Easter Bread With Chocolate Swirl

Prep time: 20 minutes, plus proving time
Cook time: 25 minutes
Serves: Makes 1 large loaf



  • 450g high-grade flour
  • 2 tsp dried yeast
  • 60g caster sugar
  • 225ml milk, lukewarm
  • 100g Westgold Unsalted Butter, melted
  • ¾ tsp salt
  • 1 egg, beaten
  • ⅓ cup candied lemon peel, finely chopped
  • 2½ tsp cinnamon


  • ½ cup Nutella
  • 2 tbsp Westgold Unsalted Butter
  • Easter eggs
  • 1 egg, beaten


  • 2 tbsp sugar
  • 2 tbsp water


  • Place the flour into a bowl and make a well in the centre.
  • Pour in the warm milk, sprinkle over the yeast, and leave until frothy. Add the caster sugar, lemon peel, salt, sugar, cinnamon, and egg, then mix to a soft dough (add a little more milk if needed).
  • Knead for 5 minutes until smooth and soft. Place in a greased bowl, cover with plastic wrap, and leave to double in size.
  • Gently tip onto a lightly floured bench and roll out to a 44cm x 24cm rectangle. Cut in half long ways.
  • Spread the Nutella on one half and place the other half on top. Line a baking tray with baking paper and place the dough on the paper. Cut the dough into 3 even strips lengthways and plait the dough.
  • Egg wash the ends together and tuck under to secure. Brush all over with egg wash, cover lightly with plastic wrap, and leave to prove until well risen.
  • Preheat the oven to 180˚C. Bake for 25 minutes.
  • While the bread is baking, make the glaze by boiling the sugar and water together until dissolved.
  • Remove the plait from the oven and glaze all over with a brush. Place the Easter eggs on the top so they semi-melt onto the plait.
  • Place on a rack to cool. Serve while still slightly warm with extra butter for spreading