Chocolate-Hazelnut Breakfast Buns
For the Dough:
- 16 ounces all-purpose flour, such as Gold Medal (about 3½ cups, spooned; 450g), plus more for rolling
- 3½ ounces sugar (about ½ cup; 100g)
- 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
- 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- ¼ teaspoon baking soda
- 4 ounces unsalted butter (8 tablespoons; 115g)
- 4 ounces milk (8 tablespoons; 115g), any percentage will do
- 8 ounces plain, unsweetened, strained Greek yogurt (about 1 cup; 225g), such as Fage (see note)
For the Filling:
- 12 ounces homemade Nutella (about 1 1/3 cups; 340g), creamy or crunchy (see note)
- 4 ounces skinned toasted hazelnuts, roughly chopped (a shy cup; 115g), or more to taste
For the Frosting:
- 4 ounces mascarpone (about ½ cup; 115g)
- 4 ounces heavy cream (about ½ cup; 115g)
- 1 3/4 ounces plain or toasted sugar (about ¼ cup; 50g)
- 1/8 ounce vanilla extract (about 3/4 teaspoon; 4g), or more to taste
- ¼ teaspoon (1g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
NOTE: Greek yogurt is traditionally thickened by straining, giving it a low-moisture/high-protein makeup. Look for brands that contain only milk and active cultures, and avoid those artificially thickened with gum, gelatin, or pectin, as these will ruin the texture of the dough.
- For the Dough: In the bowl of a stand mixer, combine flour, sugar, yeast, salt, and baking soda. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add butter/milk/yogurt mixture to flour mixture and stir to form a very dry and shaggy dough. Using the hook attachment, knead dough on low until silky-smooth and elastic, capable of being gently stretched into a thin but rough sheet without tearing, about 20 minutes.
- First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 1 1/2 hours at roughly 70°F (21°C). If dough feels dense, firm, or overly resilient (this is more likely in chilly months), let rest 15 more minutes before testing again.
- Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Spread homemade Nutella over dough in an even layer, using an offset spatula. Sprinkle hazelnuts on top and roll into a log, ending seam side down.
- Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough log until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into 6 one-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).
- Second Rise and Frosting: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Meanwhile, prepare the frosting by combining mascarpone, cream, sugar, vanilla, and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until sugar is dissolved and frosting is fluffy, thick, and capable of holding medium-soft peaks. If necessary, season with additional salt and/or vanilla to taste. Transfer to a disposable pastry bag or other airtight container and refrigerate until needed, up to 48 hours.
- To Bake and Serve: Adjust oven rack to middle position and preheat to 350°F (180°C). Meanwhile, let buns stand at room temperature until oven is hot. When oven is hot, bake, covered, until buns are puffed and firm but pale, about 30 minutes. (If using darker pans, check on the buns a little sooner.) Remove foil and continue baking until buns are lightly browned, about 15 minutes more. Snip a corner from the bag of frosting and squeeze over each bun; alternatively, spoon frosting over the buns. Serve immediately, as the buns do not hold up well over time.
Chocolate Hazelnut Pancakes
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup chocolate-hazelnut spread, (like Nutella)
- 1 egg
- 1 tablespoons sugar
- 1¼ cups 2% milk
- mini chocolate chips, (optional)
- chopped hazelnuts, (optional)
In a large bowl, whisk together the flour, baking powder, and salt; set aside.
In a medium bowl, whisk together the chocolate-hazelnut spread, egg, and sugar until smooth and combined. Add the milk and whisk to combine.
Pour the wet ingredients into the dry ingredients, and whisk until combined. (It's okay if there are a few lumps.)
Heat a large skillet or griddle over medium heat. Brush the skillet with melted butter or a light coat of non-stick cooking spray. Pour ¼ cup of the batter into the skillet. Sprinkle some chocolate chips & hazelnuts on the pancake batter, if desired.
Cook for 2 to 3 minutes. Flip the pancake over when the edges look dry and bubbles appear on the surface of the pancake. Cook 1 to 2 minutes longer or until browned on the bottom.
Transfer pancakes to a serving plate. Spread butter on top, stack 'em up, and douse them in syrup. Serve immediately.
Strawberry-Hazelnut French Toast
- ½ cup butter, cubed
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 10 slices French bread baguette (1 inch thick)
- 5 large eggs
- 1½ cups half-and-half cream
- 2 tablespoons hazelnut liqueur or hazelnut flavoring syrup
- 1 tablespoon vanilla extract
- Sliced fresh strawberries and chopped hazelnuts
In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread.
In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°F. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed, edges are golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.
Hazelnut Chai Granola
Yield: 7 cups
- 3 cups rolled oats
- 1½ cups Holmquist hazelnuts, roughly chopped 1 cup pumpkin seeds
- Contents of 2 chai tea bags
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ½ cup honey
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Preheat oven to 325°F. Lightly oil a large baking sheet.
In a large bowl combine oats, hazelnuts, pumpkin seeds, tea, ginger, cardamom, cinnamon, pepper, salt, and cloves. Stir in honey, oil, and vanilla to combine.
On prepared baking sheet spread granola in a thin layer. Bake, stirring every 15 minutes, until well-browned and crisp, about 45 minutes.
Let granola cool completely on baking sheet, then store in an airtight container at room temperature.
Cold Brew Hazelnut Smoothie Bowl
Yield: 1 serving
- ½ cup Holmquist hazelnuts
- 1 banana, frozen and cut into chunks
- ¼ cup unsweetened cold brew coffee or strong brewed coffee
- 2 teaspoons honey or maple syrup
- 1 cup ice cubes, crushed
- 1 teaspoon instant espresso powder
- 1 banana, thinly sliced
- 1 tablespoon cocoa nibs
- 1 tablespoon hemp seeds
Preheat oven to 350°F. On a medium baking sheet scatter hazelnuts. Place in the oven and bake until fragrant and the skins are blistered, 12-15 minutes. Let cool completely, then roughly chop.
In a blender combine half the hazelnuts, banana, cold brew or coffee, honey or maple syrup, ice cubes, and espresso powder. Blend until smooth and pour into a bowl.
Top with banana, cocoa nibs, hemp seeds, and remaining hazelnuts.
Blueberry Hazelnut Breakfast Cookies
Yield: 12 Cookies
- 1 cup Holmquist hazelnuts
- ½ cup whole wheat or gluten-free all-purpose flour 1½ cups old-fashioned rolled oats
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 medium ripe bananas
- 1 large egg
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1 cup fresh or frozen blueberries
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer ½ cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.
Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
Pack cookie mixture into a ⅓-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.
Schnecken Hazelnut Cinnamon Roll Dough
- 3 ⅓ cups bread flour
- 3 tablespoons sugar
- ½ teaspoon salt
- ¼ ounce fast rise yeast or 1 tablespoon fresh yeast
- ⅓ cup unsalted butter
- ½ cup milk, plus
- 2 tablespoons milk
- 2 large eggs
- ½ cup unsalted butter, plus
- 1 tablespoon unsalted butter
- 2 tablespoons turbinado sugar ( brand Sugar in the Raw)
- 4 tablespoons maple syrup
- 3 tablespoons light corn syrup
- 1 cup hazelnut pieces
- 1 large eggs
- 2 tablespoons milk
- 3 tablespoons sugar
- ½ cup light brown raw sugar (demerara) or ½ cup turbinado sugar ( brand Sugar in the Raw)
- 1 tablespoon cinnamon
Butter a 12-cup muffin pan.
Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
Combine flour, sugar, salt and yeast in a large mixing bowl.
Melt butter in the milk over very low heat and beat in eggs.
Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
Preheat oven to 350°.
Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
Cool, then enjoy!
Yield: 4 servings with about 1-¼ Cups Syrup
- 1-¼ cups sifted flour
- 2-½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 eggs, separated
- 1 cup milk
- 2 tablespoons butter or margarine, melted
- ¾ cup roasted & chopped Holmquist hazelnuts
- ½ cup chopped Holmquist hazelnuts
- 2 tablespoons butter or margarine
- ¾ cup maple syrup
Cranberry Pear Sauce
- 2 cups fresh or frozen cranberries
- 1 cup orange juice
- 2/3 cup sugar
- 2 Pears, peeled, cored, cut into 1" cubes
Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.
Cranberry Pear Sauce
Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until betties burst, pears are softened and mixture is reduced to 2 cups. Remove from heat. Add to waffles with dollop of whipped topping and extra hazelnuts.