How to make this Mother's Day the most memorable one yet
This year, Mother’s Day is on Sunday 11th March, so it’s not far away at all. There are all sorts of ways to go above and beyond to make Mother’s Day special for that number one lady in your life, but sometimes the classic ideas are the ones that impress the most – have you guessed what we’re thinking of yet?
That’s right, breakfast in bed.
A bit of time to relax in peace is what many mothers dream of, so having an idyllic, indulgent breakfast in bed can be all it takes to make your mum or the mother of your children happy – especially if you’ve put the thought and effort into making it.
Now, you could opt for the classic boiled egg and soldiers, a tasty granola mix with fresh fruit and yoghurt, or a beautiful bacon sandwich if that’s your mum’s favourite, but at Arthur Price, we’ve tried to think outside the box a bit and have come up with an alternative Mother’s Day breakfast idea – raspberry, chocolate and hazelnut breakfast bread.
This recipe takes one hour to prepare (then has to be left at least overnight), followed by 30 – 40 minutes in the oven. Let’s start with the ingredients that you’ll need:
- 2 x 7g sachets fast-action dried yeast
- 600g plain flour, plus extra for dusting
- 50g golden caster sugar
- 400ml warm milk
- 50g melted salted butter, plus extra for greasing and to serve
- 1 large egg, beaten
- 200g jar Nutella, plus extra to serve
- 200g raspberries
- 1-2 tbsp chopped hazelnut
- 1 tbsp granulated sugar
- Raspberry jam, to serve
And here’s how to make this delicious Mother’s Day bread:
Up to three days before you want to treat your mum (ideally at least one day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. In another bowl, whisk together the milk, melted butter and egg, then tip this mixture into the dry ingredients and mix together with a wooden spoon. Cover this bowl tightly with greased cling film and chill at least overnight or if time allows, for up to three days.
When you’re ready to finish the bread, start by heating the oven to 180°C/160°C fan/Gas Mark 4, then add the remaining flour to the dough and use your hands to mix it in. Tip your mixture onto a lightly floured surface and lightly knead it to completely bring it together. Roll it out with a little more flour to a 50x30cm rectangle, then spread the Nutella all over the dough and then do the same with the raspberries, pressing them down lightly so they stick into the dough a bit.
From the long edge, roll up the dough as tightly as you can into a sausage shape, then use a sharp knife to cut the roll in half down the length – but be careful not to go completely through at one of the ends, keeping the two halves joined. Twist the two strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until golden and crusty.
Let your creation cool down a bit and then when it’s nice and warm, serve it with little pots of butter, raspberry jam and Nutella.
Don’t forget a pot of tea or coffee to finish your extra-special breakfast, complete with a nice mug, teaspoon, sugar and milk or cream, then your mum can keep filling her cup to her heart’s content. And don’t forget your cutlery either, as a knife will be required to spread the butter, jam and Nutella.
What better way to serve it than on this beautiful gallery tray, complete with handles so you can easily carry it from the kitchen to the bedroom? And for the final touch, why don’t you add a few freshly-picked flowers to your tray in a pretty little vase?
We hope you have a wonderful Mother’s Day, whether you spend it with your mum or you are a mum yourself – and enjoy your breakfast.