Present this gorgeous citrus and hazelnut bread twist to family and friends – be it for breakfast, afternoon tea or even as a handmade gift. Besides appearing as an impressive loaf to whip up, the bread’s also finished off with toasted hazelnuts and fig jam – elements we all can’t resist when it comes to lovingly home-baked goods.
- 3 tsps (10 g) dried yeast
- 1½ tbsps caster sugar
- ½ cup (125ml) milk, warmed
- 2 egg yolks
- 100 g butter, melted
- ¾ cup (180 ml) warm water
- 3 cups (450 g) plain flour
- ½ tsp salt
- 1 cup (140 g) roasted peeled hazelnuts
- ⅓ cup (75 g) demerara sugar
- 1 tsp mixed spice
- 100 g butter, extra, melted
- 1 tbsp finely grated orange rind
- 1 tbsp finely grated lemon rind
- 2 tbsps demerara sugar, extra
- 250 g fig jam
- 5 figs (300 g), torn in half
Combine yeast, caster sugar and milk in a large bowl; cover, stand in a warm place for 10 mins or until frothy. Add egg yolks, butter, the water, flour and salt; stir until combined. Transfer dough to a lightly floured surface; knead for 10 mins or until smooth and elastic. Place dough in a lightly oiled large bowl; cover, stand in a warm place for 1 hr or until doubled in size.
Process three-quarters of the hazelnuts for 1 min or until finely ground. Combine ground nuts in a small bowl with demerara sugar and mixed spice.
Preheat oven to 200 C. Grease a large oven tray.
Lightly flour a large piece of baking paper; roll dough out on paper into a 25 cm x 45 cm rectangle. Lift dough on paper onto tray, cover with plastic wrap; refrigerate for 1 hr or until firmed slightly. This will assist with shaping the twist.
Combine 80 g of extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1 cm 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.
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.
Bake for 10 mins. Reduce oven temperature to 180 C; bake for a further 35 mins or until golden and hollow sounding when tapped. Transfer twist to a wire rack to cool. Serve topped with remaining halved hazelnuts, fig jam and fresh figs.
TIP This recipe is best made on the day of serving.