Recipe

Citrus hazelnut twist

  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Citrus hazelnut twist
  • 3 teaspoon (10g) dried yeast
  • 1 1/2 tablespoon caster (superfine) sugar
  • 1/2 cup (125ml) milk, warmed
  • 2 egg yolks
  • 100 gram butter, melted
  • 3/4 cup (180ml) warm water
  • 3 cup (450g) plain (all-purpose) flour
  • 1/2 teaspoon salt
  • 1 cup (140g) roasted peeled hazelnuts
  • 1/3 cup (75g) demerara sugar
  • 1 teaspoon mixed spice
  • 100 gram butter, melted, extra
  • 1 tablespoon finely grated orange rind
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoon demerara sugar, extra
  • 250 gram fig jam
  • 5 figs (300g) torn in half

Method

Citrus hazelnut twist
  • 1
    Combine yeast, caster sugar and milk in a large bowl, cover and let stand in a warm place 10 minutes or until frothy. Add egg yolks, butter, water, flour and salt and stir until combined. Transfer dough to a lightly floured surface and knead 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl, cover and let stand in a warm place 1 hour or until doubled in size.
  • 2
    Process three-quarters of the hazelnuts for 1 minute or until finely ground. Combine ground nuts in a small bowl with demerara sugar and mixed spice.
  • 3
    Preheat oven to 200°C/400°F. Grease a large oven tray.
  • 4
    Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle.
  • 5
    Combine 80g of extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1cm border, top with ground hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, cut-side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to join.
  • 6
    Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with remaining extra melted butter, sprinkle with extra demerara sugar.
  • 7
    Bake 10 minutes. Reduce oven to 180°C/350°F and bake a further 35 minutes or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. Serve topped with remaining halved hazelnuts, fig jam and fresh figs.

Notes

Substitutes: use whole roasted almonds instead of hazelnuts.