Plaited breakfast bread

Preheat the oven to 200°C. Line a baking tray with baking paper.

Roll the basic dough out and sprinkle with pistachio nuts, almonds and fig. Fold the dough to enclose the filling and knead until the nuts and figs are well combined.

Divide the dough in 3 pieces. Place the dough on a lightly floured surface and roll each piece in a 30 cm long rope.

Pinch the ends of the dough together, tuck the pinched end under the loaf. Plait the dough using the 3 strands.

Pinch the ends together and tuck them on the bread. Place the bread on the baking tray and leave to rise for 20 minutes or until puffy.

Whisk the egg with a pinch of salt. Brush the bread with the egg wash and sprinkle with flaked almonds. Bake in the oven for 20-30 minutes or until golden brown and cooked.