HAZELNUT TWIST BREAD

Steps:

• Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low
• speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds
• to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture
• and mix until combined; mix in remaining 1½ cups (210 g) flour. Switch out the flat
• beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The
• dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add
• additional flour 1 tablespoon at a time while kneading).
• Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the
• dough rise in a warm place until doubled in size, about 40 minutes. To check if dough
• has doubled, lightly flour two fingers and press them down into center of dough. If
• indentations remain, dough has risen enough. When the dough is ready, gently press
• down dough; cover and let rest 5 minutes.
• While the dough rests, prepare the filling. Place hazelnuts and sugar in a food processor
• and process until finely ground. Transfer to a bowl and whisk in salt, cinnamon, cloves
• and nutmeg; add vanilla, melted butter, and milk, and stir mixture until spreadable.
• Line a large rimmed baking sheet with parchment paper. Turn dough out on a lightly
• floured board and roll into an 18 x 12-inch rectangle. Dollop filling over dough and use
• an offset spatula to spread into an even layer, leaving a 1-inch border. Roll dough up
• into a tight log and use a sharp serrated knife to cut dough in half, lengthwise down the
• middle. Carefully transfer each half to prepared baking sheet and turn each half so that
• the filling faces up. Twist the two strands from the middle out to the ends, like a rope.
• Tuck ends under, cover loosely with plastic and let rise 25 minutes. ( Prepare ahead:
• After bread rests, cover and refrigerate overnight. Bring to room temperature - this takes
• about two hours - before baking)
• Preheat oven to 350°F. Bake bread until golden brown, about 35 minutes (cover with foil
• after 25 minutes to prevent over-browning). Let cool on a wire rack for 30 minutes before
• glazing. For the glaze, whisk together powdered sugar, salt, melted butter, hazelnut
• liqueur, milk, and vanilla in a small bowl. Drizzle glaze over bread, top with gold
• sprinkles, and let set before serving.
• Recipe created by Tutti Dolci.