Chocolate hazelnut cinnamon twist

8 servings Prep: 30 mins, Cooking: 1 hr
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Chocolate, toasted nuts and sugary cinnamon, twisted into a sweet buttery pastry.

By Food24 February 17 2014
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Ingredients (13)

3 cup flour — cake
1 tsp salt
¼ cup sugar
60 g butter — or margarine, softened
10 g Superbake Instant Yeast
1 eggs — large, beaten
½ cup water — lukewarm
1 cup chocolate — hazelnut spread
3 Tbs sugar
2 tsp cinnamon — ground
50 g hazelnuts — skinned, toasted
1 cup icing sugar — sifted
30-45 ml espresso — or strong coffee
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Preheat the oven to 180ºC.

Combine the flour, salt and sugar then rub in the butter to form rough breadcrumb texture. Add the yeast and mix well. Add the beaten egg and just enough water to form a soft dough.

Knead the dough by hand for 10 minutes or with an electric mixer fitted with a dough hook attachment.

Place the dough in a lightly greased bowl and cover with a damp cloth. Leave to rest for 10 minutes.

Roll the dough out into a large rectangle about about 1/2cm thick. Spread a thin layer of chocolate spread over the dough and leave a 1cm border around the edges.

Mix the sugar and cinnamon together and sprinkle over the chocolate along with the toasted hazelnuts, pressing the nuts into the dough. Beginning at the longest side of the rectangle, roll the dough into a long cylinder.

Cut the cylinder in half lengthwise down the middle and open it up to expose the layers.

Twist the two pieces around each other to create a plait.

Form into a ring on a lined baking sheet, folding the ends under each other.

Bake in the preheated oven for about 1 hour or until golden brown and when tapped the bread makes a hollow sound.

Mix the icing sugar and coffee together to form a smooth drizzling consistency then dribble the icing over the slightly cooled wreath and serve.

Recipe reprinted with permission of TheKateTin. To see more recipes, click here.

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