Introduction
Oh, hello there, friend! Do you ever get that craving for something warm, sweet, and utterly comforting? The kind of treat that smells like pure happiness baking in your oven and tastes like a cozy hug? Well, you’ve landed in the right spot! Today, we’re diving into a recipe that’s as delightful to make as it is to devour: Chocolate Hazelnut Twists. These little beauties are like a flavor explosion of chocolate and nutty goodness, all wrapped up in a tender, slightly sweet dough. I remember the first time I made these, and let me tell you, they disappeared in record time. It’s one of those recipes that instantly brings smiles to faces, perfect for a weekend brunch, an afternoon pick-me-up, or even a thoughtful homemade gift.
Why You’ll Love This Recipe
- Fast: While there’s a bit of rising time, the actual hands-on work is surprisingly quick!
- Easy: No fancy techniques here, just simple steps that lead to delicious results.
- Giftable: Package them up beautifully, and you’ve got an instant homemade present that’s always appreciated.
- Crowd-pleasing: Who can resist the classic combo of chocolate and hazelnut? Everyone will adore these!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create these magical twists:
- 1 cup (245 g) whole milk: This makes our dough nice and rich.
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature: Softened butter makes everything blend beautifully.
- 1 packet (2 ¼ teaspoons) active dry yeast: The magic leavening agent that gives us that lovely puff!
- 4 tablespoons granulated sugar, divided: A little sweetness for the dough and to help activate the yeast.
- 2 large egg yolks, room temperature: For richness and a lovely golden hue.
- ⅛ teaspoon kosher salt: Just a pinch to balance all the sweetness.
- 3 cups (375 g) all-purpose flour: The foundation of our delicious dough.
- ¾ cup (222 g) Nutella: The star of the show! You can’t beat that classic chocolate-hazelnut combo.
- ¼ cup (29 g) finely chopped hazelnuts: For that extra crunch and authentic hazelnut flavor.
- Confectioners’ sugar, for dusting: The perfect snowy finish!
How to Make It
Alright, let’s get our hands a little floury and make some magic happen!
- First things first, we need to warm our milk and butter. Pop them in a small saucepan over low heat, or even in the microwave, just until the butter is melted. You don’t want it piping hot, just nice and cozy.
- In a big bowl, pour in that warm milk and butter mixture. Sprinkle in your yeast and 2 tablespoons of the granulated sugar. Give it a little swirl and let it sit for about 5 to 10 minutes. You’ll see it get foamy and bubbly – that’s a happy yeast sign!
- Now, whisk in those lovely egg yolks and the pinch of kosher salt into your foamy yeast mixture.
- Time for the flour! Add the all-purpose flour and the remaining 2 tablespoons of granulated sugar to the bowl. Mix it all up until it just starts to come together into a shaggy dough. Don’t worry if it looks a bit messy right now!
- Turn your dough out onto a lightly floured surface. Now comes the fun part – kneading! Work that dough for about 8 to 10 minutes. You’re looking for a dough that’s smooth and stretchy, like a well-loved sweater.
- Lightly oil a clean bowl. Gently place your kneaded dough into the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap, and find a warm spot for it to do its thing. Let it rise for 1 to 1.5 hours, or until it’s beautifully doubled in size.
- Once it’s puffed up, gently punch down the dough to release the air. Now, on a lightly floured surface, roll out your dough into a big, lovely rectangle.
- This is where the decadence comes in! Spread that glorious Nutella all over the dough, leaving a little border around the edges so it doesn’t ooze out too much. Then, sprinkle those finely chopped hazelnuts over the Nutella for that extra nutty crunch.
- Starting from one of the long sides, tightly roll up your dough into a log. Think of it like rolling up a cozy blanket.
- Now, using a sharp knife, cut the log into 1-inch thick slices. These are your twist foundations!
- Place the slices cut-side up on a baking sheet that’s lined with parchment paper. You want them to have a little room to grow.
- Give your twists a little rest! Cover them again and let them rise for another 30 to 45 minutes. They’ll get nice and puffy.
- While they’re having their final rise, preheat your oven to 375°F (190°C).
- Bake those gorgeous twists for 15 to 20 minutes, or until they’re a beautiful golden brown. Keep an eye on them – ovens can be so finicky!
- Let them cool slightly on the baking sheet. Then, for that final touch of sweetness, dust them generously with confectioners’ sugar before serving. Enjoy that first warm, gooey bite!
Substitutions & Additions
Feeling a little adventurous? Or maybe you’re missing an ingredient? No worries! Here are some fun ways to switch things up:
- Nut Butter Swap: Don’t have Nutella? Try a good quality hazelnut spread, or even a smooth almond butter or peanut butter for a different flavor profile.
- Nut-Free Fun: Omit the chopped hazelnuts if you need a nut-free treat. You could also sprinkle some chocolate chips on top of the Nutella instead!
- Citrus Zest: A little bit of orange or lemon zest in the dough or sprinkled over the Nutella adds a bright, lovely note.
- Chocolate Chips: Feel free to toss a few mini chocolate chips on top of the Nutella before rolling for extra chocolatey goodness.
- Sea Salt Flakes: A sprinkle of flaky sea salt on top of the Nutella before baking adds a delightful sweet and salty contrast.
Tips for Success
A few little secrets to guarantee perfect Chocolate Hazelnut Twists every time:
- Yeast Activation: Make sure your milk and butter mixture isn’t too hot when you add the yeast. It should be warm, like a cozy bath, not scalding. Too hot, and you’ll kill the yeast!
- Don’t Over-flour: When kneading and rolling, use just enough flour to prevent sticking. Too much flour can make your twists tough.
- Patience with Rising: Give the dough enough time to rise in a warm place. This is crucial for a light and airy texture. If your kitchen is cool, you can pop the covered bowl into a slightly warmed (then turned off) oven.
- Sharp Knife for Cutting: A sharp knife will give you clean cuts, which helps the twists keep their shape and rise evenly.
- Prep Ahead: You can make the dough the night before. After the first rise, punch it down, cover it, and refrigerate it. In the morning, let it sit at room temperature for about 30 minutes before rolling and filling.
How to Store It
Once your Chocolate Hazelnut Twists have cooled, you’ll want to store them properly to keep them tasting their best. They are truly best enjoyed the day they are made, but if you have any leftovers (which I doubt!), you can store them in an airtight container at room temperature for up to 2-3 days. They might lose a little bit of their initial tenderness, but they’ll still be delicious, especially if you give them a quick 10-15 second zap in the microwave to warm them up!
FAQs
Q: Can I make the dough without a stand mixer?
A: Absolutely! Kneading by hand is a great way to connect with your food, and it works perfectly for this recipe. Just be prepared for a little arm workout!
Q: My Nutella is very stiff, how can I spread it easier?
A: If your Nutella is quite firm, you can warm it slightly in a microwave-safe bowl for about 10-15 seconds, just until it’s a bit more spreadable. Be careful not to overheat it!
Q: Can I freeze these Chocolate Hazelnut Twists?
A: Yes, you can! Once they’ve cooled completely, you can freeze them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature or gently warm them in the oven or microwave.
Decadent Chocolate Hazelnut Twists
Equipment
- Saucepan For warming milk and butter
- Microwave Optional, for warming milk and butter
- Large bowl For mixing dough
- Kitchen towel or plastic wrap For covering dough during rising
- Lightly floured surface For kneading and rolling dough
- Rolling Pin
- Sharp knife For cutting dough log
- Baking Sheet
- Parchment paper For lining baking sheet
- Oven
Ingredients
Dough
- 1 cup whole milk warm
- 0.5 stick unsalted butter room temperature, melted
- 1 packet active dry yeast
- 2 tablespoons granulated sugar for yeast activation
- 2 large egg yolks room temperature
- 0.125 teaspoon kosher salt
- 3 cups all-purpose flour
Filling
- 0.75 cup Nutella
- 0.25 cup finely chopped hazelnuts
Topping
- confectioners' sugar for dusting
Instructions
- Warm the milk and butter in a saucepan over low heat or in the microwave until the butter is melted. Ensure it's warm, not hot.1 cup whole milk
- In a large bowl, combine the warm milk and butter mixture, yeast, and 2 tablespoons of granulated sugar. Let sit for 5-10 minutes until foamy.1 cup whole milk
- Whisk in the egg yolks and kosher salt into the foamy yeast mixture.1 cup whole milk
- Add the all-purpose flour and the remaining 2 tablespoons of granulated sugar to the bowl. Mix until a shaggy dough forms.1 cup whole milk
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and stretchy.
- Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with a towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle.
- Spread Nutella evenly over the dough, leaving a small border. Sprinkle the chopped hazelnuts over the Nutella.1 cup whole milk
- Tightly roll the dough from one of the long sides into a log.
- Cut the log into 1-inch thick slices.
- Place the slices cut-side up on a parchment-lined baking sheet, leaving space between them.
- Cover the twists again and let them rise for another 30-45 minutes until puffy.
- Preheat your oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly on the baking sheet, then dust generously with confectioners' sugar before serving.1 cup whole milk