Chocolate, cardamom and caramel tear-apart bread

Method

1. Combine the yeast, sugar, flour, salt and ground cardamom in a mixing bowl. Pour in the milk and the egg, mix into a dough using a wooden spoon, then tip out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hour or so until doubled in size.
2. Once risen, knead the dough lightly for a few seconds to distribute the air. Heat the oven to 180°C/160°C fan/gas 4. Tear off walnut-size pieces of dough and roll into balls between your palms. Drizzle a layer of dulce de leche into the prepared loaf tin, then loosely pile the balls into it, drizzling over more dulce de leche and scattering over chocolate and sea salt flakes as you go. The balls shouldn’t be packed tightly as they need room to expand. When the ingredients are used up, cover loosely with cling film and set aside to prove/rise for 30 minutes.
3. When the dough is puffed and prodding with a finger leaves an indent, bake the loaf for 45 minutes. Cover with foil after 25-30 minutes to stop it getting too dark. After cooking, leave the loaf in the tin for 5 minutes, then remove and cool on a wire rack. Tear apart to eat.