Almond and chocolate Easter bread
- 4 cups plain flour, sifted
- 1/2 cup sultanas
- 1/4 cup caster sugar
- 2x7g sachets dried yeast
- 2 tbsp cocoa, sifted
- 300ml cream, warmed
- 2 eggs, lightly beaten
- 1/4 cup Dark choc bits
- 1 egg yolk, lightly beaten
- 2 tbsp flaked almonds
Combine flour, sultanas, sugar, yeast and cocoa in a large bowl and make a well in the centre. Pour warm milk and eggs into the well. Using a flat-bladed knife, mix to form a soft dough.
Turn onto a lightly floured surface. Scatter over choc bits and knead lightly until smooth and elastic. Place dough into a lightly oiled bowl. Cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
Line a baking tray with baking paper. Punch down dough. Knead until smooth. Divide dough into 3 equal portions. Using hands, roll each piece into a 50cm long sausage shape.
Plait the three pieces, then bring ends together to form a wreath. Press ends together to join. Transfer to prepared tray. Set aside for 1hr 15 mins, to prove slightly.
Preheat oven to 180°C or 160°C fan-forced. Brush egg yolk over the wreath, scatter over almonds. Bake for 25-30 mins, until golden and the bread sounds hollow when tapped.
- Proving is a fancy baking term for letting the dough rise. Some recipes (like this one) let the dough prove twice, which makes the dough lovely and light.
- Yeast is a live organism that needs warmth to activate – hence the use of warm milk. Just as you won’t get a yeast dough to rise if it is in a cold spot, you will have the same problem if it gets too hot. So keep it out of direct sunlight at all times and let it prove in a warm protected spot that is free from draughts.
- This recipe was created by Coles Australia.