Delicious Hazelnut Yeast Twists Recipe

Ingredients

• 1 cup lukewarm milk, or more as needed
• 2 (.25 ounce) packages active dry yeast
• 5 cups whole wheat flour
• 2.5 cups all-purpose flour
• 0.67 cup white sugar
• 0.25 teaspoon salt
• 2.25 sticks unsalted butter, softened and cubed
• 4 large egg yolks, lightly beaten
• 4.5 cups finely ground hazelnuts
• 0.5 cup white sugar
• 3 tablespoons rum
• 1 tablespoon unsweetened cocoa powder
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 0.5 cup milk
• 3 large egg yolks, lightly beaten
• 3 large egg whites
• 2 large Egg, yolk, raw, fresh
• 2 tablespoons milk for brushing
• coarse sugar for sprinkling as needed

Instructions

1. In a small bowl, combine 1 cup of milk with the yeast and let it sit for 10 minutes, or until frothy.
2. In a large bowl or the bowl of your stand mixer, mix whole wheat flour, all-purpose flour, sugar, and salt. Add the yeast mixture, butter, and egg yolks. Using the kneading attachment, knead into a smooth, elastic dough until it detaches from the sides of the bowl, approximately 5 minutes. If the mixture seems dry, add milk 1 tablespoon at a time. Cover and let rise in a warm place for 2 hours.
3. For the filling, mix the hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl. Add 1/2 cup of milk and stir until evenly moistened.
4. In a glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form. Gently fold the stiff egg whites into the hazelnut mixture.
5. Line 2 baking sheets with parchment paper and set aside.
6. Punch the dough down and divide it into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling evenly on top. Fold the dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
7. Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Ensure you cut all the way down to the bottom layer without dragging the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
8. Repeat the same process with the remaining dough.
9. Cover the twists with clean dish towels and let them proof in a warm place until they visibly rise, about 30 minutes.
10. Preheat the oven to 350 degrees F (175 degrees C).
11. In a small bowl, beat 2 egg yolks with 2 tablespoons of milk. Brush the twists with the egg wash and sprinkle with coarse sugar.
12. Bake the hazelnut twists in the preheated oven until they are golden brown, about 25 minutes. Transfer the baked hazelnut twists to wire racks and let them cool completely.

Nutrition

• Calories: 278 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 33 mg
• Protein Content: 7 g
• Cholesterol Content: 76 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g