Just a comforting dose of carbo. A kind of Eastern European bread with hazelnut fillings.

Freshly and Lovingly Baked on : 3rd May 2014

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This bake is delicious although it did not score very high on the look department. I wanted to scrap this bake off the blog actually given that the look was really less than interesting. But once I tasted it, I was blown away. It might look like a plain loaf of odd shaped bread but the hazelnut flavor and the soft texture ie the ‘deliciousness’ is really quite intoxicating. I seriously doubt you can stop at one slice!

Ingredients :
5 Cups of bread flour + 8 extra tablespoon of flour
1 Tbsp Salt
113g Melted unsalted butter
1 n 1/2 Cup Milk
2 Eggs
8g Instant Yeast

Hazelnut paste

2 Cups Finely grounded hazelnuts
113g Unsalted butter
1 Cup Granulated Sugar
2 Tsp Cinnamon Powder
4 Tbsp Water
4 Egg whites

Directions :

I start off by making the hazelnut filling.

Cream the sugar and butter together until well combined. Add in the water and incorporate it well before adding the dry ingredients. After which, whip up the egg whites into stiff peaks before folding in the hazelnut paste.

Next work on the dough. Melt butter over low heat and set aside. Add milk, melted butter, eggs, yeast and salt into the mixer bowl and mix well. As the hook is moving, add in a cup of flour at a time. After 5 cups of flour has been added, do assess to see if the dough is still very wet. Mine remains so and hence I add in a tablespoon at a time thereafter to achieve a more manageable dough.

For this dough, I actually left it to rest in the fridge for 6 hours. It will double in size by then. Otherwise,let it proof in room temperature for 1 hr or until double in size.

Grease a loaf pan. Roll out 1/2 the dough into a rectangle as thinly as you can. slather on 1/2 the quantity of nut paste, roll it up into a cylinder as tightly as you can and let it proof for an hour or until it double in size. Bake in a preheated oven of 176 degree for about 40. I tent it 20 minutes into the baking.

This is the loaf pan finished product. Look v unappetizing isnt? Sigh… I was very disappointed with the look.

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I also did a variation with the remaining half of the dough and filling. I did exactly the same step as above except that I slices it up into 6 inches high cylinder and place it into pannetone casings. I snip it a few times on the top and let it proof. My main intention is for it to blossom up into a flower as it puff up during baking.

The photography angle of this bake is to liken to plucking flower fresh from the ground. I wonder if the picture achieve the desired intention. But whatever it is, I hope you ‘enjoyed’ my failure.

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