Ingredients for Rolled Hazelnut Bread
- 1 cup milk
- 1 ¼ teaspoons granulated sugar (1 tsp for yeast, ¼ cup for dough and filling)
- Active Dry Yeast
- All Purpose Flour
- ½ cup (1 stick) softened unsalted butter
- 1 cup hazelnuts
- 6 ounces semi-sweet chocolate chips
- Egg
- 1 tablespoon water
- ½ teaspoon almond extract
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How to Make Rolled Hazelnut Bread
- **Activate Yeast:** In a small saucepan, heat 1 cup of milk to lukewarm (around 105-115°F). Stir in 2 ¼ teaspoons of active dry yeast and 1 teaspoon of granulated sugar. Cover and let stand for 10-15 minutes, or until foamy and doubled in volume.
- **Combine Dry Ingredients:** In a large bowl, whisk together 1 cup all-purpose flour, ¼ cup granulated sugar, and ½ cup (1 stick) softened unsalted butter.
- **Add Yeast Mixture:** Gently stir the yeast mixture with a fork and add it to the flour mixture.
- **Make the Dough:** Gradually beat in 3-3 ½ cups of all-purpose flour, one cup at a time, until a soft dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- **First Rise:** Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- **Toast Hazelnuts:** While the dough rises, spread 1 cup hazelnuts on a baking sheet and toast in a preheated 350°F (175°C) oven for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub in a clean kitchen towel to remove most of the skins.
- **Make the Filling:** In a food processor, grind the toasted hazelnuts until finely chopped. Add 6 ounces of semi-sweet chocolate chips and pulse until finely chopped. Add ¼ cup granulated sugar, 1 large egg white, 1 tablespoon water, and ½ teaspoon almond extract. Beat 1 large egg yolk with a fork and add half of it to the nut mixture. Mix well.
- **Assemble the Bread:** Punch down the risen dough and let it rest for 10 minutes. On a lightly floured surface, roll the dough into an 18x12 inch rectangle.
- **Spread the Filling:** Spread the hazelnut-chocolate filling evenly over the dough, leaving a ½-inch border on all sides.
- **Roll and Shape:** Starting at the long side, tightly roll up the dough like a jelly roll. Pinch the ends to seal and shape into a slight horseshoe shape.
- **Second Rise:** Place the loaf seam-side down on a large, greased baking sheet. Cover loosely with plastic wrap and let rise in a warm place for another 45-60 minutes, or until almost doubled.
- **Bake:** Preheat oven to 400°F (200°C). Using a sharp knife, cut diagonal slits about 2 inches apart across the top of the loaf. Bake for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- **Cool:** Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1032g
Fat
304g
Carbs
200g
