Name: Raspberry, chocolate & hazelnut breakfast bread
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: British
Ingredients: 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

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Raspberry, chocolate & hazelnut breakfast bread

Raspberry, chocolate & hazelnut breakfast bread

Sarah Cook

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Serves 8 - 10

More effort

Prep: 1 hr

Cook: 30 mins - 40 mins

plus overnight (or up to 3 days) chilling

A star rating of 4.9 out of 5.8 ratingsRate

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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)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (10)

kcal422
fat14g
saturates6g
carbs64g
sugars22g
fibre4g
protein10g
salt0.7g

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.

Recipe from Good Food magazine, July 2013

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A star rating of 4.9 out of 5.8 ratings

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