Hazelnut Streusel Bread recipe on sweetenufblog.ca
Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.
I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.
To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes. No peeled hazelnuts (or filberts as they are sometimes labeled), on hand? Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally. Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins. Don’t be worried if some of the skins remain.
Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!
Hazelnut Streusel Bread
Preheat oven to 350F. Grease a 9 x 5-inch loaf pan.
For the Streusel:
3 tbsp all-purpose flour
1/4 cup packed brown sugar
1 tsp cinnamon
3 tbsp cold butter
1/2 cup hazelnuts, rough chopped (toasted and peeled)
For the Batter
1/3 cup hazelnuts (toasted and peeled)
2/3 cup granulated sugar
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tablespoons butter, room temperature
1 tsp vanilla
3/4 cup sour cream or plain yogurt
1/2 cup chocolate chips or chocolate chunks
For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly. Transfer to a bowl and add in the 1/2 cup chopped hazelnuts. Set aside.
For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground. Add the flour, baking powder, baking soda and salt and process to combine. Transfer to a large bowl.
In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy. Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined. Add in sour cream and process. Scrape into bowl with the dry ingredients and stir together. Add chocolate chips and fold in.
Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.
Bake for approximately 45-50 minutes, rotating halfway through baking. Toothpick inserted in centre will come out clean.
Let cool completely and slice!
I have never met a Brownie I didn’t like. Whether cakey, chewy, marbled, full of nuts or not, a Brownie is always a great sweet treat option.
I’m not sure whether I can honestly say these brownie cookies surpass the allure of a big Brownie square calling out to be consumed but since these cookies bake up faster they deserve an additonal ‘brownie’ point in my sweetenuf opinion.
I added in some Godiva milk chocolate caramels I had on hand but pretty much anything from nuts to chopped dark chocolate or even a few peanut butter cups would enhance these soft and fudgey cookies.
Adding in eggs to melted butter and chocolate, sugar and vanilla
Stir in dry ingredients
Fold in add-ins of your choice
Perfection – Brownie Cookies
Preheat oven to 350F. Line a large cookie sheet with parchment.
4 tablespoons butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup of your favourite add-ins, white chocolate, nuts, peanut butter cups, etc.
In microwave safe bowl melt butter and chocolate on low and stir until smooth. Add in sugar, salt and vanilla and stir. Add in eggs one at a time ad mix until well combined.
Add in flour and baking powder and mix until combined. Then fold in add-ins.
Drop cookies by tablespoon or scoop onto prepared sheet.
Bake 8 minutes. Cookies will be puffed and barely set. Remove from oven and let cool. Makes approximately 12-15 cookies.
I notice I’m on a maple and brown sugar roll lately. Quite a few of the recipes I’ve been posting contain brown sugar or maple and today is no different. (Note: Not that I think this is a bad thing…)
The scones (which, have you noticed, seem to be the new cupcake, as in there are now shops specializing in scones…) today are Oatmeal Maple Pecan, just slightly different than the small batch Maple Pecan Scones I posted a few weeks ago.
The key to this recipe is toasting the oatmeal and pecans to enhance and add some depth of flavour to the scones. Mixed almost completely in a food processor these scones don’t get much easier. A little sweet maple glaze adds just another hit of yum!
Makes about 8 scones. Preheat oven to 375F.
1 1/2 cups old fashioned or quick oats
1/4 cup milk
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/3 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold butter, cut into 1/4-inch pieces
Begin by spreading oats and pecans on baking sheet and toast in oven. Shake and check to make sure they toast fairly evenly. Remove from oven and let cool.
Increase oven heat to 425F and line a baking sheet with parchment.
In a measuring cup whisk together the milk, cream and egg. Set aside a tablespoon to brush scones with before baking.
In food processor, pulse the flour, sugar, baking powder and salt. Scatter the cold butter over the flour mixture and pulse until the mixture looks like coarse cornmeal. Transfer the mixture to a large bowl and add in the cooled oats/pecans then fold in the milk mixture until dough begins to form.
Dust flour on surface and turn out dough plus any loose flour bits and pat dough into a 7-inch round. If sticky, sprinkle a bit of flour on top or wet your hands to help shape the round. The round should be about 1-inch thick. Cut the round into 8 wedges and brush with the reserved milk mixture.
Bake 12-15 minutes until golden. Cool and re-cut into wedges.
For Maple Glaze combine 1 cup of icing sugar with maple syrup to make pourable glaze. Drizzle on cooled scones.
Now enjoy and I am absolutely positive the oats in this means having a second scone is A O.K.