Hazelnut Yeast Cake Using A Bread Machine Recipes

HAZELNUT FLOUR CAKE

Steps:

• place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring whipping cream to a boil and pour it into the chocolate/hazelnut mixture and mix with the hand whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
• Preheat oven to 300 F/150 C. To make the cake batter, place hazelnut flour, brown sugar, and icing sugar in a bowl of the stand mixer and mix dry ingredients. Gradually add egg white, then egg yolks, and continue to beat. Add salt, sifted all-purpose flour, baking powder, and mix. Melt butter and slowly add to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
• In a separate bowl, place 1/3 cup + 2 tablespoons/110 g eggs whites and whisk them until soft peaks. Gradually add 1 tablespoon/15 g granulated sugar and whisk with an electric mixer to get the meringue. Gradually add the meringue to the principal preparation mixing with a rubber spatula.
• Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
• place the nuts in a non-stick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfers the nuts on parchment paper. Separate caramelized hazelnuts while they are hot. Let cool down.
• whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving.

HAZELNUT WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

HAZELNUT YEAST BREAD

Steps:

• In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.

MOM'S HAZELNUT SPECIAL

Steps:

• Follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.

CHOCOLATE HAZELNUT BREAD (BREAD MACHINE)

Steps:

• Warm milk in microwave for 40 seconds on high, run egg under tap water for a minute if its cold.
• Add ingredients in the order suggested by the manufacturer, except the chocolate chips and the nuts.
• Set the cycle to sweet/nut/fruit cycle, 1 1/2 lb loaf.
• Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablspoon of water at a time, until dough forms a smooth round ball.
• Add the nuts and chips at the add-in beep.

HAZELNUT YEAST CAKE *USING A BREAD MACHINE*

Steps:

• Place all the dough ingredients in the machine, program for Basic Dough, and press Start. After the final cycle, remove the dough and let it rest, covered for 10 minutes. Then proceed with completing the cake.
• Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
• Melt the butter in a saucepan and cool to lukewarm. Leave the butter in the saucepan for the next step.
• Make the topping. Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes. Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
• Lightly grease a 13 x 9-inch pan. Divide the dough into 24 small pieces and roll each piece into a ball. Place the balls in the saucepan of melted butter and shake them gently to coat. Place the balls in the prepared pan and flatten slightly. Spoon the topping over and around the dough. Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
• Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
• Make the glaze. Melt the butter in a small saucepan. Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur. Remove from the heat and set aside. Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake. Pull the cake slightly into buns and drizzle them with the glaze.