Chocolate & Hazelnut Easter Wreath

Directions

1. Heat the plant milk in a pan until warm (not too hot, it should be warm enough to touch but not burn your finger). Pour into a large mixing bowl, add the sugar and yeast and stir to dissolve. Now add the rest of the bread ingredients and mix together to combine to form a ball of dough.
2. Empty onto a floured surface and knead the dough for a few minutes, then pop the dough back into the bowl, cover with a tea towel and leave to rest for 45 mins.
3. After 45 mins, grease a cake tin with olive or coconut oil.
4. Put the hazelnuts into a blender or food processor and blitz on pulse until light and floury, careful not to overblend otherwise a paste will form.
5. Empty the rested dough onto a floured surface and using a rolling pin, roll out as thin as possible into a large rectangular shape.
6. Pour some olive oil onto the rolled dough, and using a pastry brush, spread the olive oil across the whole surface.
7. Covering the whole surface of the dough, first sprinkle the brown sugar, then the ground up hazelnuts, and finally grate the chocolate on top.
8. Starting at one of the long edges, carefully roll up the pastry, away from you, to create a long log.
9. Using a sharp knife, cut the log in half lengthways so you now have 2 long pieces, then starting at one end, twist / plait one piece over the other until you have reached the other end.
10. Lift this into your greased cake tin and set it around the whole of the edge of the tin, leaving a blank space in the middle. Scoop up any crumbs and pour over the top of the bread. Cover and set aside to rise for another 45 mins.
11. Once rested, preheat the oven to 180ºC and cook for 45 mins until nice and golden brown.