Raspberry, chocolate and hazelnut breakfast bread

bread_0Breakfast can get a little dull, with many us just opting for cereal, toast or fruit. This recipe is perfect if you’re looking for a way to spice up your morning meal or brunch, and it’s sure to be a hit with people of all ages! There is no bread machine required for this deliciously indulgent treat, so anyone can give it a go.

Before we get started on this recipe, please take note that some of it requires to be made up to three days before you intend to serve it!


  • 2 x 7g sachets fast-action dried yeast
  • 600g plain flour, plus extra for dusting
  • 50g golden caster sugar
  • 400ml warm milk
  • 50g melted salted butter, plus extra for greasing and to serve (optional)
  • 1 large, beaten egg
  • 200g jar Nutella, plus extra to serve (optional)
  • 200g raspberries
  • 1-2 tbsp chopped hazelnut
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • raspberry jam, to serve (optional)


  1. Up to three days before you want to bake (and best if at least one day), mix the yeast, 400g of the plain flour, the golden caster sugar and a teaspoon of salt in a big bowl.
  2. Whisk together the warm milk, melted butter and beaten egg in a separate bowl, and then tip into the dry ingredients. Mix the two together with a wooden spoon.
  3. Cover the mixture tightly with greased cling film and chill at least overnight or up to three days.
  4. When your bread has finished chilling, heat your oven to 180c/160c fan/gas mark 4. Add your remaining 200g of plain flour to the dough and use your hands to mix it in.
  5. Tip your dough on to a lightly floured surface and lightly knead it to completely bring it together. Roll out the dough with a little more flour to a 50 x 30cm rectangle. Spread Nutella all over the dough and then scatter the raspberries evenly over, before pressing them lightly with your hands so that they stick into the dough.
  6. With one of the long sides of your dough facing you, roll it up as tightly as you can (like a Swiss roll). Using a sharp knife, dusted with a little flour, cut the in half down the length, stopping before you completely reach the end so that the two strips are still joined. Twist the strips together and then bring the ends together, pinching them to make a wreath.
  7. Lift your dough wreath on to a baking sheet, and scatter it with the chopped hazelnuts and granulated sugar. Bake for 30-40 minutes until the outside becomes crusty and brown.
  8. Cool until just warm and serve!

This bread is absolutely gorgeous while it’s still warm, and is perfect with butter, raspberry jam or even more Nutella. It’s a crowd-pleaser that’s guaranteed to have people asking for more!

One thought on “Raspberry, chocolate and hazelnut breakfast bread

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