This loaf is as much a delectable breakfast treat as it is for afternoon tea. Here I filled soft bread with a sweet nut and orange paste. These are wonderful served thickly sliced and still slightly warm with some clotted cream if you like.

Orange, Cardamom & Pistachio Bread

INGREDIENTS

For the Dough

• 400g strong white flour
• 7g easy blend yeast
• 50g caster sugar
• 10g salt
• 1 medium egg
• 50g unsalted butter, melted and cooled
• 200ml whole milk, at room temperature

For the Filling

• 180ml whole milk
• 100g caster sugar
• Grated zest of 1 unwaxed orange
• 200g ground pistachios
• 50g roasted ground hazelnuts

For the Glaze

• 1 egg yolk
• 1 tbsp milk

METHOD

1. For the dough, place the flour, yeast, sugar and salt into the bowl of your stand mixer with the dough hook attached.
2. Add the egg, melted butter and milk and mix together on a low speed. Increase the speed to medium and knead for 5 – 6 minutes until smooth and elastic. If you prefer you can knead the dough by hand for about 10 minutes.
3. Cover the bowl with cling film or a shower cap and leave to rest in a warm place for 1 – 2 hours until at least doubled in size.
4. Meanwhile, make the filling. In a small saucepan bring the milk and orange rind to a boil, then remove the pan from the heat.
5. Add the sugar and stir until the sugar has dissolved, then stir in the pistachios and hazelnuts. Set aside to cool.
6. Grease or line a large loaf tin with baking parchment.
7. Put the dough onto a lightly floured work surface and roll into a rectangle. The short side of the rectangle should be the same as the length of the tin.
8. Spread the filling over the dough and starting at the short side, roll up the dough.
9. Place the dough into the tin, seam side down.
10. Cover with cling film or place into a large plastic bag and leave to double in size. This should take 30 to 45 minutes.
11. Preheat the oven to 190C/170C fan.
12. Mix the egg yolk with the milk and brush over the loaf.
13. Bake in the preheated oven for 30 minutes. Turn down the temperature to 160C/140C fan and bake for a further 15 – 20 minutes until golden brown.
14. Turn out the loaf and leave to cool on a wire rack