Hazelnut Buns

Name: Hazelnut Buns
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: Water &frac18; cup; Type 00 flour &frac13; cup; Fresh brewer's yeast 0.04 oz; Fine salt ¼ tsp; Whole grain flour ½ cup; Type 00 flour 1 ½ cup; Water 0.67 cup; Fresh brewer's yeast 1 ¼ tsp; Fine salt 1.67 tsp; Hazelnuts chopped ½ cup; Eggs 1; Chopped hazelnuts ¾ cup

it br de es fr

349

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 349
Carbohydrates g 37.5
of which sugars g 1.6
Protein g 10
Fats g 17.7
of which saturated fat g 1.44
Fiber g 3.9
Cholesterol mg 30
Sodium mg 339

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Makes: 6 pieces
Cost: Low
Note over 18 hours of leavening

PRESENTATION

Hazelnut rolls from Northern Italy bring this kind of magic to the kitchen that's, honestly, tough to beat. You know what makes these hazelnut rolls stand out? The traditional Italian biga. It's a pre-ferment dough that really gives you that deep flavor and super soft texture. And the smell? Just fills the kitchen, seriously good. You’ll notice right away how that extra step pays off—the dough gets to rise slowly, and all those fragrant smells fill the kitchen.

Thing is, the hazelnuts themselves make everything so so tasty. They bring essential oils that just make the whole roll feel super rich. Around places like Piedmont, folks take their time baking—letting things sit just long enough. Which is great. The rolls get this golden crust outside while staying moist and light inside. It’s really about patience, and you can totally taste the care in each bite. Stick with plain hazelnut rolls or add chocolate for a sweet twist like chocolate hazelnut rolls.

In Northern Italy, these rolls aren’t just for one occasion. No question. People love them for breakfast, especially when they get a bit sweet with a sprinkle of sugar or some chocolate chips mixed in. Super tasty. They work just as well later in the day, split open and stuffed with cured meats or creamy cheese. Turning them into a quick meal that’s still a bit tender and special. Some people even use the dough for hazelnut cinnamon rolls or make hazelnut sweet rolls with a touch of spice. They have this crispy edge if you let them brown up—something folks in Italy really go for. No matter how you serve them, you end up with a snack or meal that feels like it belongs in a local bakery or at a long family lunch.

Every bite has that classic Italian mix of simple ingredients done right, with all the aroma of fresh bread and toasted nuts hanging in the air. Really, you get why fresh, homemade bread is such a big deal in Italian homes—hazelnut rolls just make it so clear. Whether on a quiet morning or as a treat with friends, these rolls capture the heart of Italian comfort food perfectly. Pretty simple.

INGREDIENTS

349

Calories per serving

Ingredients for the starter: Water ⅛ cup (32 g); Type 00 flour ⅓ cup (50 g); Fresh brewer's yeast 0.04 oz (1 g); Fine salt ¼ tsp

for 6 buns of about 3 oz each: Whole grain flour ½ cup (60 g); Type 00 flour 1 ½ cup (200 g); Water 0.67 cup (150 g); Fresh brewer's yeast 1 ¼ tsp (5 g); Fine salt 1.67 tsp (10 g); Hazelnuts ½ cup (60 g) - chopped

for the topping: Eggs 1; Chopped hazelnuts ¾ cup (100 g)

Preparation

How to prepare Hazelnut Buns

To prepare the hazelnut buns, start making the starter at least 12 hours in advance (you can start the night before to bake the next day). In a bowl, pour 50 g (1/4 cup) of all-purpose flour, 1 g of fresh crumbled yeast 1, and, while stirring with a fork, gradually add 32 g (about 2 tbsps) of water at room temperature 2. Knead with your fingertips 3

add 1/4 teaspoon of salt 4 and knead again. Cover with plastic wrap 5 and let it mature at room temperature for at least 12 hours. Once the starter is mature 6, you can proceed with the dough.

In the bowl of a stand mixer fitted with a hook, pour 200 g (1 2/3 cups) of all-purpose flour and 5 g (1 tsp) of fresh crumbled yeast 7, add 60 g (1/2 cup) of whole wheat flour 8 and the starter you prepared earlier 9.

Start the mixer at moderate speed and pour in 150 g (2/3 cup) of water at room temperature gradually 10; knead for about 5 minutes, then add 10 g (2 tsps) of salt 11 and once absorbed, add 60 g (2 oz) of chopped hazelnuts 12.

Continue working the dough until it is smooth and elastic 13. Transfer it to a work surface 14, fold it over itself to form a spherical shape 15.

Place it inside a bowl, cover with plastic wrap 16, and let it rise in a warm environment (an oven turned off with just the light on will be perfect, keeping a temperature of 78-82°F) for about 4 hours or until it doubles in size 17. Now transfer it to a floured surface 18

and shape it into a log 19 that you will divide into 6 pieces of about 3 oz each 20. Take a piece and, using the outer part of your hands, roll it on the surface to form a spherical shape 21.

Repeat the same operation for the other 5 portions of dough 22. At this point, beat an egg in a small bowl 23 and dip each ball first in the egg 24

and then in the chopped hazelnuts 25, placing them on a baking tray lined with parchment paper, ensuring the side with small folds is against the tray to prevent them from opening during rising 26. Let them rise for another two and a half hours, again in an oven turned off with just the light on (78-82°F) 27.

Then remove the buns and heat the oven in static mode to 428°F, placing a pot filled with water at the base; bake the tray of hazelnut buns for 15 minutes at the indicated temperature. After this time, remove the pot from the oven, being careful not to burn yourself, and reduce the temperature to 392°F; continue baking for another 5 minutes, wedging an oven mitt between the oven door and its frame to simulate the open oven valve. When they are golden brown, remove the hazelnut buns 28 and let them cool on a wire rack 29 before serving them 30.

Storage

Hazelnut buns can be stored for 1-2 days in a paper bag. If you prefer, you can freeze them once cooked or before the second rise. Just thaw and let them rise before baking.