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Decadent Chocolate Hazelnut Twists

Deliciously soft and tender dough filled with rich Nutella and crunchy hazelnuts, these Chocolate Hazelnut Twists are an easy-to-make treat perfect for any occasion. They're quick, crowd-pleasing, and even giftable!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 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

Notes

These twists are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2-3 days. Gently warm in the microwave for a few seconds to refresh.