A bit like a Mexican hot chocolate in bread form… perfect for dunking!
Twisting the segments was a bit fiddly and quite messy, but it baked a treat! Soft crumb, crisp crust, full-on chocolate flavour!
55g (4 tbsp) unsalted butter
70g (2 1/2 oz) dark chocolate
1 large egg
240ml (1 cup) warm milk
450g (3 1/2 cups) all-purpose (plain) flour
55g (1/4 cup packed) brown (demerara) sugar
7g (1 sachet) instant yeast
1 tsp salt
4 tbsp cocoa
1/2 tsp ground cinnamon
1/4 tsp cayenne
1/4 tsp ground nutmeg
1/8 tsp ground coriander
1/2 cup Nutella
2 tbsp milk, warm
2 tsp granulated (white) sugar
In a double boiler or bowl set over a saucepan of simmering water, melt the butter and chocolate together, stirring until smooth. Set aside to cool slightly.
Whisk together the egg and milk. Add the chocolate mixture and whisk until smooth.
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, salt, cocoa and spices.
Add the milk mixture to the flour mixture and stir to combine, adding a touch more flour or milk as needed to bring the dough together. Knead until you have a soft, smooth dough – about 5 minutes in a stand mixer or 8 minutes by hand.
Transfer dough to a buttered bowl, cover tightly with plastic wrap and leave in a warm place to rise until doubled, about 2 hours.
Generously grease a 24cm (9 1/2″) springform cake tin.
Turn the dough out and knead lightly. Cut dough into 4 equal pieces and roll out each piece of dough to a 24cm (9 1/2″) circle.
Place the first piece of dough in the cake tin and spread with 1/3 of the Nutella (I used the back of a teaspoon). Place the second piece of dough on top and spread with another third of the Nutella, then place the third piece of dough on top and spread with the remaining Nutella. Top with the fourth piece of dough.
Being careful not to ruin your cake tin with the knife, carefully cut through all the layers of the dough into 8 triangles, starting at the centre out to about 2cm (a little under an inch) from the outer edge. Cut each triangle into two, giving you a total of 16 triangles.
Gently lift the triangles one at a time (I used the tip of the knife to help), twist them, then drop them back into place.
Allow to rest for at least 15 minutes while you heat your oven to 240°C (465°F) with the rack in the centre.
Warm the milk for the glaze and stir in the sugar, then brush over the top of the loaf.
Bake loaf for 5 minutes, lower the temperature to 200°C (400°F) and bake for a further 20 minutes.
Remove to a wire rack to cool completely.