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Sweet & Chocolaty Easter Nests!

Sweet & Chocolaty Easter Nests!


Cooking Time

Preparation Time : 180

Cook Time : 30

Total Time : 210


Serves 2

  • 2 cup plain flour

  • 1/2 cup warm milk

  • 1 tsp quick action dry yeast

  • 1 tsp sugar

  • 1 egg + 1 more for egg-wash

  • 1 tsp salt

  • 3/4 cup melted Dark chocolate or Nutella

  • 3 tsp melted butter

  • 2 tsp olive oil

  • 1/4 cup flour for dusting


  • 01

    In a small bowl, beat 1 egg and set aside.

  • 02

    To make your dough, firstly activate the yeast. In a large mixing bowl, take luke-warm milk, dry yeast and sugar. Mix well and keep to rest for 10 mins.

  • 03

    When you see a foamy layer on top of your mixture, that indicates that your yeast has activated well.

  • 04

    Add the beaten egg to the yeast mixture and give a good whisk.

  • 05

    T o it, add your flour, salt, melted butter and olive oil. Combine it into a soft dough. If the dough is looking a bit dry, you can add 1-2 tbsn water to it.

  • 06

    Dust some flour on the kitchen platform and knead your dough very well for 8-9 minutes. Knead into a smooth ball.

  • 07

    Grease a large bowl with oil and place your dough in it. Coat the dough well with some more oil and cover the top of the bowl tightly in a cling-wrap.

  • 08

    Rest in the warm place for 1 – 1.5 hours for the dough to rise.

  • 09

    After 1-1.5 hours, take out the dough from the oven and dispose of the cling-wrap. It would have doubled in size by now.

  • 10

    With a closed fist, gently punch the dough to release the air out of your dough. Knead the dough for 3-4 minutes more on the dusted kitchen platform and form into a smooth ball.

  • 11

    Divide the dough in two equal parts and smooth them both into round balls.

  • 12

    With a rolling pin, roll the dough-balls into 2 thin rectangular bases. You can also work with them one after the other instead to doing this simultaneously.

  • 13

    Now comes the yummy part! Leaving a ½ inch border on all sides, spread your melted chocolate or Nutella evenly all over the surface of both the bases

  • 14

    With one of the wider sides, start rolling the dough into a long tube, pinching the sides closed as you go along. In the end, it should resemble a long cylinder. Ensure that it is sealed well from all around.

  • 15

    Keeping the top intact, slice your dough into two halves along the length of the tube.

  • 16

    Braid the two halves, twisting them carefully such that the cut, brown ends remain on top.

  • 17

    Form 2 individual rings with your 2 braids and pinch the ends well, so that the knots do not loosen up or come apart while baking.

  • 18

    Transfer to a greased baking pan. Cover with cling film and set aside for 30 minutes for the dough to rise again.

  • 19

    Prepare your egg-wash. In a bowl, break an egg and whisk it till fluffy. Set aside.

  • 20

    Pre-heat your oven to 180 degrees C.

  • 21

    After 30 mins, using a pastry brush, brush your egg wash on the surface of your bread. This will give your bread a beautiful glaze.

  • 22

    Bake the chocolate nests for around 30 minutes, until golden brown.

  • 23

    Cool completely on a wire rack and slice. Enjoy with hot tea/coffee or as it is. Enjoy!



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