Recipe by CaliforniaJan
This is from my desserts from your bread machine cookbook and calls for hazelnut syrup, which it says can be found by mail order or in gourmet shops. It sounds easy and very tasty.
Top Review by mary winecoff
I made breakfast rolls out of this recipe instead of a cake. There is no sugar in this recipe and my hazelnut syrup was not very sweet so this is more savory than a sweet breakfast. I did enjoy this but my son actually said there were too many nuts! Overall, not hard to make at all. Thanks for sharing. Made for Photo Tag.
- 2 teaspoons yeast
- 2 1⁄2 cups white flour
- 1 teaspoon salt
- 1⁄8 cup unsalted butter, softened
- 2 extra-large eggs
- 1⁄2 cup milk
- 1⁄4 cup hazelnut syrup
- 1 cup hazelnuts, skinned
- 3⁄4 cup hazelnut syrup
- 1⁄4 cup hazelnut-flavored liqueur
- 1⁄4 cup unsalted butter, melted
Directions See How It's Made
- Place all the dough ingredients in the machine, program for Basic Dough, and press Start. After the final cycle, remove the dough and let it rest, covered for 10 minutes. Then proceed with completing the cake.
- Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
- Melt the butter in a saucepan and cool to lukewarm. Leave the butter in the saucepan for the next step.
- Make the topping. Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes. Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
- Lightly grease a 13 x 9-inch pan. Divide the dough into 24 small pieces and roll each piece into a ball. Place the balls in the saucepan of melted butter and shake them gently to coat. Place the balls in the prepared pan and flatten slightly. Spoon the topping over and around the dough. Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
- Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
- Make the glaze. Melt the butter in a small saucepan. Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur. Remove from the heat and set aside. Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake. Pull the cake slightly into buns and drizzle them with the glaze.