Chocolate & Hazelnut Braided Bread

Place the flour, salt, sugar and yeast into a stand mixer with the dough hook attachment. Mix lightly to ensure that the salt, yeast and sugar are evenly incorporated.

In a separate bowl, add the melted butter, warm milk and water and ensure that the liquid is lukewarm. (Adding too hot a liquid can kill the yeast, preventing the dough from rising, and adding too cold a liquid wont activate the yeast, also preventing the dough from rising.)

Add the warm liquid to the flour mixture and turn the mixer to a low speed, allowing it to knead the dough for a good 10 minutes or until smooth and elastic. Alternatively, tip the dough out onto a clean surface, dusted with a little flour, and knead by hand.

*You may need to add a little more flour, or water depending on how stiff or sticky the dough is. Try not to add too much flour as it may result in a heavier and denser end product.

Once the dough is smooth and elastic, place in a lightly oiled bowl and cover loosely with a tea towel.

Leave in a warm place to prove (rise) for about an hour or until dough has doubled in size.

Once the dough has risen, knock back (punch down) and place on a lightly floured surface.

Roll out into a rectangular shape about 1 cm in thickness and spread a thin layer of Nutella across the entire sheet of dough. Sprinkle with the roasted hazelnuts.

Tightly roll the dough into a long sausage (lengthways) and using a knife, split the dough down the middle, leaving one end still attached.

Twist the two dough strips around each other and pinch together tightly towards the end.

Place on baking tray lined with baking paper and cover with a clean tea towel and leave to rise for another 30 minutes.

Preheat the oven to 180 °C.

Brush the loaf with the lightly whisked egg and then place in the oven. Bake the bread for about 30-40 minutes or until risen, golden and cooked through.

Remove from oven and allow to cool slightly before serving. A real treat slathered with some more Nutella – yum!