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    Sticky Breakfast Rolls

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    Sticky Breakfast Rolls

    • Preparation time: 20 minutes, plus 2 1/2 hours rising
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 3 hours 15 minutes to 3 hours 20 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 600g strong white flour
    • 100g caster sugar
    • ½ tsp salt
    • 7.5g easy-blend yeast
    • 75g unsalted butter, melted
    • 300ml tepid milk
    • 2 large eggs, lightly beaten
    • 1 egg, beaten
    • 3-4 heaped tbsp hazelnut chocolate spread
    • 150g pecan nuts, lightly toasted and roughly chopped
    • 150g dried apricots, chopped
    • 100g milk chocolate, roughly chopped


    1. Combine the flour, sugar, salt and yeast in a large bowl. Put the melted butter in a jug, add the milk and eggs, and lightly whisk. Stir into the flour mixture. Mix and turn out on to a lightly floured surface. Knead for about 10 minutes or until the dough is smooth and springy. Form into a ball, place in a clean bowl, cover with clingfilm and leave in a warm place for 2 hours, overnight or until the dough doubles in size.
    2. Preheat the oven to 220°C/gas mark 7. Oil a 20cm-square non-stick cake tin.
    3. Knock the dough back and cut into three. Roll one third out so it fits the base of the tin. Roll out the remaining dough into two squares, about 25cm-square. Divide the chocolate spread between them and spread over the dough with a palette knife. Sprinkle over the pecans, apricots and chocolate. Roll each square up like a Swiss roll and cut into 3.5cm slices.
    4. Arrange the rounds, cut side up, on the dough base in the tin and leave in a warm place to prove for 15-20 minutes.
    5. Brush with the egg. Bake for 25-30 minutes or until the bread is well risen and sounds hollow when tapped on the base. Serve warm.

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