Toffee-Coated Hazelnut Spirals

Name: Toffee-Coated Hazelnut Spirals
Ingredients: 1½ ounces (40 g) fresh compressed yeast; 1 cup (240 ml) cold whole milk; 3 eggs; 2 teaspoons (10 g) salt; 1 pound 8 ounces (680 g) bread flour; 6 ounces (170 g) light brown sugar; 4 ounces (115 g) toasted hazelnuts, finely ground; 1½ tablespoons (7 g) ground cinnamon; 5 ounces (140 g) unsalted butter; 5 ounces (140 g) unsalted butter; 2 tablespoons (30 ml) heavy cream; 4 ounces (115 g) granulated sugar; 4 ounces (115 g) granulated sugar; 4 ounces (115 g) granulated sugar; 2 tablespoons (30 ml) or 1½ ounces (40 g) light corn syrup; 2 ounces (55 g) coarsely chopped or crushed hazelnuts; 2 ounces (55 g) coarsely chopped or crushed hazelnuts

Preparation info

Yield:
36
pastries, approximately 2 ounces each

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

I acquired this recipe from an old Danish pastry chef (or so he seemed at the time) when I was a young apprentice. The pastries are made with a soft brioche-type dough and a cinnamon-hazelnut filling, and they are covered with a toffee mixture before baking. Toffee-Coated Hazelnut Spirals are baked in muffin cups or Flexipans so that none of the goodies are lost on this very special breakfast pastry.

Ingredients

Pastry
Breakfast
Dessert
Vegetarian

Ingredients

Method