Zutaten für Hazelnut Yeast Cake Using A Bread Machine
- Yeast
- White Flour
- Salt
- Unsalted Butter
- Extra Large Eggs
- Milk
- 1 cup hazelnut syrup
- 1 cup hazelnuts
- Hazelnut Flavored Liqueur
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Zubereitung von Hazelnut Yeast Cake Using A Bread Machine
- Combine all dough ingredients in your bread machine. Select the dough cycle and press start.
- Once the cycle is complete, remove the dough and let it rest, covered, for 10 minutes.
- Preheat oven to 350°F (175°C). Toast 1 cup hazelnuts for 10 minutes, then chop.
- Melt 1/2 cup (1 stick) unsalted butter in a saucepan; cool to lukewarm.
- **Make the topping:** In a small saucepan, combine the toasted hazelnuts, 1/2 cup hazelnut syrup, and simmer for 10 minutes.
- Remove from heat and stir in 2 tablespoons hazelnut liqueur.
- Lightly grease a 13 x 9-inch baking pan.
- Divide the dough into 24 equal-sized pieces. Roll each into a ball.
- Gently toss the dough balls in the lukewarm melted butter to coat.
- Arrange the buttered dough balls in the prepared pan, flattening slightly.
- Spoon the hazelnut topping evenly over and around the dough balls.
- Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- **Bake:** Bake for 30 minutes, or until golden brown and bubbling. Cover loosely with foil halfway through baking if browning too quickly.
- **Make the glaze:** While the cake bakes, melt 1/4 cup (1/2 stick) unsalted butter in a small saucepan.
- Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur.
- Remove from heat and set aside.
- **Finish:** Once baked, carefully invert the cake onto a wire rack to cool.
- Scrape any remaining topping from the pan and spread it over the inverted cake.
- Gently pull the cake apart into individual buns and drizzle generously with the glaze.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
23g
Carbs
7g
