This chocolatey and hazelnutty loaf is the ideal brunch treat!
For the loaf:
• 300g plain flour
• 7g fast-action dried yeast (1 sachet)
• 30g caster sugar
• ½ tsp fine salt
• 2 eggs, beaten
• 60ml milk
• 80g unsalted softened butter
For the filling:
• 65g blanched hazelnuts
• 10 tbsp Nutella (or 150g chocolate melted with 50g butter)
• 40g cocoa powder
Equipment:
• A loaf tin
• A stand mixer with a dough hook
If you are using melted chocolate and butter, melt gently in a pan then add the cocoa powder and leave to cool and thicken in the fridge.
Add your flour, yeast, sugar and salt to a mixer with a dough hook.
Add the eggs and milk to the centre of the bowl and mix until it is all combined.
Put up the speed and add the butter gradually until you have a smooth and shiny dough.
It will take a few minutes and if it stays too soft to handle then just add another tablespoon of flour.
Roll out a large rectangle about the size of a large chopping board and then spread the cooled chocolate across the dough then sprinkle the hazelnuts over the top.
Roll it up from the longest edge into a long swiss roll shape then cut through the middle of the roll. Using a pizza cutter is the easiest way.
Wrap the 2 strips over each other into a plait shape with the chocolate filling facing upwards. Put this into a lined loaf tin and leave it at room temperature for a couple of hours to double in size and get nice and light and airy.
Bake it on high (200°C/175°C fan) for 10 minutes then reduce down the heat to 170°C/150°C fan for another 20 minutes until baked all through.
Remove from the oven and allow to cool. Enjoy as the perfect friend for your favourite coffee!
