Breakfast

    Schnecken

    schnecken

    (Hazelnut Cinnamon Rolls)

    Dough

    • 3 1/3 cups bread flour
    • 3 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/4 ounce fast rise yeast or 1 tablespoon fresh yeast
    • 1/3 cup unsalted butter
    • 1/2 cup milk, plus
    • 2 tablespoons milk
    • 2 large eggs

    Syrup

    • 1/2 cup unsalted butter, plus
    • 1 tablespoon unsalted butter
    • 2 tablespoons turbinado sugar ( brand Sugar in the Raw)
    • 4 tablespoons maple syrup
    • 3 tablespoons light corn syrup
    • 1 cup hazelnut pieces

    Glaze

    • 1 large eggs
    • 2 tablespoons milk

    Filling

    • 3 tablespoons sugar
    • 1/2 cup light brown raw sugar (demerara) or 1/2 cup turbinado sugar ( brand Sugar in the Raw)
    • 1 tablespoon cinnamon

    Directions

    1. Butter a 12-cup muffin pan.
    2. Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later) large enough to cover muffin pan.
    3. Combine flour, sugar, salt and yeast in a large mixing bowl.
    4. Melt butter in the milk over very low heat and beat in eggs.
    5. Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
    6. Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with hazelnuts (about a tablespoonful in each sticky-based waiting cup.).
    7. Preheat oven to 350.
    8. Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
    9. Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
    10. Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
    11. Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden.
    12. Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
    13. Cool, then enjoy!

     

    Hazelnut Waffles

    hazelnut waffles

    1-1/4 cups sifted flour
    2-1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 tablespoon sugar
    2 eggs, separated
    1 cup milk
    2 tablespoons butter or margarine, melted
    3/4 cup roasted & chopped Oregon hazelnuts

    Yield: 4 servings

    Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

     

    Hazelnut Syrup
    1/2 cup chopped Oregon hazelnuts
    2 tablespoons butter or margarine
    3/4 cup maple syrup

    Yield: about 1-1/4 cups

    In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.

     

    Cranberry Pear Sauce
    2 cups fresh or frozen cranberries
    1 cup orange juice
    2/3 cup sugar
    2 Pears, peeled, cored, cut into 1″ cubes

    Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan.  Reduce heat to low boil and cook for 7 minutes.  Add pears and continue to low boil for 6 to 8 minutes until betties burst, pears are softened and mixture is reduced to 2 cups.  Remove from heat.  Add to waffles with dollop of whipped topping and extra hazelnuts.