Easter 2018

Chocolate Almond Twist

Makes: 1 Chocolate Almond Twist
Preparation Time: 1 hour 40 minutes

Oven: 180°C / 350°F
Baking time: 25 – 30 minutes

240 g Cake flour (2x250ml/2cups)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
30 g Margarine (2 tbsp)
10 g Anchor Instant Yeast 
(1 packet)
80 ml Lukewarm water
(⅓ cup)
1 Large egg (beaten)
Egg to brush

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Soft margarine to spread
100 g Baking chocolate (½ bar) , grated
50 g Flaked almond (½ packet)

Mix 100g (250ml /1 cup) sugar and 125ml (½ cup) water together in a saucepan and bring to the boil over a low heat for about 5 minutes, whilst stirring. Simmer for 5 minutes to thicken.

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes.
  4. Cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down and roll into a rectangle, 5mm (¼ inch) thick. Spread a thin layer of soft margarine over the dough and sprinkle with grated chocolate and almonds.
  6. Roll the dough starting with the wide side. Cut the dough in two, lengthwise, with a sharp knife. Turn each half, cut side up and carefully twist the two halves together. (Keep the cut side up to expose the filling). Shape into a ring and bring the two end together – keeping the spiral appearance. Pinch the ends firmly together to seal.
  7. Place onto a greased baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
  8. Bake in a preheated oven at 180°C / 350°F for 25 – 30 minutes, or until golden brown. Brush with glaze.