Chocolate and Hazelnut Krantz
Makes 2 Krantz
For the dough
- 530g/18.72ozs. plain flour, plus extra for dusting
- 100g/3.5ozs. granulated sugar
- 2 teaspoons fast-rising active dry yeast
- 3 large eggs
- 120ml.4 fl ozs. water
- 1/4 teaspoon salt
- 150g/5.3 fl ozs. unsalted butter, at room temperature, cut into small cubes
For the chocolate filling
- 50g/1.7ozs. confectioners' sugar
- 30g/1oz. best-quality cocoa powder
- 130g/4.59ozs. good-quality dark chocolate, melted
- 1/2 cup / 120 g unsalted butter, melted
- 1 cup / 100 g hazelnuts, coarsely chopped
- 1 egg, whisked for glaze
Step 1 - Make the dough. Place the flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook and combine on lowest speed for 1 minute. Add the eggs and water and knead on the lowest speed for 4 minutes until it comes together. It will be a little dry. Then add salt and the butter, a cube or two at a time and knead for 10 minutes until elastic. You will need to scrape down the sides of the bowl a few times during this process and reposition the dough so that all of it is kneaded properly. Scrape the sides of the bowl and shape into a round and cover with cling wrap. Place in the fridge overnight or place in a warm area for 2 hours (depending on how much time you have).
Step 2 - About 10 minutes before the dough is ready, mix together all of the chocolate filling ingredients except for the nuts and extra egg. Grease two large loaf pans and line with baking parchment.
Step 3 - Divide the dough in half and lightly flour a clean surface. Roll it out into a large rectangle about 38x30cms/15x12inches. Spread half of the filling on the dough and then sprinkle with half the nuts. Brush a little water on one of the shorter ends. Roll up starting from the opposite shorter end to the other side finishing off at the end with the water and press to seal. Slice off both ends and set aside (you can bake those separately).
Step 4 - Take a large knife and slice the roll length ways exposing the layers. Plait the two halves simply by crossing them over each other with the chocolate pattern facing upwards. Gently lift into one of the prepared loaf pans. Cover and leave in a warm place for an hour. Repeat with the second lot of dough.
Step 5 - Preheat oven to 190C/380F. Brush the top of the loaves with egg wash. Cover the loaf tin with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes.