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Hazelnut Twist Bread

Hazelnut Twist Bread
This sweet yeasted bread features swirls of rich spiced hazelnut filling and a drizzle of irresistible hazelnut glaze.
Yield 1 loaf




  • 3 1/2 cups (490g) all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup (48g) granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup (240g) low-fat milk
  • 1/4 cup (56g) unsalted butter (at room temperature)
  • 1 large egg (at room temperature)


  • 1 cup (125g) blanched and roasted hazelnuts
  • 1/2 cup (96g) granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons (28g) unsalted butter, melted
  • 3 tablespoons (45g) low-fat milk


  • 1/2 cup (60g) powdered sugar
  • 1/8 teaspoon salt
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 tablespoons hazelnut liqueur (or substitute milk)
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
  • Gold glitter sprinkles (optional)


  • Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; using a paddle attachment, 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 1 1/2 cups (210 g) flour. Switch to a dough hook attachment. 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. Starting with the long edge, roll dough up into a tight log, jelly roll style. 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. (To 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.


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.
Recipe by Laura Kasavan.

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Review & Comments

Elizabeth | Reply

5 stars
This is a delicious twist. We traditionally love all things almond (Swedish) partly because they’re very available at our local bakery.

It is a delight to find a recipe for a hazelnut twist. We got our hazelnuts at TJ’s (btw).

Karen Michels | Reply

I think I can use walnuts instead of hazelnuts, right?

Red Star Yeast | Reply

Hi Karen – Yes, that would work fine.
Happy baking!

Carol | Reply

Can I use pecans? What a beautiful looking bread or coffee cake!

Red Star Yeast | Reply

Yes, that sounds like a delicious swap, Carol!
Happy baking!

Judi | Reply

Do you end up with a 12″ long loaf or an 18″ long loaf? In other words, which way do you roll it up?

Red Star Yeast | Reply

Hi Judi – Start with the long edge when rolling up into a log. We hope you enjoy the bread!
Happy baking!

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