Best Hazelnut Twist Bread Recipes

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HAZELNUT YEAST TWISTS



Hazelnut Yeast Twists image

These hazelnut twists were inspired by the Slovak nut roll called Orechovnik. I prefer twists to one large roll because the twists are prettier to give away than slices, and also neater and more practical for freezing.

Provided by nch

Categories     Yeast Bread

Time 3h50m

Yield 32

Number Of Ingredients 20

1 cup lukewarm milk, or more as needed
2 (.25 ounce) packages active dry yeast
5 cups whole wheat flour
2 ½ cups all-purpose flour
⅔ cup white sugar
¼ teaspoon salt
2 ¼ sticks unsalted butter, softened and cubed
4 large egg yolks, lightly beaten
4 ½ cups finely ground hazelnuts
½ cup white sugar
3 tablespoons rum
1 tablespoon unsweetened cocoa powder
1 pinch ground cinnamon
1 pinch ground cloves
½ cup milk
3 large egg yolks, lightly beaten
3 large egg whites
2 large Egg, yolk, raw, fresh
2 tablespoons milk for brushing
coarse sugar for sprinkling as needed

Steps:

  • Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
  • Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
  • Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
  • Line 2 baking sheets with parchment paper and set them aside.
  • Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
  • Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
  • Proceed the same way with the remaining dough.
  • Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
  • Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 31.2 g, Cholesterol 75.7 mg, Fat 14.9 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 33 mg, Sugar 8.5 g

CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS



Chocolate-Hazelnut Puff Pastry Twists image

Puff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn't get much easier or more impressive than these buttery, chocolatey confections. With four ingredients and a few quick tricks, you can transform packaged puff pastry into a tempting treat worthy of displaying at a bakery.

Provided by Kelly Senyei

Categories     dessert

Time 50m

Yield 2 large twists

Number Of Ingredients 5

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed and cold
All-purpose flour, for dusting
1 cup chocolate hazelnut spread, such as Nutella
1 large egg
Sanding sugar, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
  • Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
  • Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
  • Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.

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