Serves 10-12
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For the filling:

To decorate:

  1. Pour the milk into a small saucepan and heat until lukewarm. Add the butter, swirling the saucepan every now and then to encourage the butter to melt. Remove from the heat and set aside.
  2. Fit your mixer with a dough hook. Combine the flour, yeast, sugar and salt. Add the milk and butter mixture followed by the egg, and vanilla extract. Mix on a low speed for approximately two minutes, until the dough comes together. Increase the speed to medium and mix for 8-10 minutes until you have a smooth, elastic dough that no longer sticks to the sides of the bowl. Add the white chocolate chips and fudge pieces and mix until well distributed throughout the dough.
  3. Transfer the dough to a lightly floured surface and using your hands, roll it into a ball. Place it in a large clean bowl, lightly greased with oil. Cover the bowl with cling film and leave somewhere warm for an hour, or until it’s doubled in size.
  4. To prepare the filling, add the caramel, brown sugar, cinnamon and mixed spice to a small bowl and mix until combined. Set aside.
  5. Transfer the dough onto a lightly floured surface and gently knock out the air by pressing your fist into the centre. Stretch it into a rough rectangle shape. Using a rolling pin, roll the dough into a larger rectangle, roughly about 40x50cm, with the longer edge facing you.
  6. Spread the filling over 2⁄3 of the dough, leaving 1⁄3 of the dough nearest to you uncovered. Fold the uncovered part of the rectangle towards the middle, then fold the other side of the dough on top of that. Using a rolling pin, flatten the dough and stretch it out a bit.
  7. Divide the rectangle into three equal pieces, horizontally. Next, use a knife or a pizza cutter to cut each piece into three strands,leaving 1cm at the top of each uncut. Plait the three strands together. Repeat with the remaining strips.
  8. Lightly grease a 10-inch round springform tin, then transfer the plaits into it. Cover and allow to prove for one hour, or until they have doubled in size.
  9. Preheat the oven to 170°C /150°C fan/gas mark 4. Bake on the middle shelf for 30-35 minutes, or until golden brown. Remove from the oven, and brush with caramel to glaze. Allow to cool only for a minute or so, then transfer onto a cooling rack. Drizzle with caramel and icing and serve warm.

Nutrition Facts

Per serving: 341kcals, 8.3g fat (4.7g saturated), 61.1g carbs (24.1g sugars), 7.6g protein, 1.5g fibre, 0.010g sodium