White chocolate and raspberry bread knot

As we enjoy the last of the summer sun this bread makes a lovely use for any leftover raspberries you may have. Delicious while still slightly warm.

Ingredients:

500g strong white flour, plus extra for dusting

5g salt

40g caster sugar

8g fast-action yeast

40g butter, melted

100ml water

100ml milk

100ml mango purée (optional, if you don’t want to use this then add an extra 50ml each of water and milk)

1 egg

100g white chocolate chips, plus a handful for drizzling

200g fresh raspberries

Method:

Mix the salt and flour together in a large mixing bowl, then add the sugar and yeast.

Put the butter, milk, water, purée (if using) and egg in a jug and beat together. 

Pour into the dry ingredients and mix until a dough forms.

Tip the dough onto a lightly floured work surface and knead for around ten minutes, until smooth and elastic.

Place in an oiled bowl covered with either cling film or a damp tea towel and leave to rise for an hour, or until doubled in size.

Once the dough has finished its rise, tip it back onto a floured surface and roll out into a long, thin rectangle. Sprinkle the chocolate chips across the length of the dough and then do the same with the raspberries.

Roll from the long side into a long sausage shape. If your roll seems a little thick, massaged the length of it to make it a little longer and thinner. Cut across the sausage, leaving you with two long rolls. Pinch the ends together and twist them into a knot, bringing the two ends together.

Place on a lined baking sheet and leave to rise again for 45 minutes.

Pre-heat the oven to 180º/160º fan.

Bake the bread for 35-45 minutes, until it’s golden brown and sounds hollow when tapped.

Remove from the oven and allow to cool on a cooling rack.

In the meantime, melt your handful of chocolates chips, either in a microwave, putting them in a microwave safe container and heating for 60 seconds or, put a heat-proof bowl over a pan of gently simmering water and melt in the bowl. Once the bread has cooled, drizzle the melted white chocolate over the loaf.