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

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.