This bread is well worth the effort for a special occasion. Allow yourself at least 3 – 4 hours preparation time. And because it’s best eaten on the day, an early start will mean you can serve this extravaganza as part of a morning bunch.

Ingredients

• 600 g  cake flour
• 5 ml (1 t) salt
• 5 ml (1 t) sugar
• 1 x 10 g packet dried yeast
• 15 ml (1 T) butter, melted
• 410 ml lukewarm water
• 250 ml (1 C) Rhodes Quality Seville Orange Marmalade
• 1 x 200 g slab dark chocolate, chopped
• 1 egg, whisked
• 65 ml  flaked almonds, toasted
• 190 ml icing sugar
• 15 ml (1 T) warm water

Method

1. Sift the flour, salt, sugar and yeast together.
2. Add the butter and enough lukewarm water to form a soft dough.
3. Knead for 10 minutes until smooth and elastic.
4. Cover and leave to rise until doubled in size.
5. On a lightly floured surface, roll the dough out thinly into a rectangular shape.
6. Soften the Rhodes Quality Seville Orange Marmalade in the microwave for a few minutes then spread over the dough and sprinkle with the chocolate.
7. Brush the edges with egg and starting on the long side, roll the dough up, then bend the two ends towards each other creating a circle, pressing the ends together to secure.
8. Place on a baking sheet lined with baking paper.
9. Use a sharp knife to make small slits in the top of the dough and brush lightly with the whisked egg.
10. Bake in a preheated oven at 180°C for 30 – 40 minutes or until golden brown and baked through.
11. Remove from the oven and cool. Sprinkle almonds over.
12. Mix the icing sugar and enough warm water to a make a thin paste.
13. Drizzle over the top of the bread and serve.