For the dough

125 ml milk

50 grams caster sugar

1½ tsp fast-action yeast

1  egg

1/4th kg white flour

½ tsp salt

1 tsp ground green cardamom seeds

60 grams butter, softened, plus extra for greasing

60 grams dark chocolate, chopped into small pieces

15 grams white chocolate, chopped into small pieces

25 grams hazelnuts, chopped into small pieces

1  egg yolk

For the glaze

150 grams castor sugar


For the dough, combine the milk, half the sugar and the yeast in a jug. Add the egg and lightly beat to combine

In a large bowl, mix the flour, salt, cardamom and the remaining sugar until combined. Add the milk mixture and knead until you have a smooth dough. Rub about 10g of the butter onto a clean work surface. Tip the dough out and knead in another 20g butter until well combined and the dough forms a smooth ball. Transfer the dough to a lightly buttered bowl and cover with cling film. Place in a warm place until doubled in size.

For the glaze, heat the caster sugar and 100 ml of water in a saucepan. When the sugar has dissolved, set it aside to cool

Set the dough out onto the work surface and roll out into a rectangle. Spread the remaining butter on the dough and sprinkle over the chocolate and hazelnuts. Roll it up like a sausage and pinch the edges together to seal. Using a sharp knife, cut the dough lengthways to make two strands. Pinch the two pieces together at one end and then tightly braid together. Transfer to a loaf tin, cover with and put in a warm place to prove until doubled in size. Whisk the egg yolk with 2 teaspoons water then brush onto the loaf. Bake for 25 to 30 minutes, or until golden-brown. Leave to cool a little in the tin, then brush the sugar syrup onto the loaf. Remove from the tin and leave to cool completely on a wire rack.


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