Easter Bread With Chocolate Swirl

Ingredients

Dough:

450g high-grade flour

2 tsp dried yeast

60g caster sugar

225ml milk, lukewarm

100g Westgold Unsalted Butter, melted

¾ tsp salt

1 egg, beaten

⅓ C candied lemon peel, finely chopped

2½ tsp cinnamon

Filling:

½ C Nutella

2 Tbsp Westgold Unsalted Butter

Easter eggs

1 egg beaten

Glaze:

2 Tbsp sugar

2 Tbsp water

Method

Place the flour into a bowl and make a well in the centre. 

Pour in the warm milk sprinkle over the yeast and leave until frothy.  Add the caster sugar, lemon peel, salt, sugar, cinnamon, and egg and mix to a soft dough (add a little more milk if needed).  

Knead for 5 minutes until smooth and soft. Place in a greased bowl, cover with plastic wrap and leave to double in size.  

Gently tip onto a lightly floured bench and roll out to a 44cm x 24cm rectangle.  Cut in half long ways. 

Spread the Nutella on one half and place the other half on top.  Line a baking tray with baking paper and place the dough on the paper.   Cut the dough into 3 even strips lengthways and plait the dough. 

Egg wash the ends together and tuck under to secure.  Brush all over with egg wash cover lightly with plastic wrap and leave to prove until well risen. 

Preheat the oven to 180˚C.  Bake for 25 minutes.

While the bread is baking, make the glaze by boiling the sugar and water together until dissolved. 

Remove the plait from the oven and glaze all over with a brush.  Place the Easter eggs on the top so they semi-melt onto the plait. 

Place on a rack to cool.  Serve while still slightly warm with extra butter for spreading.