DOUGH:
3 cups flour
¼ cup granulated sugar
¾ tsp salt
1 ½ tsp active dry yeast
½ cup lukewarm milk
2 tbsp lukewarm water
2 eggs
120g cubed butter, softened
FILLING:
100g butter, softened
½ cup brown sugar
3 tsp NOMU Sweet Rub
¼ cup ground hazelnuts
Preheat oven to 170˚C.
Place all of the dough ingredients, except the butter, into a stand mixer fitted with a dough hook and mix until a soft, elastic dough is formed. With the mixer running, add the butter a little at a time, until it is well incorporated into the dough. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and allow to rest for an hour and a half in a warm place. It should double in size.
Meanwhile, prepare the filling. Place the butter, sugar, NOMU Sweet Rub and hazelnuts into a bowl and mix well to combine.
On a lightly floured surface, roll the dough out to a 45cm x 25cm rectangle, about 5mm in thickness. With the long side facing you, spread the filling evenly onto the dough, leaving a 3cm border at the top. Roll the dough up like a swiss roll, starting from the side closest to you. Cut into 8 pieces and place into stiff paper baking cups on a baking tray (see Tips). Bake for 25 minutes until well-risen and golden.
Tips: If you do not have paper baking cups, a deep muffin pan will suffice.
The dough can also be sliced into 24 slices and baked flat to form delicious cinnamon hazelnut biscuits.
DOUGH:
3 cups flour
¼ cup granulated sugar
¾ tsp salt
1 ½ tsp active dry yeast
½ cup lukewarm milk
2 tbsp lukewarm water
2 eggs
120g cubed butter, softened
FILLING:
100g butter, softened
½ cup brown sugar
3 tsp NOMU Sweet Rub
¼ cup ground hazelnuts
Preheat oven to 170˚C.
Place all of the dough ingredients, except the butter, into a stand mixer fitted with a dough hook and mix until a soft, elastic dough is formed. With the mixer running, add the butter a little at a time, until it is well incorporated into the dough. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and allow to rest for an hour and a half in a warm place. It should double in size.
Meanwhile, prepare the filling. Place the butter, sugar, NOMU Sweet Rub and hazelnuts into a bowl and mix well to combine.
On a lightly floured surface, roll the dough out to a 45cm x 25cm rectangle, about 5mm in thickness. With the long side facing you, spread the filling evenly onto the dough, leaving a 3cm border at the top. Roll the dough up like a swiss roll, starting from the side closest to you. Cut into 8 pieces and place into stiff paper baking cups on a baking tray (see Tips). Bake for 25 minutes until well-risen and golden.
Tips: If you do not have paper baking cups, a deep muffin pan will suffice.
The dough can also be sliced into 24 slices and baked flat to form delicious cinnamon hazelnut biscuits.
There are no reviews yet. Be the first one to write one.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.