Chocolate Hazelnut Twists
Chocolate Hazelnut Twists are a delicious Nutella packed breakfast treat that looks like it came straight from your local bakery. If you love breakfast you may also enjoy my Apple Fritters and Glazed Donuts!Chocolate Hazelnut TwistsNutella is a beautiful thing. This silky smooth chocolate with a nutty flavor can be used in desserts, breakfasts, or is great just on a spoon. The best and easiest way to use it in a recipe is to swirl or spread it on whatever you’re working with and that’s exactly what I did with these Chocolate Hazelnut Twists.How to Make Hazelnut TwistsFor these twists, you’ll start by making a simple soft pastry dough. You can knead the dough by hand but if you have an electric mixer and a dough hook, this recipe is a piece of cake! Once kneaded, the dough needs to rise until double in bulk and then you can get to the fun part.Divide the dough in two and roll each out into a large rectangle. Then just spread on the Nutella. I like to pop it in the microwave for about 20 seconds so it thins out a bit and is easier to spread. Then sprinkle on the hazelnuts. I love the extra texture and crunch this brings to the pastry but you can leave it out if you don’t have nuts or just don’t prefer them.Next, you’ll lay the other rectangle of dough on top and pinch the edges together. Using a pizza cutter, cut the dough into 12 long strips. You’ll then twist the strips about seven times and coil them up, tucking the end down into the middle, and place each coiled twist in the well of a muffin tin. For a nice golden look, brush the tops with an egg wash before popping in the oven.These only take 16 minutes to bake and then they need to be removed from the tins right away. Dust them with powdered sugar and eat while warm. So incredibly delicious! Careful because the mesmerizing swirls in these Nutella Twists have a way of pulling you in for a second one.Chocolate Hazelnut Twists are a delicious Nutella packed breakfast treat that looks like it came straight from your local bakery. Course: Dessert Cuisine: American Keyword: Chocolate Hazelnut Twists Servings: 12 servings Author: Amanda Rettke 3/4 cup milk 4 tbsp. butter, cubed 1 pkg active dry yeast 1/4 cup granulated sugar 2 egg yolks, save egg white for egg wash 1/8 tsp. salt 3 cups all-purpose flour, plus a little extra for rolling 3/4 cup Nutella 1/4 cup chopped hazelnuts confectioners sugar, for dustingMeasure milk into a liquid measuring cup and add butter. Microwave for 1 minute and mix until butter melts completely and is 110-120 degrees F.In the bowl of a stand mixer fitted with the paddle attachment, combine the milk mixture, yeast, and about 1 tablespoon of the sugar. Cover with a towel and let the yeast activate for 5 minutes.Mix in the egg yolks, remaining sugar, and salt. Add 2 1/2 cups flour and mix until combined. Switch to a dough hook, add the remaining 1/2 cup flour and knead for 5 minutes on medium until a soft smooth dough forms.Grease a mixing bowl with cooking spray and place the dough inside. Flip it over so that the top of the dough is greased. Cover bowl with a clean towel and let it rise until about double in bulk (50-60 minutes).Preheat oven to 375°F and grease a muffin tin.Divide dough in two. Roll one half out into a 14 x 10 inch rectangle. Heat Nutella up in the microwave for about 20 seconds so it’s a little thinner and then spread it over the dough within 1/4 inch of the sides. Sprinkle on the hazelnuts.Roll out the remaining dough into another 14 x 10 inch rectangle and place on top of the filling. Press the edges together to seal and then cut into 12 (14-inch) strips. This works best using a pizza cutter and cutting the dough into 4 long strips and then cutting each of those into 3 strips.Take each strip and twist it into a coil (about 7 twists). Spiral each twist down into the muffin cup and tuck the end down into the middle.Mix the egg white with 1 tablespoon water and then brush over the tops of the twists. Bake for 14-16 minutes until golden brown. Immediately remove from muffin cups and place on cooling rack. Cool for 5 minutes, dust with powdered sugar, and serve warm.Recipe source: The Baker ChickMelanie, from Garnish & Glaze, is a Midwest girl currently living on Long Island with her husband and two little girls. She fell in love with baking and cooking as soon as she discovered how yummy banana bread batter is. She loves spending time in the kitchen creating healthy dinners and indulgent desserts. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.