Chocolate & Pistachio Breakfast Wreath by Allinson's

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.

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

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.

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.

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).

BAKE

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