After a year of cakes and a year of cookies, I've decided to make 2014 a year of bread. Late as always, but here's my January bread: Nøddestollen.
They are my niece's favourite so I make them quite often. They taste really well and as a bonus, they fill your rooms with a wonderful smell!
Here's the recipe if you'd like to try:
100 g hazelnuts
20 g yeast
1 dl milk
1 tablespoon sugar
1,5 teaspoon salt
1 tablespoon vanilla sugar
150 g soft butter
400 g flour
30 g butter
2 tablespoon powder sugar
0,5 tablespoon vanilla sugar
Chop the hazelnuts into 'flour.'
Crumbl the yeast into a bowl.
Heat the milk until 40 degrees C and mix with the yeast.
Add eggs, sugar, salt, vanilla sugar, hazelnut flour and ¾ of the flour.
Knead dough in a mixer for at least 20 minutes at a slow speed.
Add the soft butter.
Add the rest of the flour if necessary. The dough must be greasy, but still possible to work with.
Put the dough on a table sprinkled with flour. Leave for 20 minutes.
Divide the dough into 90 g pieces. Leave for 5 minutes.
Form the dough into oblong buns.
Place them close to each other - almost touching - on a baking sheet covered with baking paper.
Cover them with a tea towel and leave them for 30 minutes.
Bake in a 190 degrees C hot oven until golden, app. 15-20 minutes.
Let them cool.
Melt the butter and leave until the whey 'sinks'.
Brush the bread/buns with the clear butter and sprinkle with the vanilla/powder sugar mix.
Serve with butter.