2 tsp dried active yeast
50g caster sugar
375g bread flour, plus extra to dust
75g full-cream plain yoghurt, at room
temperature
75g unsalted butter, melted and cooled
until lukewarm
1 large egg, beaten, at room
temperature
sunflower oil, to grease
200g chocolate hazelnut spread
1 tsp milk for glazing
1 tbsp chopped hazelnuts- In a large bowl, mix together the
yeast, 1 tsp of the caster sugar and
75g of the flour, then stir in 100ml
warm water, cover with clingwrap and
leave in a warm place for 15 minutes
until bubbly. Stir in the remaining sugar
and flour, the yoghurt, butter, egg and
1 tsp salt, and knead for 10 minutes
until the dough is springy and pliable,
using a little flour only if you need to.
Place the dough in a lightly oiled bowl,
cover with clingwrap and leave at
room temperature for about an hour
until doubled in size. - Meanwhile, gently warm the
chocolate spread in a bowl set in
a larger bowl of hot water for 10
minutes. Divide the dough into four.
Using a dinner plate about 25cm
as a guide, roll each piece of dough
into rough circles the size of the
plate. Line a baking tray with baking
paper, place a dough circle on top,
then cover with 3 tbsp of chocolate
spread. Repeat this for two more
layers, then top with the fourth
circle. This last layer should be left
plain.- Put the dinner plate on top and
use it as a template to trim the
dough into a perfect circle. Put
a glass, 7,5cm diameter, in the
centre of the dough circle, and
gently press to make an indentation.
Leaving the central circle intact
(like the centre of a flower), cut the
outer dough into quarters so you
have four thick ‘petals’. Cut each
petal into quarters so you end up
with 16. Lift a petal and twist it three
times before replacing it. Then twist
the next petal three times in the
opposite direction. Continue twisting
petals in alternate directions. Finish
by tucking the ends of each petal
underneath to give a rounded edge.
Cover the dough with lightly oiled
clingwrap and leave to rise for 45
minutes. - Preheat oven to 180°C. Lightly
brush the dough with milk and
sprinkle the centre with the
chopped hazelnuts. Bake for
15 to 20 minutes until golden
and puffed up. Serve warm.
EACH SERVING About 1 810kJ,
8g protein, 19g fat (8g saturated),
56g carbohydrate (22g total
sugars), 2g fibre.
Chocolate Star Bread
Hands-on Time 1 hour 5 minutes, plus rising Cooking Time About 20 minutes Serves 8CHOC HEAVEN
2 tsp dried active yeast
50g caster sugar
375g bread flour, plus extra to dust
75g full-cream plain yoghurt, at room
temperature
75g unsalted butter, melted and cooled
until lukewarm
1 large egg, beaten, at room
temperature
sunflower oil, to grease
200g chocolate hazelnut spread
1 tsp milk for glazing
1 tbsp chopped hazelnuts
- In a large bowl, mix together the
yeast, 1 tsp of the caster sugar and
75g of the flour, then stir in 100ml
warm water, cover with clingwrap and
leave in a warm place for 15 minutes
until bubbly. Stir in the remaining sugar
and flour, the yoghurt, butter, egg and
1 tsp salt, and knead for 10 minutes
until the dough is springy and pliable,
using a little flour only if you need to.
Place the dough in a lightly oiled bowl,
cover with clingwrap and leave at
room temperature for about an hour
until doubled in size. - Meanwhile, gently warm the
chocolate spread in a bowl set in
a larger bowl of hot water for 10
minutes. Divide the dough into four.
Using a dinner plate about 25cm
as a guide, roll each piece of dough
into rough circles the size of the
plate. Line a baking tray with baking
paper, place a dough circle on top,
then cover with 3 tbsp of chocolate
spread. Repeat this for two more
layers, then top with the fourth
circle. This last layer should be left
plain.- Put the dinner plate on top and
use it as a template to trim the
dough into a perfect circle. Put
a glass, 7,5cm diameter, in the
centre of the dough circle, and
gently press to make an indentation.
Leaving the central circle intact
(like the centre of a flower), cut the
outer dough into quarters so you
have four thick ‘petals’. Cut each
petal into quarters so you end up
with 16. Lift a petal and twist it three
times before replacing it. Then twist
the next petal three times in the
opposite direction. Continue twisting
petals in alternate directions. Finish
by tucking the ends of each petal
underneath to give a rounded edge.
Cover the dough with lightly oiled
clingwrap and leave to rise for 45
minutes. - Preheat oven to 180°C. Lightly
brush the dough with milk and
sprinkle the centre with the
chopped hazelnuts. Bake for
15 to 20 minutes until golden
and puffed up. Serve warm.
EACH SERVING About 1 810kJ,
8g protein, 19g fat (8g saturated),
56g carbohydrate (22g total
sugars), 2g fibre.
Chocolate Star Bread
Hands-on Time 1 hour 5 minutes, plus rising Cooking Time About 20 minutes Serves 8
CHOC HEAVEN