Very good piccata sauce with loads of garlic and sliced artichokes. Incomparable on flattened pan-fried chicken.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 32 |
| Yield: | 32 hazelnut yeast twists |
Ingredients
- 1 cup lukewarm milk, or more as needed
- 2 (.25 ounce) packages active dry yeast
- 5 cups whole wheat flour
- 2 ½ cups all-purpose flour
- ⅔ cup white sugar
- ¼ teaspoon salt
- 2 ¼ sticks unsalted butter, softened and cubed
- 4 large egg yolks, lightly beaten
- 4 ½ cups finely ground hazelnuts
- ½ cup white sugar
- 3 tablespoons rum
- 1 tablespoon unsweetened cocoa powder
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- ½ 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
- Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
- Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
- Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
- Line 2 baking sheets with parchment paper and set them aside.
- Punch the dough down and divide 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 24×12-inch rectangle and spread 1/2 of the filling on top. Fold 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.
- Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef’s knife. Make sure to cut all the way down to the bottom layer, but don’t drag 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.
- Proceed the same way with the remaining dough.
- Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
- Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.
- If you don’t want to use rum, mix 2 1/2 tablespoons water with 2 teaspoons vanilla extract.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 33 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |