Chocolate Hazelnut Twists is soft, golden dough wrapped around Nutella and chopped hazelnuts, baked, and dusted with confectioners’ sugar for a sweet and indulgent treat! Everyone will think you got them from a bakery, but they are easy enough to make yourself! If you are a Nutella fan, I also have Air Fryer Nutella Bombs you will love!
Ingredients & Substitutions
Yeast: Look for a packet of active dry yeast. It will need about 5 minutes to activate (or bloom) in a warm mixture of milk, melted butter, and sugar. Be sure the warm milk and butter is about 110°F. If it is too hot, it will kill the yeast; if too cold, the yeast will not be activated.
Eggs: Add just the yolks to the dough, but save the egg whites for the egg wash. The egg wash brushed over the twists before they are baked gives them a nice, golden look.
Nutella: Nutella is a beautiful thing. It is a popular brand of creamy chocolate-hazelnut flavored spread. It is enjoyed as a spread on bread, toast, or other baked goods.
Hazelnuts: Finely chop hazelnuts to sprinkle over the Nutella for a nice crunch and added flavor. You could leave out the nuts if preferred.
Can I Make Chocolate Hazelnut Twists Without A Mixer?
Yes, you can knead the soft pasty dough by hand, but if you have a stand mixer with a dough hook, this recipe is a piece of cake! Once kneaded, the dough needs to rise until doubled in bulk, and then you can get to the fun part of rolling, filling, cutting, and twisting!
How To Store Chocolate Hazelnut Twists
To store chocolate hazelnut twists, first, let the twists cool completely. Then, store them in an airtight container for up to 1-2 days. I do not recommend storing the twists in the refrigerator; that can dry them out faster. For longer storage, freeze the chocolate hazelnut twists.
Freezing Chocolate Hazelnut Twists
To freeze chocolate hazelnut twists, first, let them cool completely. Next, wrap the twists (individually or the entire batch) in plastic wrap. Place the wrapped twists in a freezer-safe container. They can be frozen for up to 1-2 months. When ready to enjoy, let the twists thaw at room temperature.
Chocolate Hazelnut Twists
- 1 cup (245 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- 1 packet (2 ¼ teaspoons) active dry yeast
- 4 tablespoons granulated sugar, divided
- 2 large egg yolks, reserving egg whites for egg wash, room temperature
- ⅛ teaspoon kosher salt
- 3 cups (375 g) all-purpose flour
- ¾ cup (222 g) Nutella
- ¼ cup (29 g) finely chopped hazelnuts
- confectioners' sugar, for dusting
- To a heat-safe dish, add milk and butter. Microwave for 1 minute, or until butter completely melts and the mixture reaches 110°F-120°F, mixing to combine.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk mixture, yeast, and 1 tablespoon granulated sugar. Let the yeast activate for 5 minutes.
- With the mixer on medium speed, add egg yolks, remaining 3 tablespoons sugar, and salt. Add flour and knead for about 3-5 minutes or until a soft, smooth dough forms.
- Spray a large bowl with nonstick cooking spray. Place the dough into the greased bowl. Then, flip it over so that the top of the dough is also greased. Cover the bowl with a clean towel and let it rise for about an hour, or until doubled in size.
- When ready, preheat oven to 375°F and spray a muffin tin with nonstick cooking spray.
- Divide dough in two. Roll one half out into a 14 x 10-inch rectangle.
- In a microwave-safe bowl, heat Nutella for about 20 seconds, or until thinned out and spreadable. Spread it over the dough, leaving about a ¼-inch border of dough. Sprinkle hazelnuts over the Nutella.
- Roll out the other half of the dough into a second 14 x 10-inch rectangle. Place it on top of the filling, pressing the edges together to seal. Cut into 12, 14-inch strips. (This works best using a pizza cutter and cutting the dough into 4 long strips and then cutting each of those into 3 strips.)
- Take each strip and twist it into a coil (about 7 twists). Roll each twist into a cinnamon roll shape, tucking in the end piece of dough. Place each into a muffin cup.
- In a small bowl, mix the egg whites with 1 tablespoon water. Brush over the tops of the twists. Bake 14-16 minutes, or until golden brown.
- Immediately remove from the twists from the muffin cups and place on a cooling rack to cool for 5 minutes. Dust with confectioners' sugar, and serve warm.
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