Rolled Hazelnut Bread Recipe
Cook Time: 30 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 15 minutes
Yield: 1 Loaf
Calories: 4919.2
Description:
Indulge in the delightful combination of toasted hazelnuts and chocolate with this Rolled Hazelnut Bread recipe. Perfect for both beginners and experienced bakers, this bread offers a tantalizing flavor profile that will leave everyone craving for more. Plus, it freezes beautifully, allowing you to enjoy it whenever the mood strikes.
Ingredients:
- 1 cup milk
- 1 tsp granulated sugar
- 1 packet (1/4 oz) active dry yeast
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup shortening
- 1/2 cup hazelnuts
- 6 oz chocolate chips
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup water
Instructions:
Making the Bread Dough:
- In a small saucepan, heat the milk until lukewarm.
- Stir in the yeast and 1 teaspoon of granulated sugar. Cover and let it stand for about 10 minutes, or until it becomes foamy and doubles in volume.
- In a large bowl, stir together 1 cup of flour, 1/4 cup of sugar, and softened shortening.
- Stir the yeast mixture with a fork and add it to the flour mixture.
- Gradually beat in the remaining flour until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a clean, greased bowl.
- Cover the bowl with a tea towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Making the Filling:
- Place the hazelnuts in a frying pan and toast them over medium-high heat, shaking the pan constantly, until the skins start to loosen and the nuts turn light brown.
- Remove the toasted hazelnuts from the heat and transfer them to a tea towel. Rub them vigorously to remove the skins, being careful not to burn yourself. Let them cool.
- Grind the toasted hazelnuts in a food processor until you have about 1 1/2 cups of ground nuts, then transfer them to a medium bowl.
- Grind the chocolate chips in the food processor and add them to the ground nuts.
- Add the remaining granulated sugar, egg white, water, and almond extract to the bowl. Beat the egg yolk with a fork and add half of it to the nut mixture. Mix well.
Assembling the Bread:
- Once the dough has risen, punch it down and let it rest on a floured surface for about 10 minutes.
- Roll out the dough into an 18 by 12-inch rectangle.
- Spread the filling evenly over the dough, leaving a 1/2 inch border.
- Starting at the long side, roll up the dough tightly, jelly-roll fashion.
- Pinch the ends closed and form the dough into a slight horseshoe shape.
- Place the rolled dough, seam side down, on a large, greased baking sheet.
- Cover the dough with a towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Using a very sharp knife, make diagonal slits on the top of the bread, spacing them about 2 inches apart.
- Bake the bread in a preheated 400ยฐF oven for 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped. If the bread is browning too quickly, cover it with aluminum foil.
This Rolled Hazelnut Bread is best enjoyed warm, straight from the oven, but it also tastes delicious when cooled. Serve it with a spread of butter or enjoy it on its own with a cup of coffee or tea. Whether you’re serving it for breakfast, brunch, or as a snack, this bread is sure to impress with its irresistible flavors and fluffy texture. Plus, with its simple preparation and freezing capability, it’s a recipe you’ll want to keep coming back to time and time again! ๐๐ฐ๐ซ
