnight (or up to 3 days) chilling

More effort

Serves 8 - 10

This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm

Nutrition and extra info

  • unbaked dough only

Nutrition: per serving (10)

  • kcal422
  • fat14g
  • saturates6g
  • carbs64g
  • sugars22g
  • fibre4g
  • protein10g
  • salt0.7g
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  • 2 x 7g sachets fast-action dried yeast
  • 600g '00' flour, sponge flour or plain flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 50g golden caster sugar
  • 400ml warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g melted salted butter, plus extra for greasing and to serve
  • 1 large egg, beaten
  • 200g jar Nutella, plus extra to serve (optional)
  • 200g raspberries
  • 1-2 tbsp chopped hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tbsp granulated sugar
  • raspberry jam, to serve


  1. Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.

  2. When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.

  3. With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.

  4. Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.

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Comments, questions and tips

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Ghost of the Night
24th Jun, 2019
I put in half the yeast and it came out great! Definitely needs more flour, best to just use your judgement until it's a usable dough.
5th Feb, 2016
The dough was far too wet and sticky to work with, so needed a fair bit of extra flour. It also needs some salt, not sure if it was left out of the recipe in error?
17th Aug, 2014
I agree with some other comments that the dough tastes really yeasty, and it's slightly overpowering. Also the raspberries made it rather soggy on the inside, I'd probably make them into a jam next time. Other than that it looked very impressive and the flavour combo was great.
cakelover123456789's picture
20th Jun, 2014
15th Mar, 2014
Absolutely stunning! Wasn't difficult to make at all but looked like a bread worthy of Bake Off. I made the dough 24 hours before it was needed and got good results. Can't wait to try some other combinations.
17th Nov, 2013
Well worth the effort, the bread is more of a brioche than straight bread but tastes beautiful. Not too difficult either, will try with other variations...caramel and banana, dried mixed fruit and nuts, chocolate and pear....!
3rd Aug, 2013
Very tasty. As the recipe says, It is worth preparing days in advance. I also added a lot of extra flour as per others. This made the dough much easier to work with.
2nd Aug, 2013
I made this bread a few weeks back and the end result was very tasty. When I took it out of the fridge to finish it off before baking it was very wet indeed and so I had to add quite a lot of extra flour otherwise I couldn't stop it from sticking to the work surface. Once it stopped being sticky and actually took on the texture of dough it was fine and I was able to roll and twist it just fine. It was very tasty! I used flaked almonds instead of hazlenuts as that's what I had in. Give it a go I would say- it's pretty easy, just don't be afraid of adding more flour until it is less wet and sticky.
28th Jul, 2013
Very easy to make and a delicious idea, but the recipie asks for far too much yeast. The finished bread has a very yeasty flavour which I found quite upleasant next to the sweetness. Next time I'll try half as much.
mother_ship's picture
23rd Jul, 2013
Delicious, but messy! My dough was really soft and no way was I able to twist it, so it spread into a kind of amorphous blob, but tasted good!


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