Hazelnut Twist Bread
This sweet yeasted bread features swirls of rich spiced hazelnut filling and a drizzle of irresistible hazelnut glaze.
Yield: 1 loaf
For the dough
- 3½ cups (490 g) flour, divided
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- ¼ cup (48 g) sugar
- ½ tsp salt
- 1 cup (240 g) low-fat milk
- ¼ cup (56 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
For the filling
- 1 cup (125 g) blanched and roasted hazelnuts
- ½ cup (96 g) sugar
- ⅛ tsp salt
- ½ tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ¼ tsp vanilla extract
- 2 Tbsp (28 g) unsalted butter, melted
- 3 Tbsp (45 g) low-fat milk
For the glaze
- ½ cup (60 g) powdered sugar
- ⅛ tsp salt
- 1 Tbsp (14 g) unsalted butter, melted
- 1 Tbsp hazelnut liqueur (or substitute milk)
- 1 tsp milk
- ¼ tsp vanilla extract
- Gold glitter sprinkles (optional)
- 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.
Make ahead: After the bead completes the second rise, cover and refrigerate overnight. Bring to room temperature - this takes about two hours - before baking. Once baked and fully cooled, the unglazed bread can be wrapped well and frozen up to 1 month.