Directions

1Combine sifted flour, salt, yeast, and sugar in a stand mixer. Add the egg, water, & melted and cooled Nuttelex and stir well to combine everything.

2Use the dough hook & knead for 10 minutes otherwise turnout onto a lightly floured surface and knead by hand for 10 minutes until dough is smooth and elastic. Place in a bowl greased with Nuttelex and then cover with a tea towel and set aside for at least 1 hour or until dough doubles in size.

3Preheat the oven to 160C fan forced or 180C conventional. Grease a 25cm ring pan with a little melted Nuttelex and lightly dust with flour before gently tapping the pan on the edge of the kitchen sink to release excess flour from pan.

4Remove tea towel from proofing dough and punch the dough down, then turn onto a floured bench and knead until smooth. Then divide the dough into quarters. Then divide each quarter into 16 small portions, and roll into balls.

5In a small bowl, mix the remaining melted Nuttelex with the crushed garlic and put it aside.

6Next, place the toasted sesame seeds, poppy seeds, dukkah, parmesan, almonds and chilli paste separately into their own small bowl. The chives and parsley can be combined together in their own bowl.

7Dip each dough ball into the Nuttelex & garlic mixture then roll through just one of the other bowls. Once all the balls are dipped and covered, place one-at-a-time (alternating the flavours) in the bundt pan. Then set aside for 15 minutes to rise.

8Bake for 30-40 mins or until golden brown and cooked through. Allow to cool in the pan for five minutes before turning out onto a wire rack. Serve it warm or at room temperature with lashings of Nuttelex!