Raspberry, chocolate & hazelnut breakfast bread

Raspberry, chocolate & hazelnut breakfast bread

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Freezable (unbaked dough only)
Nutrition: per serving (10)
NutrientUnit
kcal422
fat14g
saturates6g
carbs64g
sugars22g
fibre4g
protein10g
salt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

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    Rating: 5 out of 5.7 ratings
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