Just for fun, I’ve been experimenting. Using a honey and milk bread dough, I tried some new shaping techniques that are flooding the internet and Pinterest. I decided on smaller sized loaves for gift giving and was very happy with the results and plan to experiment with more fillings and flavors.
Twisted Chocolate Hazelnut Loaves Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)
1 recipe — Honey Milk Bread Buns
Chocolate Hazelnut Spread (such as Nutella)
Egg wash (egg mixed with a few drops of water)
Chopped hazelnuts
Powdered sugar for sprinkling, optional
- Prepare dough as instructed for Honey Milk Bread Buns through step #12.
- Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
- Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°.
- Roll each piece of dough into a rectangle – approximately 10”x7”.
- Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
- Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
- Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
- Twist each cut section.
- Starting from the uncut folded end, roll up the bread dough as shown in the photo.
- Place in prepared pans, cover and let rise until loaves have doubled in size.
- Egg wash each loaf and sprinkle with chopped hazelnuts.
- Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
- Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
- Sprinkle with powdered sugar when cool if desired.
Variations:
Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate!
Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.
Recipe without photos . . .
Twisted Chocolate Hazelnut Loaves Yield: 3 or 4 smaller sized loaves (7 ½ x 3 ½” loaf pans)
1 recipe — Honey Milk Bread Buns
Chocolate Hazelnut Spread (such as Nutella)
Egg wash (egg mixed with a few drops of water)
Chopped hazelnuts
Powdered sugar for sprinkling, optional
- Prepare dough as instructed for Honey Milk Bread Buns through step #12.
- Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
- Line loaf pans with parchment cut to fit both lengthwise and crosswise allowing for overlaps on the ends and sides. Spray with parchment. Preheat oven to 350°.
- Roll each piece of dough into a rectangle – approximately 10”x7”.
- Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
- Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
- Using a bench knife (or sharp knife), make vertical cuts in the dough, about 3/4 to 1” wide, leaving about 3/4 to 1” uncut at the folded top of the dough.
- Twist each cut section.
- Starting from the uncut folded end, roll up the bread dough as shown in the photo above.
- Place in prepared pans, cover and let rise until loaves have doubled in size.
- Egg wash each loaf and sprinkle with chopped hazelnuts.
- Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
- Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
- Sprinkle with powdered sugar when cool if desired.
Variations:
Cinnamon-sugar — I spread one of the loaves with butter and added brown sugar, cinnamon and ground pecans for a friend who does not care for chocolate!
Savory — I’m thinking about using pesto and Parmesan as a spread and will experiment with other flavors, too.
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