Chocolate & Hazelnut Pull-apart Loaf

Name: Chocolate & Hazelnut Pull-apart Loaf
Cook time: 40 min
Total time: 2 h 45 min
Ingredients: 1 x 7 g/¼ oz sachet fast-acting instant yeast; 1 tbsp granulated sugar; 250 ml (8 fl oz/1 cup) tepid water; 55 g (2 oz) butter, melted, plus a little extra for brushing the finished loaf; 55 g (2 oz) butter, melted, plus a little extra for brushing the finished loaf; 200 g (7 oz/1½ cups) strong white bread flour; 150 g (5½ oz/generous 1 cup) plain (all-purpose) flour, plus extra for dusting; 3 tsp fine sea salt; 200 g (7 oz) chocolate hazelnut spread; 75 g (3 oz) hazelnuts, crushed; a little flavourless/mild-flavoured oil, for greasing

Preparation info

Serves:
8

Difficulty
Easy
Ready in
3 hr

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

Another chocolate for breakfast situation? Yes! This ‘pull-apart’ loaf, made of layers of pillowy bread dough sandwiched around chocolate hazelnut spread, is a real treat to eat while it’s still warm.

Ingredients

1 x 7 g/¼ oz sachet fast-acting instant yeast
1 tbsp granulated sugar

Bread
Breakfast
Vegetarian

Method

Combine the yeast, sugar and tepid water in a large bowl, or the bowl of a stand mixer fitted with the dough hook attachment, stir and leave it to sit and let the yeast ‘bloom’ for 10 minutes (it should look bubbly).

Add the melted butter and both types of flour to the yeast mixture, along with the salt, and bring together. Once a shaggy dough has formed, knead for 10 minutes by hand on