• Prep Time 100 minutes
  • Cook Time 15 minutes
  • Serving For 8 people
  • Difficulty Hard
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g bread flour
  • 100g sugar
  • 10g yeast
  • 20g full cream milk powder
  • 1pc egg
  • 225g warm water
  • 30g margarine
  • 100g pistachio (chopped)
  • Filling:
  • 200g Beryls Liquid Milk Compound Chocolate


  1. Mix warm water and yeast in a mixing bowl until dissolved.
  2. Then add in bread flour, sugar, full cream milk powder and egg. Mix to form a dough. Then, add in margarine till well mixed.
  3. Let the dough rest for 30 to 40 minutes.
  4. Divide the 330g dough into 3 pieces, roll to flatten it to 0.5cm thickness and 30cm in diameter.
  5. Sandwich with Beryls Liquid Milk Compound Chocolate layer by layer.
  6. Cut the dough into 16 lines; 8 lines with a length of 12cm and 8 lines with a length of 10cm. Then lift 2 cut sides, twist it then fold left and right. (refer the picture shown)
  7. Repeat the same to form all 8 anchor shapes. Prove the bread for 45 minutes, apply a layer of egg wash and bake at 180°C for 12-15minutes.
  8. Let it cool and brush melted butter onto the surface, Then sprinkle chocolate chips and chopped nuts.
  9. Lastly, dust some snow powder on top of the bread. Ready to serve.

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