Chocolate Easter Wreath

Easter is just around the corner, but with a full-time job and everything going on, I still can't believe it's already here! I have no idea what I'm going to cook and/or bake, so I'm expecting some last-minute panic and shopping again. Classy, I know. If you're in the same boat, then this Chocolate Easter Wreath is for you. It's imperfect, but trust me, it's delicious! This Chocolate Easter Wreath is filling but fluffy and light, with the right amount of chocolate that you'll need to get you through the day! It is perfect with a lovely cup of tea or coffee in the afternoon; or as a quick breakfast with some yoghurt and fruit, replacing the store-bought swirls.

PREP TIME: 10 minutes

TOTAL TIME: 20 minutes

SERVINGS: 4 wraps

INGREDIENTS:

Dough:
 - 500g plain flour
 - 100g sugar
 - 10g dried yeast
 - pinch of salt
 - ½ tsp lemon zest
 - 300 ml plant-based milk (lukewarm)
 - 2 egg yolks
 - 25g margarine
 
 Filling:
 - 3 tbsp cocoa powder
 - 3 tbsp sugar
 
 Top:
 - 1egg yolk
 - 1tbsp water
 

After baking:

- 2 tbsp sugar

- 2 tbsp water

DIRECTIONS:

1. Add the flour, dried yeast, sugar, lemon zest and salt into a large bowl and give it a stir. Next, add the lukewarm plant-based milk, egg yolks, and margarine and knead until well combined. Leave the dough to rest till it doubles in size.

2. Place the dough on a lightly oiled surface and divide into 3 balls. Roll out one dough ball at a time into rectangular shapes. Sprinkle with 1 tbsp of sugar and 1 tbsp of cocoa powder, then roll it up on the long side. Repeat with the other 2 balls.

3. Prepare your baking tin by greasing it with a knob of margarine and dust it with flour. Mix your egg yolk with water for the top.

4. Pinch the ends of the chocolate rolls together and plait them. Place the braided cake into the tin, brush the top of it with the egg yolk mix and let it rest until the oven is heating up.

5. Switch on the oven and set the temperature to 200°C/ 180°C fan/ gas mark 5. When the oven is hot, pop in the cake and bake it for about 50 – 55 minutes or until golden and a toothpick inserted into the cake comes out clean.

6. While the cake is hot, mix the sugar with the water and brush the top of the cake generously. This will make your wreath shiny. Let it cool completely in the tin before slicing it.

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