Hazelnut Yeast Twists

Name: Hazelnut Yeast Twists
Total time: 230
Yield: 32
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

Recipe by nch from allrecipes.com

4 Hr. 50 Mins.

Ingredients

32 servings

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1 cup lukewarm milk, or more as needed
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2 (.25 ounce) packages active dry yeast
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5 cups whole wheat flour
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2 ½ cups all-purpose flour
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⅔ cup white sugar
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¼ teaspoon salt
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2 ¼ sticks unsalted butter, softened and cubed
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4 large egg yolks, lightly beaten
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4 ½ cups finely ground hazelnuts
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½ cup white sugar

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3 tablespoons rum
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1 tablespoon unsweetened cocoa powder
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1 pinch ground cinnamon
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1 pinch ground cloves
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½ cup milk
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3 large egg yolks, lightly beaten
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3 large egg whites
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2 large Egg, yolk, raw, fresh
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2 tablespoons milk for brushing
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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 24x12-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.