Chocolate & Orange Northumberland Twist

Place the flour in a bowl and first mix through the sugar, followed by the yeast and then the salt.  It is important that you mix through the yeast and salt separately as the salt can kill the yeast if it comes directly into contact with it in the initial stages.

Mix in the butter before gradually stirring in 150ml warm water using a butter knife, then with clean hands until a soft dough is formed. Add only enough liquid, you may not need it all.

Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

Meanwhile mix extract and chocolate together.

Tip the dough out onto a floured surface and roll out to a 35cm x 25cm rectangle.

With the longest edge facing you, evenly sprinkle over the chocolate mixture, pressing it down slightly into the dough.

Roll the dough up into a tight cylinder, rolling it to seal the edge. Cut it almost in half lengthways, leaving one end just joined so it resembles a pair of legs.

Twist the two dough lengths together then join the ends to form a round similar to a Christmas wreath.

Place on a lined baking tray and cover the dough with a tea towel and leave to prove for about an hour or until it has at least doubled in size.

Meanwhile heat the oven to 200C (fan 180C, gas mark 6).

When ready to bake, brush over the sherry and sprinkle with caster sugar. Bake in the oven for 25-30 minutes until risen and golden brown.

Serve warm either sliced or spread with salted butter.