Chocolate & Almond Povitica VG


Chocolate & Almond Povitica


For the dough
300g strong white flour
50g caster sugar
1.5 tsp. salt
7g fast action yeast
125ml soy milk, warmed slightly
50ml tepid water
50g spread, melted

For the filling
125g sweet dark chocolate
50g almonds, roughly chopped
2 tbsp. cocoa powder
4 digestive biscuits

1. Combine the dry ingredients together, avoiding direct contact with the salt and the yeast. Combine the wet ingredients and add and wet to the dry, mixing. Knead by hand or in a mixer with the paddle until a smooth and soft dough forms (5 minutes - mixer/ 10 minutes - hand)
2. Leave to prove in a covered and greased container until expanded in size, around 2 hours.
3. Make the filling; in a bain-marie, melt together the chocolate, almonds and cocoa powder until the chocolate is just melted. Roll out the dough on a floured surfce into a rectangle of around 5mm thick. Spread on the filling and crumble over the biscuits.
4. Fold the dough in half, making the filling sandwiched between the dough. Rough up the dough tightly and slice down the long end, to create two long lenghts of dough with layers of the filling.
5. Grease a loft tin and squeeze in the 2 pieces of dough. Leave to prove for around 30 minutes. Preheat the oven to 170c

6. Bake for 30-35 minutes, covered with foil, remove the foil and bake for another 10 minutes until the dough is golden.