Hazelnut Roll Recipes

Steps:

• Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
• Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
• Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
• Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

Steps:

• Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
• Position the rack in the center of the oven and preheat to 325 degrees F.
• Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
• Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.

Steps:

• Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.
• Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.
• Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.

Steps:

• Position the rack in the center of the oven and preheat to 375 degrees F.
• Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
• Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
• Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top.
• Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
• Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

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.

Steps:

• Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
• In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
• Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
• Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
• Bake for about 20 minutes or until lightly browned. Set aside to cool.
• In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
• Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
• Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.