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What you’ll need


150mL milk


100mL water

caster sugar

85g Sunshine Caster Sugar

dry yeast

9g dry yeast

The Healthy Baker Plain Flour

500g The Healthy Baker Plain Flour


¾ teaspoon salt


2 eggs


60mL auzure canola oil


150g Nutella


In a small saucepan gently heat the milk, water and 60g of the sugar. Heat until lukewarm, remove from the heat and mix in the yeast. Leave for 10-15 minutes, or until the yeast has become foamy.


Place the flour, salt and remaining sugar into the bowl of your stand mixer, and mix together.


In a jug, whisk together one of the eggs and the oil.


Once the yeast is foamy, add to the flour mixture, along with the egg and oil mixture. Mix together with a wooden spoon until a rough dough forms.


Attach the bowl to your stand mixer fitted with the dough hook, and knead on a medium speed for about five minutes. The dough will be smooth and a little sticky once done. If the dough is too sticky, add a little more flour (1-2 tbsp).


While the dough is kneading, lightly oil a large bowl.


Once the dough is ready, place into the oiled bowl and cover. Leave in a warm spot for 1.5 hours, or until the dough has risen and doubled in size.


Spray a 22 x 10 x 8.5cm (approx.) loaf tin with the cooking spray.


Once the dough has risen, lightly flour your work surface and tip the dough out. Using a rolling pin, roll the dough into a rough rectangle (approx. 30 x 8-10cm).


Spread the Nutella evenly over the surface of the dough.


Roll the dough tightly from one of the long edges to form a long log, then cut the log evenly down the middle.


Twist the two strands of dough together. Gently squash the dough from either end to make it a bit more tight if it has become quite long, and place into the prepared tin.


Cover and leave in a warm spot for about 30 minutes, or until the dough has risen and has almost doubled in size.


While the dough is rising, preheat oven to 180 degrees Celsius.


Once the dough has risen, beat the remaining egg to create an egg wash. Brush the loaf over with some of the egg wash.


Bake in the oven for 40 minutes. Check after 20 minutes, and loosely place some foil over the top to prevent the loaf from over browning if necessary.


The loaf will be ready when it is golden on top, and sounds hollow when gently tapped. Remove from the oven, and place on a wire rack. Leave to cool in the tin for about 20 minutes.


Once the loaf has cooled a little, slide a spatula or flat bladed knife around the edges of the loaf to detach the loaf from the tin if it has stuck. Remove from the tin and allow to cool completely before cutting into about 12 slices.