FILLED WITH HAZELNUT SPREAD AND A DASH OF CINNAMON SUGAR SWIRLED INTO WREATHS AND DRIZZLED WITH CHOCOLATE ORANGE TO MAKE THE PERFECT WINTER SPICE TREAT
INGREDIENTS
7g DRIED ACTIVE YEAST
260ml WARM MILK
85g MELTED BUTTER
25g CASTER SUGAR
480g STRONG WHITE FLOUR
1 EGG
1/2 CHOCOLATE ORANGE
THE FILLING
1/2 JAR OF HAZELNUT SPREAD
1 TEASPOON SUGAR
1 TEASPOON CINNAMON
RECIPE
1.WARM THE MILK AND MIX IN THE YEAST. THEN ADD IN THE SUGAR AND MIX WELL
2.THEN ADD IN THE MELTED BUTTER, THE FLOUR AND THEN THE EGG AND MIX WELL
3. TURN THE STICKY MIXTURE OUT ONTO A FLOURED SURFACE AND DUST WITH FLOUR AND KNEAD THE DOUGH TILL IT FORMS A LESS STICKY BALL (KEEP DUSTING WITH FLOUR IF NECESSARY)
4. LEAVE TO REST IN A BOWL COVERED FOR 1-2 HOURS TO RISE
5. ONCE RISEN, SQUASH THE AIR OUT OF THE DOUGH AND TIP OUT ONTO A FLOURED SURFACE AND ROLL OUT INTO A RECTANGLE
6. SMOTHER WITH HAZELNUT SPREAD ALL OVER AND THEN SPRINKLE ON THE SUGAR AND CINNAMON
7. CUT THEM INTO LONG STRIPS APPROX 4-5cm THICK AND USING TWO STRIPS, PLATT OR TWIST THEM TOGETHER AND CREATE A WREATH SHAPE. PUT THEM ONTO LINED BAKING TRAYS APART FROM EACH OTHER.
COVER THEM OVER WITH A DAMP CLOTH TO RISE FOR ANOTHER HOUR
8.HEAT THE OVEN TO 170° (FAN)
9. BAKE ON 170° (FAN) FOR 5 MINUTES AND THEN TURN DOWN TO
160° FOR A FURTHER 10-15 MINUTES TILL GOLDEN BROWN
10. ONCE COOL, MELT THE CHOCOLATE AND DRIZZLE ON
TUDDENHAMS KITCHEN 
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