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Twisted Chocolate Hazelnut Loaves

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

  1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
  2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
  3. 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°. 
  4. Roll each piece of dough into a rectangle – approximately 10”x7”.
  5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
  6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
  7. 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.
  8. Twist each cut section.
  9. Starting from the uncut folded end, roll up the bread dough as shown in the photo.

  10. Place in prepared pans, cover and let rise until loaves have doubled in size.
  11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
  12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
  13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
  14. 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

  1. Prepare dough as instructed for Honey Milk Bread Buns through step #12.
  2. Then, divide dough into 3 or 4 pieces (about 9 ounces each; one was a little smaller so I made one smaller loaf).
  3. 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°. 
  4. Roll each piece of dough into a rectangle – approximately 10”x7”.
  5. Determine center of dough and then spread half of the dough with a thin layer of Chocolate Hazelnut Spread.
  6. Fold dough in half crosswise to encase the Chocolate Hazelnut Spread.
  7. 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.
  8. Twist each cut section.
  9. Starting from the uncut folded end, roll up the bread dough as shown in the photo above.
  10. Place in prepared pans, cover and let rise until loaves have doubled in size.
  11. Egg wash each loaf and sprinkle with chopped hazelnuts. 
  12. Bake loaves about 30 to 40 minutes or until an instant read thermometer inserted in the center of the loaf registers 190°.
  13. Use the parchment paper overlaps to remove the bread from the pan; place on a cooling rack.
  14. 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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