Here is a indulgent non-vegan recipe from our Nature’s store team using our chocolate spread! For the whole family to enjoy, follow the recipe below:
- strong white bread flour 340g, plus extra for dusting
- caster sugar 20g
- salt 3/4 tsp
- fast-action dried yeast 5g
- whole milk 165ml
- egg 1 large
- egg yolk 1 large
- unsalted butter 65g, diced and at room temperature
- oil for the bowl
Chocolate Spread 300g, room temperature
hazelnuts 50g, chopped
chocolate chips 50g
unsalted butter 25g, melted
To make the brioche dough, put the flour, sugar, salt and yeast into the bowl of an electric stand mixer and briefly mix together to combine. With the dough hook attached, add the milk, egg and egg yolk, and mix together on a low/medium speed until a shaggy dough is formed. Continue kneading in the machine for 10-15 minutes or until the dough is smooth and elastic. Add the butter a couple of pieces at a time, adding more once the previous pieces have been combined into the dough. Once all the butter has combined, knead the dough for another 10 minutes or until smooth and elastic.
Put the dough into a lightly oiled bowl. Cover and chill overnight or for at least 9 hours, to prove slowly. On a lightly floured work surface, roll out the dough into a 35cm x 50cm rectangle. Microwave the Chocolate spread in a small heatproof bowl for up to 30 seconds until a little looser in consistency. Scrape out onto the centre of the rolled-out dough and spread into an even layer. Sprinkle the hazelnuts, reserving 2 tbsp., and chocolate chips all over the spread. Working from one of the long sides, roll up the dough into a tight sausage. Cut into 8 equal-sized pieces and put into a 23cm cast-iron frying pan (or a 23cm round cake tin) with one bun in the middle and the rest surrounding it in a circle. Loosely cover the buns and prove for 1 hour or until risen, puffy and almost doubled in size.
Heat the oven to 180C/fan 160C/gas 4. Bake for 25-30 minutes or until the buns are golden brown in colour. Brush all over with the melted butter and sprinkle over the reserved hazelnuts. Cool until warm.