“It’s traditional in Holland to have a slice of white bread buttered and sprinkled – and when I say sprinkled, I mean doused in chocolate sprinkles. Take me to Holland! They had me at bread and butter, let alone sprinkles. So, this is my all-in- one version: a rolled bread dough with butter and coloured sprinkles swirled through, then plaited and baked. It’s the kind of bake that pleases not only the baker in me, but also the eight-year-old in me!”
For the dough
- 275 g plain flour plus extra for dusting
- 5 g fast-action yeast
- 20 g caster sugar
- ¼ teaspoon salt
- 2 medium eggs beaten
- 50 ml whole milk
- 80 g unsalted butter softened, plus extra for greasing
For the filling
- 100 g unsalted butter softened
- 100 g caster sugar
- 140 g rainbow sprinkles plus 20g extra for the top
For the syrup
- 3 tablespoons golden syrup
- 1 tablespoon hot water
- Start by lightly greasing and lining the inside of a 900g loaf tin.
- Now, let’s make the dough by placing the flour in the bowl of a stand mixer or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other.
- Give it a quick mix and make a well in the centre. Add the beaten eggs and the milk and mix till the dough starts to come together. If you’re using a stand mixer, attach a dough hook and start to bring the dough together.
- Slowly start adding the butter in clumps till fully incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes till the dough is smooth and shiny and stretchy. Lightly flour the work surface and roll out the dough to a rectangle of 20 x 30cm.
- Make the sprinkle butter by mixing the soft butter with the sugar and half the sprinkles.
- Have the dough rectangle with one of the long edges closest to you. Spread the sprinkle butter all over the rectangle, leaving an edge of 1cm all the way around. Take the rest of the sprinkles and spread all over evenly and push into the dough.
- Now, roll up the dough like a Swiss roll, starting at the long edge. Make sure to roll tight. Lift the roll and place it in front of you vertically, seam-side down. Using a sharp knife, start at the top of the roll and cut it in half vertically all the way down, all the way through. So now you should have two long pieces of dough. Turn them out so you can see stripes of dough and sprinkle butter. -–>
- Make a large cross using the two dough strips. Crisscross the whole thing like a two-strand plait till you reach the end.
- Gently lift and pop into the prepared tin, making sure to tuck the ends into the base.
- Cover with a piece of greased clingfilm and leave to prove in a warm place till doubled in size.
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Bake the loaf in the oven for 15 minutes.
- Reduce the heat to 170°C/fan 150°C/gas mark 3 and continue to bake for another 25 minutes. Take out and leave for 15 minutes before removing from the tin.
- Make the syrup glaze by mixing the golden syrup and water. Brush the loaf all over with the sticky glaze and scatter over the extra sprinkles.
- Once the loaf has cooled down, slice and it’s ready to eat. Nobody is stopping you from adding more butter and sprinkles, if you so wish, in fact I highly recommend it!
NADIYA HUSSAIN Known for her legendary baking skills, Nadiya Hussain is back with a new cookbook that will show readers how to use their oven every day of the week. The oven is a faff-free way of making delicious, easy food and Nadiya’s Everyday Baking features a wide range of recipes for every meal: from simple weeknight dishes and quick-fix lunches to user-friendly bread recipes and beautiful celebratory cakes. One of Britain’s most beloved bakers, Nadiya brings all her trademark shortcuts, hacks and tips back to the table to demystify baking and make even beginners want to roll up their sleeves and get stuck in. Nadiya Hussain was the winner of 2015’s Great British Bake Off in a finale watched by over 15 million viewers, and she has since become a national treasure.