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Chocolate & Pistachio Breakfast Wreath

Published: Updated:

1 Reviews

Total Time
3h 10m
Prep Time
2h 30m
Bake Time
Serves 8
Serves 8
A little effort

About the bake

What a showstopper. Leave your guests in ore at this stunning chocolate and pistachio bread wreath, filled to the brim with nutty, sweet chocolatey flavours and bursting with hazelnut spread. A feast for the eyes and stomach alike, this one is for special occasions, and surprsingly easy to master in a handful of steps.

Using Allinson's strong white bread flour, expect your dough to bake without losing its shape, and having the chewy yet delicate texture we all love about fresh bread.

Not a sweet tooth? We won't judge. Try our Wholemeal Wreath Recipe made with Allinson's wholemeal dough- slightly simpler to make and just as tasty and beautiful. Or if you're looking for the ultimate savoury centrepiece, our popular Pigs in Duvets will do the trick.

9 ingredients6 steps
  • Vegetarian


  1. Step 1


    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.

  2. 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. Step 3


    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. Step 4


    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.

  5. Step 5


    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. Step 6


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


  • For the Dough

    • 500gAllinson's Strong White Bread Flour 
    • 7gAllinson's Easy Bake Yeast 
    • 275mlWhole milk 
    • 50gUnsalted butter (cold, diced) 
    • 1Medium free range eggs (beaten) 
    • 75gBillington's Unrefined Golden Caster Sugar 
    • 1 1/2 tspSalt 
  • Plus

    • 150gChocolate hazelnut spread 
    • 75gPistachio nuts (finely chopped) 


  • Saucepan
  • Wooden spoon
  • Tea towel
  • Rolling pin
  • Baking sheet

1 Baker Ratings

A great recipe but I'm thinking of adding more chocolate spread when I make a second one next week. Freezes well and is delicious toasted.

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