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Hazelnut Yeast Twists
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
230 minutes
Delicious hazelnut twists inspired by Slovak Orechovnik. Beautiful, easy to eat, and freezer-friendly.
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
  • 0.66666668653488 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
  • 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:
  • In a small bowl, mix 1 cup of milk with yeast and allow it to sit for 10 minutes until it becomes frothy.
  • Combine whole wheat and all-purpose flour, sugar, and salt in a large bowl or stand mixer. Pour in yeast mixture, butter, and egg yolks. Knead using the kneading attachment until a smooth, elastic dough forms and pulls away from the sides of the bowl, around 5 minutes. If the dough is dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
  • Combine hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Pour in 1/2 cup milk and mix until well combined.
  • Whisk egg whites in a glass, metal, or ceramic bowl until stiff peaks are achieved. Gently fold the airy egg whites into the hazelnut mixture.
  • Prepare 2 baking sheets by lining them with parchment paper and set aside.
  • Deflate the dough and separate into 2 equal portions. Cover one portion with a clean dish towel and place the other on a lightly floured surface. Roll out the dough into a 24x12-inch rectangle. Evenly spread half of the filling over the dough. Fold the dough in half lengthwise to make a 24x6-inch rectangle, ensuring the edges are sealed. Gently press the dough to eliminate any air bubbles.
  • Cut the rectangle into 1 1/2-inch strips using a ruler for even spacing and a sharp chef's knife. Be sure to cut all the way through, without dragging the knife. Twist each strip 3 to 4 times and then place them on the baking sheets with 2 inches of space between each.
  • Continue in the same manner with the rest of the dough.
  • Cover the twists with fresh dish towels and allow them to rise in a cozy spot until visibly puffed up, approximately 30 minutes.
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Whisk together 2 egg yolks and 2 tablespoons of milk in a small bowl. Brush the twists with the egg wash and sprinkle with coarse sugar.
  • Bake hazelnut twists in the oven until beautifully golden, for around 25 minutes. Then, transfer them to wire racks to cool completely.

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