Ricetta del pan di nocciole intrecciato
Braided Hazelnut Loaf Recipe
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Servings
1
Prep Time
2 hours
Cook Time
30 minutes
Discover the perfect combination of softness and nutty flavor with this Hazelnut Braided Loaf recipe. The fluffy yeast dough is enriched with butter and subtly sweetened, creating a moist base for the rich hazelnut filling. Ground hazelnuts, a touch of cinnamon, and creamy milk or cream blend into a smooth filling that spreads easily over the rolled-out dough.
The braiding process not only gives the loaf an elegant look but also ensures an even distribution of the delightful nutty flavor. After rising a second time, the loaf is brushed with egg yolk for a golden finish and optionally garnished with chopped hazelnuts for extra crunch.
Baked to perfection, it’s ideal for breakfast, a snack, or even as a dessert. Serve it fresh and slightly warm for the best texture and flavor, or pair it with a light dusting of powdered sugar for added sweetness. This recipe is both easy to follow and impressive, making it a must-try for any baking enthusiast.
Ingredients
For the yeast dough
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250 g all-purpose flour (2 cups)
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30 g sugar (2 ½ tbsp)
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1 pinch of salt
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60 ml lukewarm milk (¼ cup)
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1 tsp dry yeast
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1 egg (size M)
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50 g soft butter (3 ½ tbsp)
For the Hazelnut Filling
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100 g ground hazelnuts (1 cup)
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50 g sugar (¼ cup)
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1 tsp cinnamon
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50 ml cream or milk (¼ cup)
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1 tbsp honey
For brushing and decorating
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1 egg yolk
Directions
Sift the flour into a bowl and form a well. Add yeast, sugar, and lukewarm milk to the well, mix lightly, and let activate for 10–15 minutes. Add the egg, butter, and salt, then knead everything into a smooth, elastic dough. Cover and let rise in a warm place for 60 minutes until doubled in size.
Mix the hazelnuts, sugar, cinnamon, cream, and honey into a spreadable filling.
Roll the dough into a 30 x 40 cm rectangle. Spread the filling evenly, fold the top half towards the center, and then fold the bottom half over it to create a long rectangle. Lightly roll it to flatten and create space for braiding.
Cut the rectangle into 6 strips. For each strip, make two cuts to divide it into three strands connected at the top. Braid the strands and roll into coils.
Place the braids in a loaf pan lined with parchment paper, arranging them slightly offset. Let rise again for 30–40 minutes.
Brush with egg yolk and, if desired, sprinkle with chopped hazelnuts. Bake in a preheated oven at 180°C (160°C fan) for 30–35 minutes until golden brown. Cool and dust with powdered sugar before serving.
Braided Hazelnut Loaf Questions
The key to achieving a soft and fluffy yeast dough lies in proper kneading and proofing. Knead the dough until it becomes smooth and elastic—this activates the gluten for structure and softness. Ensure your yeast is fresh and that the milk is lukewarm (not too hot, as it may kill the yeast). Allow the dough to rise in a warm, draft-free spot for at least 60 minutes or until it doubles in size. Covering the dough with a damp cloth or plastic wrap helps retain moisture, resulting in a soft texture. A second rise after shaping ensures an airy and tender final loaf.
Absolutely! This recipe is versatile and allows substitutions for the nut filling. Almonds, walnuts, or pecans work wonderfully as alternatives to hazelnuts. Simply grind your chosen nuts finely and mix them with sugar, cinnamon, and milk or cream, as directed. Adjust the sweetness or add a splash of vanilla extract to complement the nut’s flavor. Each nut will lend its unique taste, creating a delicious twist on the original Hazelnut Braided Loaf.
Braiding might seem tricky at first, but it’s easy with a bit of practice. After rolling the dough into a rectangle and spreading the filling, fold it and cut it into strips. For each strip, create three connected strands by making two cuts, leaving the top intact. Braid these strands by crossing them over each other alternately, ensuring a snug yet gentle weave. Once braided, you can roll them into decorative coils or arrange them directly in the loaf pan for a classic look. Consistent thickness and neat folding enhance the final presentation.
Yes, the dough can be prepared ahead of time for convenience. After the first rise, cover the dough tightly with plastic wrap or place it in an airtight container and refrigerate overnight. When ready to bake, allow the dough to come to room temperature and complete the second rise before braiding and baking. This slow refrigeration process can enhance the flavor as the yeast develops more complex, nutty notes over time.
To keep your Hazelnut Braided Loaf fresh, store it in an airtight container or wrap it tightly in plastic wrap once it has completely cooled. It can stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the loaf in a freezer-safe bag for up to 3 months. Reheat slices in the oven at 150°C (300°F) for 5–10 minutes or briefly in the microwave for a warm, fresh-from-the-oven taste. Adding a small bowl of water in the oven while reheating helps retain moisture.
