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Nutty Twist Recipe

Nutty Twist Recipe

Ingredients: Makes one 450 g/1 lb loaf

For the dough:
15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
40 g/1.5 oz,/3 tbsp caster (superfine) sugar
100 ml/3.5 fl oz/6.5 tbsp warm milk

350 g/12 oz/3 cups strong plain (bread) flour
2.5 ml/0.5 tsp salt
50 g/2 oz butter or margarine, melted
1 egg
For the filling and glaze:
100 g/4 oz/1 cup ground almonds

2 egg whites
50 g/2 oz caster (superfine) sugar
2.5 ml/0.5 tsp ground cinnamon

100 g/4 oz/1 cup ground hazelnuts

1 egg yolk


To make the dough, blend the yeast with 5 ml/1 tsp of the sugar and a little of the milk and leave in a warm place for 20 minutes until frothy. Mix the flour and salt in a bowl and make a well in the centre. Mix in the yeast mixture, the remaining sugar and milk, the melted butter or margarine and the egg and mix to a smooth dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Roll out the dough on a lightly floured surface to a 30 x 40 cm/12 x 16 in rectangle. Mix together the filling ingredients, except the egg yolk, until you have a smooth paste, then spread over the dough, just short of the edges. Brush the edges with a little of the egg yolk, then roll up the dough from the long side. Cut the dough exactly in half lengthways, then twist the two pieces together, sealing the ends. Place on a greased baking (cookie) sheet, cover and leave in a warm place for 30 minutes until doubled in size. Brush with egg yolk and bake in a preheated oven at 190C/375F/gas mark 5 for 30 minutes until golden brown.

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