Rolled Hazelnut Bread Recipes

HAZELNUT ROLL

Steps:

• Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat.
• Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes.
• Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.

ROLLED HAZELNUT BREAD

Steps:

• To make bread dough: In small saucepan, heat milk to lukewarm.
• Stir in yeast and 1 tsp granulated sugar.
• Cover and let stand for 10 minutes or until foamy and double in volume.
• Maenwhile, in large bowl, stir together 1 cup flour, 1/4 cup sugar and softened shortening.
• Stir yeast mixture with a fork and add to flour mixture.
• Gradually beat in remaining flour to make a soft dough.
• Turn out onto a lightly floured board and knead dough for about 10 minutes or until dough is smooth and elastic.
• Shape into a ball and place in a clean, greased bowl.
• Cover with a tea towel and let rise in a warm place for about 1 hour or until double in bulk.
• To make filling: Place hazelnuts in a frying pan and toast on medium-high heat, shaking pan constantly, until skins start to loosen and nuts turn light brown.
• Remove from heat and place in a tea towel.
• Rub vigorously to remove skins, being careful not to burn yourself.
• Let cool.
• Grind toasted hazelnuts in a food processor (you should have about 1 1/2 cups) and then place into a medium bowl.
• Grind chocolate chips in food processor.
• Add to ground nuts.
• Add sugar, egg white, water and almond extract to bowl.
• Beat egg yolk with a fork and add half of it to the nut mixture.
• Mix well.
• To assemble: Punch down risen dough and let rest on floured surface for about 10 minutes.
• Roll out into a 18 by 12 inch rectangle.
• Spread filling evenly over dough, leaving a 1/2 inch border.
• Starting at long side, roll up tightly, jelly-roll fashion.
• Pinch ends closed and form into a slight horseshoe shape.
• Place seam side down on large, greased baking sheet.
• Cover with a towel and let rise in a warm place for about 1 hour or until double in bulk.
• Using a very sharp knife, cut diagonal slits on top of bread, spacing them about 2 inches apart.
• Bake in preheated 400 degree oven for 30 to 35 minutes or until loaf is golden brown and bread sounds hollow when tapped (if bread is browning too quickly, cover with tin foil).

HAZELNUT, CHOCOLATE AND BANANA ROLLED BREAD

Steps:

• NOTE: If so desired, use your bread machine on the DOUGH cycle to prepare the dough for this recipe.
• Basic Bread Mix: In a large bowl, mix all the dry ingredients together. Stir in the water then mix into a dough.
• Dry roast the hazelnuts in a cast iron skillet and set aside to cool.
• On a floured cutting board and rolling pin, roll the dough out into a long, rectangular shape about 1/2 inch thick, 15 inches long and 12 to 15 inches wide.
• On the rolled out dough use a buttered spatula knife to cover the surface with the hazelnut/chocolate spread. Sprinkle some of the toasted chopped hazelnuts and the sliced banana onto the dough. (Reserve 1/3 cup hazelnuts for the top of the bread.).
• The next step is the only tricky part as the dough will want to stick to the cutting board. Roll up the dough into jelly roll fashion. (The shape will not be perfect and that's okay.) Sprinkle your hands and the cutting board with additional flour to facilitate rolling the dough. An extra pair of hands help, too.
• Transfer the shaped dough to a buttered and floured 10" tube pan. Shape the dough around the tube pan, spreading and stretching out the dough to fit the pan evenly. Sprinkle with chopped hazelnuts.
• Proof the dough for 15 minutes.
• Bake in a preheated 400°F (200°F) for approximately 25 minutes.
• The loaf tastes best eaten the same day it is baked.