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Hazelnut bread


Recipe Hazelnut Bread by of 03-01-2017 [Updated on 20-02-2018]

Hazelnut bread is something I tasted in Trentino as a child, it has a particular and indescribable flavor! It can be eaten for breakfast, perhaps with a little honey, but also at the table when we want to accompany various cold cuts and cheeses, I ate the first loaf simply as it is, just out of the oven: P
But let's move on to the practical, to make mine hazelnut bread I started with a basic dough with 00 flour mixed with a little wholemeal flour, salt, pepper, oil and brewer's yeast, and obviously hazelnuts, nothing simpler;) If you like this kind, try the recipe, you will be thrilled . I leave you and go to the office, these days I am moving to my husband and there is always a lot to do, kisses: *

Method

How to make hazelnut bread

Put the two flours in a bowl, make a hole in the center and pour in the oil, yeast and water. Start working the dough from the center, gradually absorbing all the liquids.
Then add salt and pepper and continue to knead. Once you have a homogeneous dough, form a ball and let it rise for 2 hours.

Once the dough has risen, chop the hazelnuts in a blender and add 100 g to the dough together with the chopped rosemary.
Then work the dough again until the hazelnuts are evenly distributed.

At this point divide the dough into 4 parts and form loaves.

Transfer them to an oiled pan, placed side by side. Let it rise for another 1 hour.
Brush with oil and cover with the remaining hazelnuts then bake at 200 ° C and cook for 20 minutes.

Let it cool and bring your hazelnut bread to the table.


Hazelnut bread: the recipe for soft leavened product with a particular flavor

The hazelnut bread is a leavened product with a particular taste, to be combined with sweet flavors than to those salty. You can in fact consume it for Breakfast, perhaps accompanied by a teaspoon of honey, or for lunch and dinner, together with cold cuts, cheeses or vegetables. The preparation of this delicious leavened product is really simple: we used a mix of 00 flour and wholemeal flour, brewer's yeast, salt and oil, in addition to chopped hazelnuts. In this way you will be able to create, in a short time, a hazelnut bread with a unique flavor. Try it lightly toasted: it will be crunchy and even more fragrant.


TerroreSplendore recipes

Hello everyone, today I propose you some shortcrust pastry biscuits with hazelnuts filled with hazelnut cream, a spreadable cream with organic cocoa and hazelnuts, without palm oil!
They are delicious bites that are simple to make and delicious, one leads to another and they melt in your mouth. let's see how to proceed

& # 10004Ingredients for 17 hazelnuts:
-120 grams of flour 00
-50 gr of toasted hazelnuts
-50 gr of powdered sugar
-75 gr of cold butter
-1 yolk
-1 pinch of salt
-1 teaspoon of vanilla extract

& # 10004 For filling:
-150 gr of organic hazelnut
- chopped hazelnuts to taste

  1. I chop the toasted hazelnuts with a mixer and prepare the hazelnut shortcrust pastry. In a bowl I put the flour, sugar, chopped hazelnuts, salt, cold butter into small pieces. I mash everything with a fork to obtain a sandy mixture
  2. I add the vanilla and the egg yolk, work everything until a compact mixture is obtained, cover with plastic wrap and transfer to the refrigerator for 30 minutes
  3. after the rest time I form balls weighing about 20 g each and place them on the baking sheet lined with parchment paper. I make a hole in the center of each ball by pressing with a finger, the hole must be deep and wide enough to prevent it from being closed again during cooking
  4. I put in a static hot oven at 180 & # 176 for 15 minutes, then I let the biscuits cool in the pan, because they are soft when they come out of the oven, they will compact later
  5. Once cold, I stuff them with the hazelnut cream inserted in a pastry bag with a starry spout, I put some chopped hazelnuts on the surface !! Below is the video recipe

A world of recipes

DOUGH
1 LARGE BREADED EGG
150 ML OF MILK
2 VANILLA RODS
75 G OF BUTTER
1/4 Teaspoon of salt
375 G OF WHITE FLOUR
50 G OF HAZELNUTS POWDER
50 G OF SUGAR
25 G OF BEER'S YEAST

TO COMPLETE
200G OF NUTELLA
125 G OF HAZELNUTS
1 beaten egg
50 G OF EXTRA DARK CHOCOLATE
COCOA AND VEILED SUGAR

MAKE A FOUNTAIN WITH FLOUR AND MINCED HAZELNUTS ADD THE MELTED BEER'S YEAST THE EGG THE WARM MILK WHERE YOU HAVE MADE THE VANILLA, THE SOFT BUTTER, THE SALT AND THE SUGAR
MIX WITH YOUR FINGERTIPS THEN MIX UNTIL THE DOUGH IS HOMOGENEOUS LEAVE FOR 40 'IN A WARM PLACE
RESUME THE DOUGH ROLL OUT A THIRD OF ITS TO FORM A DISC PLACE IT IN A TRAY DISTRIBUTED OVER 1/3 OF NUTELLA AND SPRAY WITH THE HAZELNUTS LEAVING 25 G SIDE DIVIDING THE REMAINED DOUGH INTO 3 MAKING 3 DISCS FROM THE DOUGH SHEETS WITH THE NUTELLA AND THE HAZELNUTS FINISHING WITH THE BREAD PASTA BRUSHED WITH THE BEATEN EGG AND PRESS THE DARK CHOCOLATE PIECES IN THE MIX AND THE REMAINING HAZELNUTS LEAVE TO LEAVE FOR AN HOUR
BAKE AT 200 & # 176 FOR 50 'ALLOW TO COOL DUST WITH COCOA AND VELO SUGAR


Cooking recipes

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SOUFFLE & # 39 WITH HAZELNUTS: Notes of taste
12 Aug 2010. Bread & Pizza amp | Cooking manual. Recipes cooked and eaten & middot Recipes La Prova del Cuoco. 12/08/2010. SOUFFLE & # 39 WITH HAZELNUTS. Wait a few minutes before serving, sprinkle the soufflé with sugar. details

Soft heart chocolate soufflé with vanilla cream.
. crunchy hazelnut and green apple ice cream: The chocolate soufflé The Recipes of Eat Well. Sweets and desserts: Chocolate sweets. details

Soufflé: tips for a good result | Throw away the pasta
4 Apr 2010. hazelnut-cream & middot Recipe for hazelnut cream. Brazilian cuisine: Feijoada (black bean and pork stew). details

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. With Hazelnuts, Dessert, Hazelnuts. Hazelnut Semifreddo With Profiterole Sauce, Dessert, Hazelnuts. Peach and yogurt souffle, dessert, yogurt. details

Pecorino and black truffle soufflé? Shortcrust pastry
6 Sep 2010. Once the holiday stories are finished and archived, we go back to the kitchen,. 6 Vanessa September 6, 2010 at 08:58. wow what a blast. The soufflé is beautiful and the recipe is very tasty. La Cisrà & middot Apple strudel in shortcrust pastry & middot Oat bread with hazelnuts & middot Pumpkin and cinnamon tart. details


At the table with Mammazan


My love I dreamed of you.


How you dream of the rose and the wind.

Alda Merini - poetess


Some of my friends will think I have an easy oven.


Or that it's a hellish creature. that is fine only among the eternal embers.


To tell the truth here where I live the morning is cool so.


I concentrate the various operations related to the preparation of my desserts or everything that requires cooking when the sun is not raging relentlessly outside.


In the afternoon the story changes: the sun beats on the front of the house from 2 pm until it sets (north-east / south-west exposure) so I have to barricade myself in the house and so I manage.


I propose this recipe because the dough is interesting for me.


It is about using ricotta with flour as I will explain later.


And a rich filling is enclosed in the dessert.


So I suggest to point out to those who will taste a slice, in case you want to prepare the Kranz, which contains dried fruit.


Preparation time: about 40 'more or less.
Average cost
Difficulty:**

INGREDIANTS

For pasta

150 gr of Roman ricotta
6 tablespoons of milk
6 tablespoons of extra virgin olive oil
75 grams of sugar
1 sachet of baking powder
300 grams of flour 00
1 pinch of salt

For the stuffing

200 gr of lightly toasted and ground hazelnuts and almonds
100 grams of sugar
1 egg
1 tablespoon of milk

Here is the ricotta that needs to be drained. it must be dry.


In a bowl, mix the oil, milk and sugar.

Add the ricotta and mix everything with a whisk.


In order to obtain a homogeneous mixture.


Sift the flour twice with the baking powder and pour it all into the glass of the mixer.

Remember to add a pinch of salt.

Now pour the contents of the bowl containing the liquid ingredients into the jug of the robot and operate it until a well-blended mixture is obtained.

Or, if you prefer the manual method, make a fountain with the flour added with the yeast, create a bowl and pour the liquid mixture, then working everything vigorously until the mixture is soft but elastic.

Blend the previously toasted almonds and hazelnuts for a few minutes.


Pour the mince into a bowl and add the sugar and egg yolk (the white will be used in the final phase) and a tablespoon of milk.

Below the dough ready for use.


Now with a rolling pin roll out the dough, on a floured surface, so as to obtain a rectangle of about 35 x 45 cm.


On this rectangle, spread the mixture described above evenly with a spatula.


Leave 2 cm of dough uncovered along all edges.


Roll the dough from the longest part, sealing the junction edge with a finger moistened in water, shape it into a crown and place it on the baking sheet covered with baking paper.


Arrange the joining part downwards and hide the point where the Kranz is closed with a roll of dough by shaping it into a knot.

With a sharp knife, make zigzag cuts along the entire circumference of the cake.

With a kitchen brush brush all the cake with the egg white lightly beaten with a drop of milk.


Bake in a preheated and ventilated oven at 180 & # 176 for about 30 '/ 40'.


The cake will be well cooked when a toothpick stuck in a crack comes out perfectly dry.


It looks like a more suitable dessert in a colder season.


But I was intrigued by the use of ricotta in the dough as I have already said.


And in any case, at breakfast you will have to eat something alternating it.


With yogurt. to biscuits. with bread and jam or the usual slice of bread and Nutella.

It is also convenient to carry.


I have no idea if it can freeze. it finished in no time.


The lost ingredient

As every year, Zorra sent us to celebrate World Bread Day, a wonderful initiative that of World Bread Day which, as a lover of bread, I cannot miss.

A fantastic collection of breads from all over the world will fill the day of October 16th, it will delight your sight but above all your taste buds.

For this occasion I chose to make a bread inspired by a recipe by the great master Richard Bertinet.
A bread rich in color but undoubtedly also in flavor, the sweetness of apricots, the delicacy of toasted hazelnuts make it a bread to be enjoyed, excellent to accompany a platter full of your favorite cheeses.


Hazelnut Bread Recipe

Chop the onion and fry it with a drop of oil over low heat, so that it does not take too much color.
Chop the hazelnuts.

Prepare the dough by crumbling the yeast in lukewarm water, add the sugar and stir until everything dissolves well.
Pour the flour into a bowl and make a fountain in the center.
Add 1 tablespoon of oil, the salt and the water in which you dissolved the yeast and begin to incorporate the flour with a fork, after which continue kneading the dough by hand until it detaches from the fingers and is homogeneous (if necessary add more flour).
Transfer the dough to a floured pastry board and continue to work it vigorously with your hands.
Give the bread a round shape and place it in a lightly floured bowl, cut a cross on the surface, cover with a cloth and let it rise for at least 1 hour.

When the dough has doubled its volume, knead it briefly on a floured surface, after which divide it into 6 loaves to which you will give a round shape.
Place the rolls on a baking sheet lined with parchment paper, making sure that the ends are facing down.
Cover with a cloth and let it rise again for about 30 minutes in a warm place.

Cook the hazelnut bread in a preheated oven at about 200 degrees for 30 minutes.


First we prepare the chariot, work by hand or in a planetary mixer with the hook accessory, the. Flour with water and yeast, obtaining a firm and smooth dough.

Fill a large bowl with 1.5 liters of water, at about 37 degrees, immerse the chariot ball and leave until it rises to the surface. It will take about 20 minutes

Prepare the dough, work by hand or in a planetary mixer all the ingredients, except the chopped hazelnuts. When the ingredients are mixed together, take the well-squeezed chariot ball and add it into pieces to the dough, working for at least 10 minutes in a planetary mixer at pass speed, by hand you must obtain a smooth and homogeneous dough.

Meanwhile, toast the grains in a pan over medium heat, stirring occasionally.

Add the grains to the dough, and work well by hand, or in a planetary mixer for another 5 minutes. Cover with cling film and let rise for 2 hours.

Form your bread, I opted for 2 loaves, dividing the dough into 2 and after a couple of rounds of folds, I formed the loaves by rolling the dough lightly crushed by hand from one end to the other. Place the loaves on parchment paper in a drip tray well spaced. Let rise covered with a cloth for 2 hours.

Turn on the oven at 180 ° C static

Brush with extra virgin olive oil and bake on the lowest shelf of the oven for 15 minutes. Climb to the center and turn on the fan for another 15 minutes or until golden brown. Remove from the oven and let it cool, and your bread is ready.

We suggest you to taste it toasted with cocoa and hazelnut spread cream or in a salty version, always toasted with a good raw ham and an excellent honey, maybe d & # 8217arancio Bio Jato Fruit


Also from Piedmont, comes the recipe for roast veal with Langhe hazelnuts. A dish for parties and special occasions, it requires a lot of patience because cooking is slow and long, but the final result is a reward for waiting and hard work. For a variation on the traditional recipe, you can follow our roast veal recipe and add a sauce prepared with chopped hazelnuts, milk, flour, oil, salt and pepper.

Uncommon but with truly surprising results is the combination of fish and hazelnuts. An apparently common fish such as perch can be transformed into a dish with a strong and original taste thanks to potatoes and toasted hazelnuts. Here is the recipe.