This Nutella swirl bread will satisfy all your sweet tooth cravings. If that isn't sweet enough, it's made with an easy multipurpose dough and has no complicated steps involved. Win win!
Sift the flour, instant yeast, sugar and salt into a large bowl. Whisk to combine.
Mix milk, water and oil in a measuring jug and heat in the microwave in 20 second intervals until lukewarm, but not hot.
Make a well in the centre of the dry ingredients, add yoghurt and milk mixture. Combine with your hand until a dough forms. If using a stand mixer with the dough hook attachment, be sure to stop and scrape down the bowl.
Cover and let rise in a warm spot for an hour, or until doubled in size (usually no more than 90 minutes should do it).
Preheat the oven to 200 C (400 F) or 180 C fan forced. Roll the dough to a 1cm (about 1/2 inch) thickness. Spread Nutella or your favourite hazelnut chocolate spread over the dough in an even layer.
Roll the dough to form a log, and slice in half lengthwise. Place one half over the until repeatedly to form a braided look, then coil into a swirl.
Place the swirl in a 23cm (9 inch) cake pan lined with parchment paper.
Bake in preheated oven for 20 minutes, or until golden brown and dough is cooked through. Cool for 10 minutes before removing from pan and cooling on a wire rack.
Serve warm with your favourite cuppa.
Allergies? Why not substitute the hazelnut spread with your favourite filling. The options are endless - from caramel to almond butter to crushed nuts or chocolate chips.