40 min

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
  1. To make the dough place all the dough ingredients into the bowl of your stand mixer with the dough hook attached.
  2. Knead the dough on a medium speed for about 5 – 6 minutes until smooth and elastic.
  3. 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.
  4. Place the butter, brown sugar and cinnamon into a bowl and beat until creamy.
  5. Knock back the dough and roll out on a lightly floured work surface. You want to end up with a large rectangle.
  6. 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.
  7. DSC_2162
  8. 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.
  9. Leave to rise in a warm place for another 2 hours or until doubled in size.
  10. Preheat the oven to 210C/190C fan.
  11. 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
  12. DSC_2164Bake in the preheated oven for 30 – 40 minutes until golden brown and the bottom of the loaf sounds hollow when tapped.
  13. Leave to cool on a wire cooling rack. The loaf is best eaten fresh.
  14. The loaf can be sliced and frozen and will keep for up to a month in the freezer.


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