Chocolate and Hazelnut Babka

This ingenious recipe makes the most of ready-made pizza dough. And the best part is, no one will know you haven’t been slaving away on it for hours!

Hands-on time 15min, plus coming up to room temperature, rising and cooling. Cooking time about 35min.

Serves 8

 About 700g ready-made pizza dough, defrosted if frozen, we used Northern Dough Co. Original Pizza Dough

 125g chocolate hazelnut spread

 25g chopped roasted hazelnuts

YOU WILL ALSO NEED  Vegetable oil, to grease

1 Lightly grease a 900g loaf tin. Allow the pizza dough to come up to room temperature, then gently press the dough together if in separate amounts.

2 Roll the dough into a rough 20 x 35cm rectangle. Spread over the chocolate hazelnut spread, then sprinkle over the hazelnuts. Roll up tightly from a long edge, then slice in half lengthways to make 2 long pieces with the filling exposed.

3 Lay the pieces side-by-side, with the filling facing upwards. Lightly press 2 of the ends together and then twist the lengths into each other, by lifting 1 piece over the other repeatedly, making sure you keep the filling exposed.

4 Once you have a long, twisted roll, push both ends into the centre to shorten the overall length. Lift and squeeze it into the greased tin.

5 Loosely cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until slightly puffed.

6 Preheat oven to 180°C (160°C fan) mark 4. Bake the babka for 30-35min, or until golden, loosely covering with foil if getting too dark.

7 Leave to cool fully in the tin before transferring to a board. Serve in slices.

PER SERVING 331cals, 9g protein, 11g fat (3g saturates), 47g carbs (10g total sugars), 2g fibre

TO STORE Once cool, keep in an airtight container at room temperature for up to 2 days. To serve, cover with foil and reheat in an oven preheated to 180°C (160°C fan) mark 4 for 15min.