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Chocolate pistachio breakfast wreath STAMP

Chocolate and pistachio breakfast wreath by Allinson

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3.1 stars based on 10 ratings

Our chocolate and pistachio breakfast wreath is an utter show-stopper (if we do say so ourselves). Wow your family with this beautiful bake, filled to the brim with rich flavours. Suited to confident bakers and made with Allinson sweet dough, this is one for special occasions. If you don’t have a sweet tooth (apparently there are some of us?!) then try our Wholemeal Wreath made with Allinson wholemeal dough. Slightly simpler to make but just as tasty and as visually striking.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 275ml 9⅜ fl oz Milk (whole)
  • 50g 1⅞ oz Butter (unsalted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

Plus

  • 150g 5⅜ oz Chocolate hazelnut spread
  • 75g 2¾ oz Pistachio nuts finely chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

    Ingredients for this step

    • 275ml 9⅜ fl oz Milk (whole)
    • 50g 1⅞ oz Butter (unsalted) cold, diced
    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
    • 1 1 Egg(s) (free range) medium, beaten
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. Classic mode Step 4

    SHAPE

    Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 60 x 20cm rectangle – keep rolling until the dough stops bouncing back. Thinly spread over the chocolate spread and scatter over the pistachios. Roll up as tightly as you can from one of the long sides like a swiss roll. Use a sharp, floured knife to cut the roll in half down the length – but not quite through at one end so the two strips are still joined. Twist the strips together, then lift onto a floured baking sheet and bring the ends together to make a wreath – pinching the ends together to stick.

    Ingredients for this step

    • Chocolate spread
    • 75g 2¾ oz Pistachio nuts finely chopped
  5. Classic mode Step 5

    PROVE

    Cover the dough again with a clean tea towel and leave to prove for just 20 minutes. Preheat your oven to 180°C (160°C fan, gas mark 4).

  6. Classic mode Step 6

    BAKE

    Bake the wreath for 30-40 minutes until golden and crusty. Enjoy warm.