Chocolatey Yeast Loaf

I made this load for the Easter weekend and it was great for breakfast as well as afternoon tea!



For two large loafs:

500g strong white or plain flour

250ml tepid milk

15g dried fast acting yeast

50g sugar

100g soft butter

2 medium eggs

1 teaspoons salt

3 teaspoons cinnamon

6 tablespoons nutella

flaked almonds for decoration


Sift the flour, cinnamon and salt into a large mixing bowl. Stir the dried yeast into the tepid milk and add some of the sugar. Leave to stand for about 10 minutes (until you see the yeast to start working).

Add butter, eggs as well as the yeast containing milk to the mixture and knead (at first with a hand mixer). Knead the very soft dough for about 10 minutes. Leave to rest in a warm place covered with a damp cloth for about one hour (until jt doubles in size).

Flour a work surface and roll out half of the dough into a rectangle. Spread out some of the warmed nutella and roll the dough up into a sausage shape. Roll further to a thickness of about 5 cm. From the middle start twisting the two halves around each other. Tuck the end under. Leave to rest again for 30 minutes.

Brush with some milk or egg wash and sprinkle with flaked almonds.

Bake at 160-180°C  for about 20-30 minutes.

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