Soft hazelnut and coffee bread

Ingredients

For the starter:

25 grams bread flour

For the dough:

275 grams bread flour

165 grams skim milk

10 grams milk powder

30 grams white sugar

10 grams coffee

40 grams cooked hazelnut

40 grams raisin

1/2 teaspoon yeast

1/2 teaspoon salt

20 grams butter

Method

1. Immerse raisins in wine, until soft

 

2. Pour bread flour for the starter in a large bowl, pour some boiling water in the bowl, mix until even, knead, roll into a dough, put the bowl in the refrigerator to refrigerate for 8 hours

 

3. Take out the raisins, drain, crush the hazelnuts

 

4. Take out the bowl from the refrigerator, pour all the ingredients but raisins, butter, and hazelnuts in the bowl, pour some water in the bowl, mix until even, knead

 

5. Roll into a dough, put the bowl in the refrigerator to refrigerate for 30 minutes

 

6. Take out the bowl, roll the dough until smooth and elastic

 

7. Pour butter in the dough

 

8. Mix until even and smooth

 

9. Pour raisins and hazelnuts in the dough, mix until even

 

10. Put the dough in a warm room to rise

 

11. Until doubled in size

 

12. Roll gently the dough to remove the air bubbles

 

13. Divide the dough into 4 equal pieces, roll each piece into a ball

 

14. Cover the doughs with plastic wrap, set aside to rest for 15 minutes

 

15. Roll each dough into a oval

 

16. Turn over each dough, fold and roll

 

17. Roll each dough into an olive

 

18. Put the dough in the baking pan

 

19. Put the baking pan in the oven, put a bowl of hot water in the oven, set aside to rise, until doubled in size

 

20. Take out the baking pan, brush each dough with water, sprinkle each dough with wholemeal bread flour

 

21. Make some gashes in the top of each dough

 

22. Preheat the oven to 180 °C, put the baking pan in the oven, bake for 30 minutes, until golden brown

 

23. Take out the baking pan, remove the breads from the baking pan

 

24. Done, enjoy

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