Hazelnut Swirl Buns
A beautiful and delicious roll made from soft dough, chocolate spread, and toasted hazelnuts and hazelnuts. This loop is far easier to form than you would possibly think!
INGREDIENTS
250 ml milk (any type)
60 g unsalted butter, diced
15g fast-acting dry yeast or 30g dry active yeast
500 g thick flour
100 g of castor sugar
1 medium egg
1 teaspoon salt
5 tablespoons of hazelnut jam
30 g chopped hazelnuts
INSTRUCTIONS
1.Place the milk during a small saucepan and warmth it until it's lukewarm. If you're using dry active yeast, transfer about 150 ml of warm milk to a separate container and add 1 teaspoon of sugar. Stir to dissolve sugar, then add active yeast. Stir and let stand quarter-hour to activate. If you're using dry yeast which works fast, just skip this part and warm your milk.
2.Add the diced butter to your lukewarm milk, stirring the skillet occasionally to encourage the butter to melt. Set aside.
3.In the bowl of the standing mixer with the hook, combine the flour, sugar and salt. Stir briefly, then add yeast, egg and milk mixture and butter. With the blender running on low, blend for two minutes. Increase the speed to high and blend for an additional 6-8 minutes until you've got a smooth, stretchy dough that not sticks to the edges of the bowl. Transfer the dough to a lightly floured surface, roll it into a ball and place it during a clean, lightly oiled bowl. Cover it with wrapping or a clean dish towel and let it rise during a warm place for two hours or until it's doubled in size.
4.Transfer the dough from the bowl to a lightly floured surface. Exhale gently and stretch it into a rough rectangle. employing a kitchen utensil , roll the dough into an outsized rectangle. Almost.
5.With the longer edge facing you, spread the hazelnut over ⅔ of the rectangle, leaving ⅓ clean. Fold the clean rectangle down the middle , then fold the opposite end of the dough over it. employing a kitchen utensil , roll it over the rectangle to flatten it and stretch it out a touch .
6.Using a very sharp knife or pizza cutter, stop the sides of your rectangle. Cut the rectangles in half, then each in half again, and again until you've got 8 long strips of dough. ranging from one end of the strip, start rolling it, folding the ends down. Place the rolls on a baking sheet lined paper. Repeat with all remaining strips.
7.Cover the bread loosely with cling film or a dish towel and set it aside for a minimum of an hour (you also can place it within the fridge to expand overnight).
8.Preheat oven to 175 ° C (fan). Brush the bread with egg mixture and sprinkle chopped hazelnuts on top. Bake on the middle rack of the oven for about 18 minutes or until golden brown and fluffy. If the buns start to brown too quickly, cover them with foil. Enjoy!
