Christmas Loaves; Nutella Twist & Nutty Fruity Loaf

I adore making bread, I find the whole process so therapeutic. If I have time I will knead by hand but to be absolutely honest 9 out of 10 times I let the machine take the strain. These loaves are both real winners in my home and give something for everyone. Perfect for the festive period when we have visitors popping by.

For the dough, it will make one of each or two of the same 
650g strong white bread flour, plus extra for kneading

8g sea salt

20g caster sugar

2 x 7g easy blend/fast action yeast

140ml milk

200ml water

35g unsalted softened butter 

1 egg yolk, beaten   

For the Twist 

100g Nutella  
100g Hazelnut pieces
50g  Crushed Sugar cubes
50g dried cranberries
White chocolate sprinkles
A little glaze icing

For the fruity loaf
Zest of an orange
Zest of a lemon
2 TBSP of mixed peel paste
60g Chopped Dried Apricots
60g Dried Cranberries
70g toasted pecan pieces
Glaze icing
50g toasted flaked almonds

Tip all of the dry ingredients into the bowl of a free-standing machine fitted with the bread hook attachment or into a large mixing bowl, and make a well in the centre. 

Heat the milk and water together until hand hot.  

Slowly pour the milk mixture into the well of the dry ingredients and with the machine running on a slow-medium speed, mix until the dough comes together. Or if mixing by hand just use a wooden spoon or spatula. Add the softened butter and egg yolk. Continue to knead in the machine for 7 minutes or by hand for about 10-12 until you have a silky smooth, soft, elastic dough.

Shape the dough into a ball and place into a large, lightly oiled bowl, cover with cling film and leave in a warm place for about one hour or until doubled in size. Divide the dough into 2 equal pieces.

For The Nutella Twist
Place one piece on a clean lightly floured work-surface and roll out into a 17X10 inch oblong. Spread the centre with the Nutella leaving an inch boarder all the way around. Brush the boarder with water.

With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, cut along the centre of the roll leaving the end inch intact.  Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet. Put to one side to prove for 40 minutes. Brush with a little egg wash and scatter with the hazelnuts and crushed sugar cubes.  Bake in an oven preheated to 180˚c for 25-30 minutes.

For the fruity loaf 
Roll the second piece of dough into a 9 inch round, sprinkle evenly with the zests, peel paste, fruits and pecans, brush the edges with a little water and gather into the centre to create a ball of dough. Place onto a lined baking tray and prove for 30-40 minutes.  Brush with a little egg wash and scatter with the crushed sugar cubes.  Bake in an oven preheated to 180˚c for 30-35 minutes.

Drizzle both breads with a little glaze icing,  sprinkle the Nutella twist with some white chocolate sprinkles and dried cranberries.  Sprinkle the fruit loaf with the toasted flaked almonds.