Hazelnut Twist Bread Recipes

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

HAZELNUT YEAST TWISTS

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.

RASPBERRY, CHOCOLATE & HAZELNUT BREAKFAST BREAD

Steps:

• Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
• When you're ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
• With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length - but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
• Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.