Tuesday, January 28, 2014

Chocolate hazelnut cinnamon twist

Carbs, chocolate AND sugar all wrapped up in a sugary cinnamony (that's totally a word) crust and twisted together with toasted hazelnuts? This, my foodie friends, is surely what heaven tastes like. And smells like, because the aromas that waft from your oven will certainly make you friends! This bread smelled so good, I fanned myself with the oven in the hopes that the spicy chocolatey-ness would cling to me and act as a delicious perfume. I wish I was kidding, but I'm not.  

But back to the bread. It's super easy and versatile. If you want to swop out the Nutella (why on earth would you want to do that?!) then you could spread the dough with thick custard or stick to the simple cinnamon sugar. Go nuts with the nuts and use almonds, pecans, walnuts - whatever your heart desires. And don't be fooled by those intricate-looking twists - this bread is dead easy to make. Almost as easy as eating it!

Chocolate hazelnut twist 
Serves 8-10

3 cups cake flour
1 tsp salt
¼ cup sugar
60g butter or margarine, softened
10 g instant yeast
1 large egg, beaten
½ cup lukewarm water
1 cup chocolate hazelnut spread (ie. Nutella)
3 tbsp sugar
2 tsp ground cinnamon
50g hazelnuts, skinned and toasted
1 cup icing sugar, sifted
30-45ml espresso or strong coffee

Preheat the oven to 180C. Combine the flour, salt and sugar then rub in the butter to form rough breadcrumb texture. Add the yeast and mix well. Add the beaten egg and just enough water to form a soft dough. Knead the dough by hand for 10 minutes or with an electric mixer fitted with a dough hook attachment. Place the dough in a lightly greased bowl and cover with a damp cloth. Leave to rest for 10 minutes. Roll the dough out into a large rectangle about about 1/2cm thick. Spread a thin layer of chocolate spread over the dough and leave a 1cm border around the edges.Mix the sugar and cinnamon together and sprinkle over the chocolate along with the toasted hazelnuts, pressing the nuts into the dough. Beginning at the longest side of the rectangle, roll the dough into a long cylinder. Cut the cylinder in half lengthwise down the middle and open it up to expose the layers. Twist the two pieces around each other to create a plait. Form into a ring on a lined baking sheet, folding the ends under each other. Bake in the preheated oven for about 1 hour or until golden brown and when tapped the bread makes a hollow sound. Mix the icing sugar and coffee together to form a smooth drizzling consistency then dribble the icing over the slightly cooled wreath and serve.

Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!) 


  1. Kates!

    You are my foodie hero. I adore reading your posts, and I feel as if I'm in the kitchen with you.
    Well done on another mouth-watering read!!

    Much Love,

  2. Hi Kate!

    Thanks for this great recipe! Would love to bake it today for my son's birthday party - and impress my German friends :) Only problem is that the measuring units are not clear to me. In this recipe, would 1 cup of flour convert to 160g or 120g? I see the conversion chart you provide indicates 1 cup as 120g, but in your Red Velvet cupcake recipe (also on my list of things to bake :) 1 cup converts to 160g. So you can see my confusion. And with the other dry ingredients in this recipe - sugar and icing sugar - can you please let me know what are their conversions in grams?

    Thank you so much for these delicious recipes! Hoping for a reply soonest, itching to get started :)


    1. Hi Liesl
      Thanks so much for the feedback! 1 cup = 250ml = 120g when it comes to flour. Thanks for letting me know about that inconsistency - will go back and double check that recipe. So to clarify the recipe above, in grams, would be:

      360g cake flour
      2g salt
      50g white granulated sugar
      60g butter or margarine, softened
      10 g instant yeast
      1 large egg, beaten
      125mllukewarm water
      250ml chocolate hazelnut spread (ie. Nutella) - about half a jar
      45ml sugar
      10ml ground cinnamon
      50g hazelnuts, skinned and toasted
      100g icing sugar, sifted
      30-45ml espresso or strong coffee

      Hope the above makes sense - you can tweet me @katelynkatetin if you need any help along the way :)