• 210 milliliters milk, slightly warmed
  • 420 grams strong white bread flour
  • 1 x 7 grams sachet of fast action yeast
  • 55 grams butter, softened
  • 55 grams caster sugar
  • 1 large egg, beaten
  • 170 grams 70 percent dark chocolate
  • 60 grams hazelnuts, toasted and finely chopped
  • 1 egg yolk
  • 1 tablespoon maple syrup
  • Splash of milk


  1. Start by making the dough. Mix together the flour, sugar and a good pinch of sea salt. Divide the milk into two jugs and add the yeast to one mix together and set aside until it starts to react.
  2. Once ready add the yeast mix to the dough, and on a low setting of a freestanding dough mixer, mix together.
  3. Add in the beaten egg, followed by the softened
  4. Butter, and finally the rest of the milk.
  5. Knead the dough together until it is smooth and silky, this will take about 10 minutes. Place in a lightly greased bowl to prove for about 1 1/2 hours. until doubled in size.
  6. Meanwhile, melt the chocolate over a bain maire and toast the hazelnuts on a high heat for a few minutes,
  7. Making sure they don't burn. Leave to cool for a couple of minutes before chopping.
  8. Knock the dough back and flatten it completely. Using a rolling pin, roll out the dough into a rectangle shape.
  9. You then want to spread the chocolate over the dough in an even layer. Sprinkle over an even handful of the chopped hazelnuts.
  10. Using the longer side, roll the dough up into a long tube shape. Then cut the dough in half leaving about two inches where it's still attached to each other. Then plate the dough into a braid.
  11. Place in a greased loaf tin, folding the corners of the dough in to fit perfectly. Leave to prove for a second tin in a warm place for around 40 minutes. Preheat the oven to 180.
  12. Mix together the egg yolk with the maple syrup and a splash of milk to loosen. Glaze the top of the loaf and sprinkle over the rest of the hazelnuts.
  13. Bake in the hot oven for 30 minutes. Remove when cooked through and leave to cool before tearing into it.