Chocolate & Hazelnut Pull-apart Loaf
Another chocolate for breakfast situation? Yes!
- 1 x 7g sachet fast-acting instant yeast
- 1 tbsp granulated sugar
- 250ml tepid water
- 55g butter, melted, plus a little extra for brushing the finished loaf
- 200g strong white bread flour
- 150g plain flour, plus extra for dusting
- 3 tsp fine sea salt
- 200g chocolate hazelnut spread
- 75g hazelnuts, crushed a little
- flavourless/mild-flavoured oil, for greasing
Combine the yeast, sugar and tepid water in a large bowl, or the bowl of a stand mixer fitted with the dough hook attachment, stir and leave it to sit and let the yeast ‘bloom’ for 10 minutes (it should look bubbly).
Add the melted butter and both types of flour to the yeast mixture, along with the salt, and bring together. Once a shaggy dough has formed, knead for 10 minutes by hand on a floured surface, or five to seven minutes in the mixer on medium speed, until it forms a smooth, springy ball. Lightly oil the bowl, place the dough back into it, cover with a clean tea towel and leave to rest in a warm place for one hour or until doubled in size.
Lightly oil a 900g loaf tin. Divide the dough into about 12 balls then roll each ball of dough flat on a floured surface and top it with chocolate hazelnut spread in an even layer. Top with some crushed hazelnuts, saving some to scatter over at the end. Fold each piece of chocolate-covered dough in half, creating a semi-circle. Place these pieces of dough in the tin with the folded edge at the bottom. Leave to prove in a warm place, covered with a tea towel, for 30 minutes.
Preheat the oven to 180C fan. Bake the risen loaf in the oven for 40 minutes until golden brown on top.
Remove from the oven, brush with some melted butter, sprinkle with the remaining crushed hazelnuts and serve warm!
The loaf will keep well for up to two to three days in an airtight container. Give it a 20-second flash in the microwave to reheat, if you like.
