Raspberry, chocolate & hazelnut breakfast bread

• 2 x 7g sachets fast-action dried yeast
• '00' flour↗600g g

  sponge flour or plain flour, plus extra for dusting

• golden caster sugar↗50g g
• warm milk400ml ml
• melted salted butter50g g

  plus extra for greasing and to serve

• large egg↗1

  beaten

• jar Nutella200g g

  plus extra to serve (optional)

• raspberries↗200g g
• chopped hazelnut
• granulated sugar↗1 tbsp
• raspberry jam↗

  to serve

Step-by-step instructions

1. 1

   Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.

2. 2

   When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.

3. 3

   With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.

4. 4

   Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.