Ingredients with Measurements:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 egg
- 1/2 tsp salt
- 3 1/2 cups all-purpose flour
- 1/2 cup hazelnuts, chopped
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine warm milk, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy.
2. Add melted butter, egg, and salt to the bowl and mix until combined.
3. Gradually add in all-purpose flour, mixing until a dough forms.
4. Knead the dough with the dough hook attachment for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.
6. Preheat the oven to 375°F.
7. Roll out the dough on a floured surface into a rectangle shape.
8. Spread raspberry jam over the dough, leaving a 1-inch border around the edges.
9. Sprinkle chopped hazelnuts over the jam.
10. Roll up the dough tightly, starting from the long end.
11. Cut the rolled dough into 12 equal pieces and place them on a parchment-lined baking sheet.
12. Let the dough rise for an additional 20 minutes.
13. Bake the Hazelnut Skolebrød for 20-25 minutes until golden brown.
14. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
15. Once the Hazelnut Skolebrød are done baking, brush the glaze over the warm rolls.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 1 hour 45 minutes
Temperature:
375°F
Serving size:
12 rolls
Nutritional information:
Calories per serving: 290
Fat per serving: 10g
Carbohydrates per serving: 44g
Protein per serving: 6g
Substitutions for ingredients:
- Almonds or pecans can be substituted for hazelnuts.
- Any flavor of jam can be used instead of raspberry jam.
Variations:
- Add chocolate chips to the filling for a chocolate-hazelnut version.
- Use cream cheese frosting instead of glaze for a richer topping.
Tips and Tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it to double in size.
- Brushing the glaze on while the rolls are still warm will help it to soak in better.
Storage Instructions:
Store Hazelnut Skolebrød in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the rolls in a 350°F oven for 5-10 minutes until warmed through.
Presentation Ideas:
Arrange the Hazelnut Skolebrød on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Sprinkle additional chopped hazelnuts over the glaze for added crunch.
Pairings:
Serve Hazelnut Skolebrød with a cup of coffee or tea for a delicious breakfast or snack.
Suggested Side Dishes:
Serve with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the rolls are browning too quickly, cover them with foil.
Food Safety Advice:
Make sure to wash your hands and any surfaces that come into contact with the dough to prevent the spread of bacteria.
Food History:
Skolebrød is a traditional Norwegian sweet roll that is typically filled with custard and topped with coconut.
Flavor Profiles:
Hazelnut Skolebrød is sweet, nutty, and slightly tangy from the raspberry jam.
Serving Suggestions:
Serve Hazelnut Skolebrød warm or at room temperature for the best flavor.
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Region: Norwegian