Now, I don’t know about you but for me there is something so special about a sweet loaf of bread with the smell and taste of cinnamon. I try just to have a slice or two for breakfast or with my afternoon cuppa but it’s hard not to constantly go back for more.
Cinnamon & Hazelnut Bread
For the Dough
- 260g strong white bread flour
- 150g strong wholemeal flour
- 10g easy blend yeast
- 60g caster sugar
- 10g salt
- 125g unsalted butter, melted and cooled
- 4 large eggs, beaten
- 3 egg yolks, beaten
- 1 tsp vanilla essence
For the Filling & Topping
- 125g unsalted butter, softened
- 100g soft brown sugar
- 4 tsp ground cinnamon
- 100g roasted chopped hazelnuts
- To make the dough place all the dough ingredients into the bowl of your stand mixer with the dough hook attached.
- Knead the dough on a medium speed for about 5 – 6 minutes until smooth and elastic.
- Place the dough in a large lightly oiled bowl and cover with cling film or a shower cap. Leave to rise in a warm place until doubled in size. This might take 2 hours or more.
- Place the butter, brown sugar and cinnamon into a bowl and beat until creamy.
- Knock back the dough and roll out on a lightly floured work surface. You want to end up with a large rectangle.
- Spread with 2/3 of the cinnamon butter and sprinkle evenly with 80g of the hazelnuts. Roll the dough up tightly starting on the short side.
- Place the rolled dough seam side down on a large, greased baking sheet (I am a great fan of my Alan Silverwood baking sheet, nothing ever sticks) and cover with oiled cling film or place in a large plastic bag.
- Leave to rise in a warm place for another 2 hours or until doubled in size.
- Preheat the oven to 210C/190C fan.
- Brush the top of the loaf with the set aside cinnamon butter and sprinkle with the remaining nuts. Slash the loaf across the top a few times
- Bake in the preheated oven for 30 – 40 minutes until golden brown and the bottom of the loaf sounds hollow when tapped.
- Leave to cool on a wire cooling rack. The loaf is best eaten fresh.
- The loaf can be sliced and frozen and will keep for up to a month in the freezer.