preheat oven to 190°c/170°c fan forced. grease and line a baking tray.
sift flour, sugar, NESTLÉ baking cocoa and yeast in a large bowl. pour over milk, butter and most of the egg, reserving 1 tbsp for glazing. mix well. turn onto a floured surface; knead until smooth and elastic, about five minutes. transfer to a lightly oiled bowl. cover loosely with plastic film. stand in a warm place for 45 minutes or until doubled in bulk.
punch down dough, knead until smooth. divide into three. roll each into a rectangle, approx. 40 cm long. divide plaistowe 70% cocoa and almonds between rectangles and roll each to encase chocolate. lay the three rolls side by side. pinch the ends together, form rolls into a plait, pinching the ends to seal. transfer to prepared baking tray. cover with plastic film and tea towel. stand in a warm place for 40 minutes.
brush with reserved egg. sprinkle with almonds. bake 30 minutes, or until cooked.
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