Hazelnut Yeast Twists Recipes

GERMAN TWISTS

Steps:

• Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
• Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
• Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
• Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
• Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
• Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

DOUGHNUT TWISTS

Steps:

• Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
• Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
• Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
• Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
• Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
• Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.

HAZELNUT YEAST BREAD

Steps:

• In a bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your bread machine may audibly signal this), add hazelnuts.

CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
• Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
• Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
• Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.

TWISTS & HOLES

Steps:

• In a small saucepan set over medium heat, heat the milk until warm to the touch. Place yeast in the bowl of an electric mixer. Pour warm milk over the yeast. Sprinkle 2 3/4 cups flour over the milk, and let stand until the flour begins to crack, about 20 minutes.
• In a medium bowl, whisk together egg yolks and sugar. Add salt and 1/4 cup flour; whisk to combine; set egg mixture aside.
• Melt butter in a small saucepan over medium heat. Using a paring knife, scrape vanilla seeds into melted butter; add pod. Cook until butter browns, foams, and has a nutty aroma, about 3 minutes. Remove and discard pod. Pour butter over the egg mixture; whisk to combine. Stir in vanilla extract.
• Add butter mixture to yeast mixture. Mix on low speed with paddle attachment 1 minute. Add remaining 2 tablespoons flour; combine. Increase speed to medium high; mix 1 minute more. Dough will be very sticky.
• Lightly oil a large bowl. Sift an even layer of flour onto a clean work surface. Turn out dough, and form a ball. Place in oiled bowl, and cover with plastic wrap. Set bowl aside in a warm place, and let dough rise until doubled in size, about 1 1/2 hours.
• Turn out dough again, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
• Heat the oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels.
• Turn out dough; dust with flour. Pat dough into an 8-by-12-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Transfer holes to the floured baking pan.
• Flour your hands, and make twists out of the rings: Lift one side of a doughnut by placing your thumb on top and your forefinger underneath; reverse placement of other hand on other side. Turn each side away from each other, forming a doughnut with two twists. Transfer twists to floured pan along with holes; set aside 10 minutes, but not longer.
• Lift a twist at each end, pull to elongate, and carefully place in hot oil. Repeat with three more twists. Cook until golden, about 1 1/2 minutes. Using a slotted spoon, turn over, cook until evenly browned on both sides, about 1 1/2 minutes more. Transfer to the lined pan. Repeat with remaining twists.
• Drop holes, one at a time, into hot oil; cook until completely golden brown, about 2 minutes, turning with slotted spoon as needed. Transfer to lined pan.
• Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
• Coat twists and holes with white glaze. Transfer to a wire rack, and let set. Serve.