Rolled Hazelnut Bread
Treat yourself to the heavenly aroma and flavor of Rolled Hazelnut Bread, a show-stopping blend of fluffy, homemade dough and sweet, nutty filling. This recipe features a buttery, golden bread rolled with a rich mixture of toasted hazelnuts, brown sugar, and a hint of cinnamon, creating swirls of irresistible goodness in every slice. Perfectly soft and slightly crisp on the outside, this bread is ideal for breakfast, dessert, or a cozy afternoon snack. With just 30 minutes of prep and straightforward techniques like hand-kneading and a double rise, this recipe is achievable for home bakers of any skill level. Serve it warm with coffee or tea, or enjoy it as-is for a delightful treat that's sure to impress family and friends. Keywords: rolled hazelnut bread, homemade bread recipe, nut-filled bread, cinnamon bread, hazelnut dessert bread.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 200 milliliters Whole milk
- 50 grams Unsalted butter (melted)
- 1 Large egg
- 100 grams Hazelnuts (finely chopped, toasted)
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 30 grams Unsalted butter (softened)
- 1 Egg wash (1 egg beaten with 1 tablespoon milk)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Stir to mix evenly.
In a small saucepan, warm the milk until lukewarm (around 40°C or 100°F). Do not overheat.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a dough starts to form.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the hazelnut filling. In a small bowl, mix the chopped hazelnuts, brown sugar, cinnamon, and softened butter until it forms a paste.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 30cm x 40cm.
Spread the hazelnut filling evenly over the surface of the dough, leaving a 1cm border around the edges.
Starting from one of the long edges, roll the dough tightly into a log.
Place the rolled dough seam-side down on a baking sheet lined with parchment paper. Tuck the ends under to seal.
Cover the rolled dough with a kitchen towel and let it rise again for 30 minutes.
Preheat your oven to 180°C (350°F).
Brush the rolled dough with egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let the bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 437.0 g | 159% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 115.0 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 567 mg | 44% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
