Sam's First Easter Bread

So, since Easter is traditionally a time for the breaking of Lent, lavish celebrationary feasts and chocolate indulgence, of course we could not pass it without at least one notable mention of our culinary experiences. The most delicious of which was a modern take on the classic European Easter bread, bursting with butter and littered with tasty chunks of nuts and dried fruit, and hence widely popular especially around Eastern European countries, from Poland to Bulgaria and Greece.
This version was mainly based upon Olive's recipe for the Pecan Twist, which has a slightly different variation on the shape of the bread and uses pecans instead of more traditional European nuts. For added taste, we also threw in some chopped dried apricots and chocolate chunks. For the basic dough recipe, I used Dad's trusty old Beigli recipe - rich, sweet, yet springy enough to even make doughnuts from! So after leaving the dough to rise, I rolled it out, added the filling ingredients and proceeded to twist it in the method outlined in the magazine. It was a bit fiddly, but I think the result was worth it!
Within half an hour of cooking, the kitchen began to fill with the most delicious smells, which I later found out had percolated into the corridors and lead my neighbours to enquiry about what exactly was cooking, and by the time the day was drawing to a close, more than half of it was gone. Definitely a wonderful dish prepared fresh, it can be simply devoured in large chunks and is even better drizzled in honey or maple syrup depending on your choice.
Sam's verdict: Deliciously chewy 7/10