Rolled Hazelnut Bread Recipes

HAZELNUT CINNAMON ROLLS

Steps:

• Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
• Position the rack in the center of the oven and preheat to 325 degrees F.
• Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
• Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.

CHOCOLATE HAZELNUT PULL-APART BREAD

Steps:

• For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
• For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
• In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
• Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
• Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
• Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
• With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
• Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
• Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
• While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
• Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.

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).

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).

CHOCOLATE HAZELNUT ROLLS

Steps:

• Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
• Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
• Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are cooked through, about 25 minutes.

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.

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.