Ingredients

The following ingredients have 10 Servings
  • 1 tsp Dried active yeast
  • 2 tbsp Castor sugar
  • 125 ml Luke warm water
  • 1 ½ tbsp Warm milk
  • 225 g 00 Flour (I used Extra Strong White)
  • 1 ½ tblsp Vegetable oil
  • ½ tsp Vanilla paste
  • 40 g 70% Dark Chocolate (roughly chopped (3mm approx))
  • 25 g Green Pistachios (roughly chopped)
  • Filling:
  • 6 tbsp Chocolate spread
  • 2 tbsp Pistachio paste
  • Topping:
  • Milk to glaze
  • 15 g Green Pistachios (finely chopped)

Instruction

  • Combine the yeast, sugar, milk and water in a bowl for 5 minutes until frothy.
  • Place the flour, oil, vanilla paste, chocolate and pistachios in a bowl, mix well and make a well in the centre.
  • Add the yeast mixture and combine with a spoon or your hant until a dough is formed.
  • Place dough on a floured surface and knead for 5 minutes.
  • Place back in bowl, cover and leave to rest in a warm place for 1 hr until about double in size.
  • Pre-heat oven to 200°C 10 minutes before ready.
  • Roll dough out to a rectangle about 25 x 55cm.
  • Mix the chocolate spread and pistachio paste together and spread over the dough, if you don’t have enough just add some more.
  • Roll the dough up (along the longer side) and cut horizontally in half.
  • Join two ends together and transfer to a baking sheet covered in baking paper.
  • Twist the two dough halves over each other with the cut sides showing uppermost.
  • Curl round and pinch the ends together to form a wreath shape.
  • Brush the dough surface with milk and sprinkle with chopped pistachios.
  • Bake for 15 – 20 minutes.
  • Allow to cool and serve. Best eaten on same day.