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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Chocolate and pistacho breakfast wreath

by Allinson

Our chocolate and pistachio breakfast wreath is an utter show-stopper (if we do say so ourselves). Wow your family with this beautiful bake, filled to the brim with rich flavours. Suited to confident bakers and made with Allinson sweet dough, this is one for special occasions. If you don’t have a sweet tooth (apparently there are some of us?!) then try our Wholemeal Wreath made with Allinson wholemeal dough. Slightly simpler to make but just as tasty and as visually striking.


Prep: 2 HOURS 30 MINS
Bake: 40 MINS
Serves: 8
Skill Level: EASY

Ingredients

FOR THE DOUGH

  • 500g Strong white bread four (we use Allinson)
  • 7g Easy bake yeast (we use Allinson)
  • 275ml Milk (whole)
  • 50g Butter (unsalted) cold, diced
  • 11 Egg(s) (free range) medium, beaten
  • 75g Unrefined golden caster sugar (we use Billington's)
  • 1½tsp Salt

PLUS

  • 150g Chocolate hazelnut spread
  • 75g Pistachio nuts finely chopped

 

The Method

STEP 1 MIX

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

STEP 2 KNEAD

Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

STEP 3 RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

STEP 4 SHAPE

Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 60 x 20cm rectangle – keep rolling until the dough stops bouncing back. Thinly spread over the chocolate spread and scatter over the pistachios. Roll up as tightly as you can from one of the long sides like a swiss roll. Use a sharp, floured knife to cut the roll in half down the length – but not quite through at one end so the two strips are still joined. Twist the strips together, then lift onto a floured baking sheet and bring the ends together to make a wreath – pinching the ends together to stick.

STEP 5 PROVE

Cover the dough again with a clean tea towel and leave to prove for just 20 minutes. Preheat your oven to 180°C (160°C fan, gas mark 4).

STEP 6 BAKE

Bake the wreath for 30-40 minutes until golden and crusty. Enjoy warm.

 

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