125g sweet crumbs (I used a mix of 80g breadcrumbs and 44g (2 packets) of chocolate animal biscuits)
1 medium egg
¼ tsp almond extract
8 glace cherries
2 tsp chocolate spread
2-3 tbsp milk
*FOR THE DECORATION*
2 tbsp icing sugar
cold water
flaked almonds
desiccated coconut
glace cherries
Instructions
*FOR THE DOUGH*
To make the starter, sift 150g flour into a bowl and stir in the dried yeast. Add the milk, MUST be room temperature and golden syrup and mix together with a spatula, and then use your hands to shape the dough into a smooth ball.
Cover with clingfilm, or a large carrier bag in my case (!) and leave for 1½-2 hours at room temperature, until it doubles in size.
Add the remaining flour and a small pinch of salt, plus all the remaining dough ingredients, and bring together into a rough dough. I kneaded mine in my Kenwood mixer fitted with a dough hook (but you could do it by hand) for 3-5 minutes on a medium speed
Return the dough to the bowl and cover with clingfilm. Leave for about 1 hour, or until doubled in size again
*FOR THE FILLING*
Using a food processor make your bread and biscuit crumbs, then add the ground almonds, cherries, chocolate spread, egg and almond extract and whizz to make a thick paste. Then add enough milk to make a smooth consistency - not too runny , but just smooth enough to make it spreadable.
*ASSEMBLING*
When the dough has risen to twice its size, roll it out on a lightly floured surface into a rough 40cm square. Remember to lift the dough up regularly and turning it 180°. Dust with a little more flour as and when.
Spread the nutty filling evenly over the dough, leaving approx 3cm clear at the end nearest you and a slight border all the way around. Pick up the end of the dough furthest away from you and roll it towards you into a long sausage. Rest it on its seam; it should be about 40cm long. Transfer to a large baking tray lined with baking paper.
Using a small, sharp serrated knife, cut the dough in half, lengthways down the middle. With the lengths of dough lying next to each other, showing their innards, pick up the ends of the lengths and start twisting from the middle, twisting them towards you so it looks like a rope. Repeat the twist with the other two ends so that you are left with one long rope-like twist. Or as close as you are able in my case!
Cover loosely with a sheet of clingfilm/carrier bag to prevent a skin forming. Leave to prove for at least 45 minutes, until it has nearly doubled in size.
Preheat the oven to 180°C/ fan 160°C, gas 4, and place a small heatproof dish with 100ml water in the bottom, this is to make a steamy environment in the oven which will hopefully keeps the outside of the loaf soft as it expands, allowing the bread to rise further for a lighter texture.
Bake for 30-35 minutes, until the plait is golden brown and sounds hollow when tapped. *TIP* you may need to loosely cover the bread with foil halfway through baking to prevent it from getting too dark. I should have done this a little sooner i think!
Remove from the oven and leave to cool slightly while you make the icing.
*DECORATION*
Sift the icing sugar into a bowl and gradually stir in 1 tablespoon cold water approx, until you have an icing that is suitable for drizzling. Using a spoon, drizzle it over the bread in irregular lines. Sprinkle with the flaked almonds, cherries and coconut.
Leave to cool slightly before serving warm.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/09/cherry-chocolate-bakewell-nusszopf-twisted-loaf-gbbobloggers2016-gbbo-week-3bread.html