Name: Hazelnut Yeast Twists
Prep time: 45 min
Cook time: 45 min
Yield: 32
Ingredients: Lukewarm milk, or more as needed - 1 cup; Active dry yeast - 2 (.25 ounce) packages; Whole wheat flour - 5 cups; All-purpose flour - 2 ½ cups; White sugar - ⅔ cup; Salt - ¼ teaspoon; Unsalted butter, softened and cubed - 2 ¼ sticks; Egg yolks, lightly beaten - 4 large; Finely ground hazelnuts - 4 ½ cups; White sugar - ½ cup; Rum - 3 tablespoons; Unsweetened cocoa powder - 1 tablespoon; Ground cinnamon - 1 pinch; Ground cloves - 1 pinch; Milk - ½ cup; Egg yolks, lightly beaten - 3 large; Egg whites - 3 large; Egg, yolk, raw, fresh - 2 large; Milk for brushing - 2 tablespoons; Coarse sugar for sprinkling as needed - 2 tablespoons

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Hazelnut Yeast Twists

1. Lukewarm milk, or more as needed - 1 cup

2. Active dry yeast - 2 (.25 ounce) packages

3. Whole wheat flour - 5 cups

4. All-purpose flour - 2 ½ cups

5. White sugar - ⅔ cup

6. Salt - ¼ teaspoon

7. Unsalted butter, softened and cubed - 2 ¼ sticks

8. Egg yolks, lightly beaten - 4 large

9. Finely ground hazelnuts - 4 ½ cups

10. White sugar - ½ cup

11. Rum - 3 tablespoons

12. Unsweetened cocoa powder - 1 tablespoon

13. Ground cinnamon - 1 pinch

14. Ground cloves - 1 pinch

15. Milk - ½ cup

16. Egg yolks, lightly beaten - 3 large

17. Egg whites - 3 large

18. Egg, yolk, raw, fresh - 2 large

19. Milk for brushing - 2 tablespoons

20. Coarse sugar for sprinkling as needed - 2 tablespoons

How to cook deliciously - Hazelnut Yeast Twists

1. Stage

Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.

2. Stage

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.

3. Stage

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.

4. Stage

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.

5. Stage

Line 2 baking sheets with parchment paper and set them aside.

6. Stage

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.

7. Stage

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.

8. Stage

Proceed the same way with the remaining dough.

9. Stage

Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.

10. Stage

Preheat the oven to 350 degrees F (175 degrees C).

11. Stage

Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.

12. Stage

Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.