Raspberry & Pistachio Breakfast Bread

METHOD

1. In a mixer with the hook attachment, add all the dough ingredients and mix on a slow to medium speed for 5 minutes. Stop the mixer, cover it, and leave the dough to rest for two minutes. Mix for further two minutes on a slow to medium speed, then cover tightly with cling film and leave to rest for an hour in room temperature (until the dough doubles in size).
2. Pre-heat the oven to 170C. Tip the dough onto a lightly floured surface and fold a couple of times to bring it together. Add a little more flour and roll out to a rectangle (roughly 50X30cm)
3. Spread your fillings of choice on your dough, leaving an edge on the long side uncovered – 300g of pistachio filling or the Nutella. Scatter your raspberries and pistachios (or any other fillings of choice) evenly and lightly press them down to stick in place. With the long side facing you, roll as tightly as you can like a Swiss roll, tucking together the clear end to seal the roll together.
4. Using a sharp knife dusted with a little flour, cut the roll in half down the length but keep the one end together to the two strips are 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 pistachios and bake for 30-40 mins until browned and crusty.
5. Enjoy the best bread you have ever tasted.