CITRUS HAZELNUT TWIST
Do ahead: Twist can be made a day
ahead. Reheat in a 150°C/130°C fan
oven for 15 minutes before serving.
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ STANDING) SERVES 8
3 teaspoons (10g) dried yeast
1½ tablespoons caster sugar
½ cup (125ml) milk, warmed
2 egg yolks
100g butter, melted
¾ cup (180ml) warm water
3 cups (450g) plain flour
½ teaspoon salt
1 cup (140g) roasted peeled hazelnuts
⅓ cup (75g) demerara sugar
1 teaspoon mixed spice
100g butter, melted, extra
1 tablespoon finely grated orange rind
1 tablespoon finely grated lemon rind
2 tablespoons demerara sugar, extra
250g fig jam
5 figs (300g), torn in half
1 Combine yeast, caster sugar and
milk in a large bowl; cover, stand in
a warm place for 10 minutes or until
frothy. Add egg yolks, butter, the
water, flour and salt; stir until
combined. Transfer dough to a lightly
floured surface; knead for 10 minutes
or until smooth and elastic. Place
dough in a lightly oiled large bowl;
cover, stand in a warm place for
1 hour or until doubled in size.
2 Process three−quarters of the
hazelnuts for 1 minute or until finely
ground. Combine ground nuts in a bowl
with demerara sugar and mixed spice.
3 Preheat oven to 200°C/180°C fan.
Grease a large oven tray.
4 Lightly flour a large piece of
baking paper; roll dough out on paper
into a 25cm x 45cm rectangle.
5 Combine 80g of the extra melted
butter with the citrus rinds in a small
bowl. Brush butter mixture over dough,
leaving a 1cm border; top with ground
hazelnut mixture. Firmly roll dough up
from one long side, using the baking
paper as a guide. Using a sharp knife,
cut the roll in half lengthways. Turn
the halves, cut−side out on the baking
paper, then twist together. Form the
twisted lengths into a ring, pressing
the two ends together to join.
6 Transfer the ring, carefully lifting
it with the baking paper, onto the
oven tray. Brush with remaining extra
melted butter; sprinkle with extra
demerara sugar.
7 Bake for 10 minutes. Reduce oven
to 180°C/160°C fan; bake for a further
35 minutes or until golden and hollow
sounding when tapped. Transfer to a
wire rack to cool. Halve remaining
roasted hazelnuts; sprinkle on twist.
Serve with fig jam and fresh figs.COOK’S
NOTES
CITRUS HAZELNUT TWIST
You can use whole roasted
almonds instead of
hazelnuts, if you like.Christmas Breakfast
CITRUS
HAZELNUT
TWIST22