Hazelnut Yeast Bread Recipes

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if 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.

Steps:

• In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.

Steps:

• Follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.

Steps:

• Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
• Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
• Add salt and yeast, butter and honey and knead for 5 minutes.
• Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
• Remove dough and place in a straight-sided clear container noting the level of the dough.
• Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
• Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
• Preheat oven to 375°F.
• Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
• Bake for 15 minutes and rotate the loaves for even baking.
• After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
• Tip the loaves out onto racks and let cool to room temperature.

Steps:

• Place all the dough ingredients in the machine, program for Basic Dough, and press Start. After the final cycle, remove the dough and let it rest, covered for 10 minutes. Then proceed with completing the cake.
• Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
• Melt the butter in a saucepan and cool to lukewarm. Leave the butter in the saucepan for the next step.
• Make the topping. Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes. Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
• Lightly grease a 13 x 9-inch pan. Divide the dough into 24 small pieces and roll each piece into a ball. Place the balls in the saucepan of melted butter and shake them gently to coat. Place the balls in the prepared pan and flatten slightly. Spoon the topping over and around the dough. Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
• Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
• Make the glaze. Melt the butter in a small saucepan. Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur. Remove from the heat and set aside. Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake. Pull the cake slightly into buns and drizzle them with the glaze.