Richard Bertinet’s chocolate and hazelnut sharing loaf
- March 2016
- Serves 12
- Hands-on time 1 hour, oven time 25 min, plus 1 hour 45 min rising and 30 min proving
This chocolate and hazelnut loaf, from renowned baker Richard Bertinet, is the perfect dessert for dinner party guests to tear and share.
- 22.1g (7.2g saturated)
- 49.2g (15.9g sugars)
- 250g whole milk
- 15g fresh or 7g fast-action dried yeast
- 70g unsalted butter, softened
- 500g strong bread flour, plus extra
- 10g salt
- 50g caster sugar
- 2 large free-range eggs
For the filling
- 200g whole hazelnuts
- 80g mixed peel
- Zest 1 orange
- 150g milk chocolate chips
For the egg wash
- 1 free-range egg, beaten
- Warm the milk in a small pan over a low heat to blood temperature. In a large mixing bowl, rub the fresh yeast into the flour (or stir in if you’re using dried), rub in the butter, then stir in the remaining ingredients.
- On a lightly floured work surface, knead the dough using the Bertinet method [see deliciousmagazine.co.uk/bertinet-kneads] until it starts to feel elastic. Keep working it until it comes cleanly away from the work surface and is silky and smooth (10-15 minutes).
- Dust the work surface again with flour and shape the dough into a ball by folding each edge in turn into the centre and pressing down with your thumb, rotating the ball as you go. Turn the ball over and stretch and tuck the edges under. Put into a bowl and cover with a tea towel. Leave for 1 hour in a draught-free place until roughly doubled in size. (See make ahead.)
- While the dough is rising, make the filling. Gently toast the hazelnuts in a dry frying pan. Tip out into a sturdy bowl and allow to cool, then crush with the end of a rolling pin. Add the mixed peel, zest and chocolate chips to the crushed hazelnuts and mix together.
- Turn out the dough onto the work surface with the smooth side facing down and open it up gently so you can add the filling. Push the filling into the dough, then roll the dough onto itself to mix in the filling so it’s evenly distributed. Form the dough into a ball, return to the bowl, cover with cling film and leave to rise for 45 minutes.
- Heat the oven to 200°C/180°C fan/ gas 6. Divide the dough into 12 roughly equal pieces and shape into small balls. Line a baking tray with baking paper. Place 6 balls on the paper in a circular, flower petal arrangement, then surround with the remaining All the balls should be touching a couple of the others so as they bake they meld together into a tear-and-share loaf. Cover loosely with cling film and leave to prove for 30 minutes or until puffed.
- For the egg wash, mix the beaten egg with a pinch of salt, then brush a thin layer over the loaf. Repeat, then bake for 20-25 minutes. Remove and allow to cool before sharing.
Prepare the dough up to the end of step 3. Put in a lightly greased bowl and cover with cling film. Chill for up to 12 hours.
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