Soy-Free Nussgipfel
Indulge in the irresistible charm of Soy-Free Nussgipfel, a delightful twist on the classic Swiss crescent pastry crafted without soy-based ingredients. This recipe features a buttery, homemade yeast dough that's rolled to perfection and generously filled with a luscious ground hazelnut paste infused with vanilla. The pastries are carefully shaped into crescents, brushed for a golden finish, and baked into soft, flaky bliss. Whether enjoyed warm or at room temperature, these hazelnut-filled treats make for an enticing addition to your breakfast spread or an elegant snack for afternoon tea. Perfect for those seeking soy-free baked goods or anyone who loves the nutty richness of hazelnuts, this recipe combines comforting flavors with an artisan touch.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 7 grams Active dry yeast
- 100 milliliters Milk
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 large Egg
- 100 grams Ground hazelnuts
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 50 milliliters Water
Instructions
In a small bowl, warm 100ml of milk until it is lukewarm. Add the active dry yeast and 1 tablespoon of granulated sugar, stirring to dissolve. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Mix well.
Cut the unsalted butter into small pieces and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Add the frothy yeast mixture and one egg to the flour and butter mixture. Stir until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, make the nut filling. In a medium bowl, mix the ground hazelnuts, powdered sugar, vanilla extract, and water until a smooth paste forms. Set aside.
After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle about 40cm x 25cm.
Spread the hazelnut filling evenly over the dough, leaving a small border around the edges.
Cut the dough into triangles by making 8 evenly-sized pieces.
Carefully roll each triangle from the wide end to the tip, shaping into a crescent form.
Place the Nussgipfel on a baking sheet lined with parchment paper. Let them rest for 15 minutes while you preheat the oven to 180°C (350°F).
Brush the Nussgipfel with a little milk to give them a nice glaze during baking.
Bake in the preheated oven for 20 minutes, or until golden brown.
Allow to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 110.0 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 336 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1357 mg | 29% | |
*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.
