Raspberry, chocolate & hazelnut breakfast bread
- Preparation and cooking time
- Cook: -
- plus overnight (or up to 3 days) chilling
- More effort
- Serves 8 - 10
- 2 x 7g sachets fast-action dried yeast
- 600g '00' flour , sponge flour or plain flour, plus extra for dusting
- 50g golden caster sugar
- 400ml warm milk
- 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
- 1 tbsp granulated sugar
- raspberry jam , to serve
- 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.