Rolled Hazelnut Bread Recipes

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
• Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
• Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
• Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

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).

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.

Steps:

• To make the dough, heat the milk in a saucepan until lukewarm. Stir in the yeast and 1/2teaspoon of the sugar. Set aside until very foamy, about 10 minutes.
• Meanwhile, in a large bowl, mix the flour and butter together with your hands until smooth. Add the remaining 5 tablespoons sugar and the lemon zest to the mixture, combining them well.
• Make a well in the center of the flour mixture. Place the yolks, yeast mixture and sour cream into the well and knead the dough until smooth. Cover the bowl and set in a warm place until the dough is doubled in size, about 45 minutes.
• To make the filling, combine the walnuts, sugar and raisins in a medium-size bowl.
• Preheat oven to 325 degrees. Divide the dough into 3 balls. On a floured surface, roll out the first ball into a 9-by-13-inch rectangle. Spread 1/3of the walnut mixture evenly over it and roll it up into a 13-inch-long log. Dab some egg white along the seam and place the log seam side down onto a well-buttered 9-by-13-inch pan. Repeat with the remaining dough. Cover and let rise for 45 minutes.
• Brush the whole beaten egg over the tops of the loaves. Bake until lightly browned, about 45 minutes. Transfer loaves to a wire rack to cool for 15 minutes. Slice and serve warm or at room temperature.

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.