For the dough...

½ cup milk, tepid

½ cup water, tepid

2 eggs, beaten

3 tablespoons butter

3 ½ cups flour

2 tablespoons sugar

½ teaspoon salt

For the filling...

Chocolate spread

100g Chopped Hazelnuts

To make...

Get all your butter, eggs and milk out of the fridge before you make the dough to make sure they are room temperature. Mix all the ingredients together using a electric mixer (dough hook/low speed) or add them to a bread maker and set to dough and skip to the next step. Knead the dough for a couple of minutes and rest for 30mins somewhere warm.

Spilt the dough into eight equal sections using a pizza cutter. Take one section roll into a ball and roll out on a floured surface until a long oblong shape. Spread the chocolate on the top of the dough, leaving a 1cm uncovered around the edges. Sprinkle a handful of hazelnuts on top of the chocolate.

Starting from one of the long sides, roll up the dough and pinch the edges together to seal it shut.

Take your pizza cutter and cut down the middle of the roll, leaving 2cm at the top edge. Plait the two pieces together and bend into a circle push the two edges together. Repeat for the other pieces of dough until you have 8 twists.

Add to a greased baking tray and leave to prove for 20mins.

Preheat the oven to 200oC and bake the twists for 20mins or until they are golden. Transfer to a wire rack, to allow to cool but they are best eaten warm.