HAZELNUT YEAST TWISTS
These hazelnut twists were inspired by the Slovak nut roll called Orechovnik. I prefer twists to one large roll because the twists are prettier to give away than slices, and also neater and more practical for freezing.
Provided by nch
Categories Yeast Bread
Time 3h50m
Yield 32
Number Of Ingredients 20
Steps:
- Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
- 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.
- 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.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
- Line 2 baking sheets with parchment paper and set them aside.
- 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.
- 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.
- Proceed the same way with the remaining dough.
- Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
- Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 31.2 g, Cholesterol 75.7 mg, Fat 14.9 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 33 mg, Sugar 8.5 g
CHOCOLATE TWISTS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut the puff pastry sheet into quarters.
- Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
- Transfer the twists to the prepared baking sheet and brush with egg wash.
- Bake for 14 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 44 grams, Fat 32 grams, Fiber 2 grams, Protein 7 grams, Sugar 14 grams
CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS
Puff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn't get much easier or more impressive than these buttery, chocolatey confections. With four ingredients and a few quick tricks, you can transform packaged puff pastry into a tempting treat worthy of displaying at a bakery.
Provided by Kelly Senyei
Categories dessert
Time 50m
Yield 2 large twists
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
- Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
- Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
- Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.
DOUGHNUT TWISTS
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with a silken chocolate-brandy sauce for dipping and a cup of strong coffee, they are a classic finish to the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
- Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
- Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
- Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
- Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.
GERMAN TWISTS
This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.
Provided by Eliserae
Categories World Cuisine Recipes European German
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
- Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g
BUTTER NUT TWISTS
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina
Provided by Taste of Home
Time 45m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT YEAST BREAD
A flurry of yuletide activities-and a tasty recipe-can help you make the most of your handy bread machine during this hectic time. This hearty loaf is nutty and simply delicious.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound, 16 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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