Name: Swiss Hazelnut Horseshoe Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 2g yeast; 75g milk; 40g butter; 2g salt; 10g egg; 15g Caster sugar; 75g Hazelnut chopped; 15g water; 12g maltose; 2g Cinnamon powder

Swiss Hazelnut Horseshoe Bread

by Food·Color

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

When I saw that bag of hazelnuts, I immediately thought of the hazelnut horseshoe bread I once saw. The opportunity is not to be missed, immediately put into action.
The dough is reminiscent of Briouxiu, and the amount of butter is nearly one-third of the flour. At first I thought that the glucose used for hazelnut filling was glucose powder. Later, I found the video and saw that glucose corresponds to a colorless and transparent liquid. Guess it should be glucose syrup or water syrup. What if there is swelling? Simply using maltose instead, it seems that there is nothing wrong with it.
Later, I began to feel that the recipe was so vague: the horseshoe bread in the finished picture was clearly cut, but there was no text or picture about the cut in the steps. I took it for granted, but the results later showed that the cut was really ugly. . . . "

Swiss Hazelnut Horseshoe Bread

1. Dough ingredients: 150 grams of high-gluten flour, 2 grams of yeast, 75 grams of milk, 40 grams of butter, 2 grams of salt, 10 grams of eggs, 15 grams of fine sugar.

2. Pour the dough ingredients except butter and salt into a large basin.

3. Stir until smooth, add butter in portions and stir.

4. After the butter is absorbed, add salt.

5. Continue mixing until the dough is complete.

6. Put it in a large bowl, cover with plastic wrap, and let it rise for 45 minutes.

7. Hazelnut filling: 75 grams of chopped hazelnuts, 15 grams of water, 37 grams of caster sugar, 5 grams of butter, 12 grams of maltose, and 2 grams of cinnamon powder.

8. The hazelnuts are roasted and put in the food processor.

9. Beat into crumbles.

10. Pour into a bowl, add sugar and mix well.

11. Add cinnamon powder and mix well.

12. Add butter, water, and maltose.

13. Mix well.

14. Put it into a piping bag and set aside.

15. Push the dough into large pieces, put it in the refrigerator, refrigerate and proof for about 60 minutes.

16. Take it out and roll it into a square.

17. Squeeze the hazelnut filling onto the dough.

18. Roll up.

19. Cut off.

20. Tighten the mouth into a cylindrical shape, prepare one by one, and put it in the refrigerator for 20 minutes.

21. Take it out and cut both ends neatly.

22. Arrange into a horseshoe shape and let it stand for 1 hour at the end.

23. Brush egg liquid on the surface to make an incision.

24. Put it in the oven, middle level, and fire 180 degrees up and down, and bake for about 15-20 minutes.

25. The surface is golden and baked.

Tips:
The amount of cinnamon powder can be increased or decreased according to your preference.
When rolling the cylinder, pinch the mouth tightly to avoid cracking during baking.
The baking time and firepower need to be adjusted according to the actual situation.