Lightly Sweet Hazelnut Yeast Bread with Toasted Nuts

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes (active)
• Cook Time: 35 minutes
• Total Time: 3 hours 10 minutes (includes rising and cooling)

Quick Ingredients

• Bread flour: 3 1/4 cups (390 g), plus more for dusting
• Instant yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Fine salt: 1 1/4 tsp (7 g)
• Warm whole milk (100–110°F / 38–43°C): 1 cup (240 g)
• Large egg: 1
• Unsalted butter, softened: 4 tbsp (56 g)
• Vanilla extract: 1 tsp
• Toasted hazelnuts, chopped: 1 cup (135 g)
• Egg wash: 1 egg + 1 tbsp (15 g) milk

Do This

• 1. Toast hazelnuts at 350°F (175°C) for 8–10 minutes; cool, rub off skins, chop.
• 2. Mix flour, yeast, sugar, and salt; add warm milk, egg, butter, and vanilla; knead 8–10 minutes.
• 3. Knead in chopped hazelnuts until evenly distributed.
• 4. Let dough rise covered until doubled, 60–90 minutes.
• 5. Shape into a loaf and place in a greased 9 x 5-inch pan; proof 35–55 minutes.
• 6. Brush with egg wash; bake at 375°F (190°C) for 32–38 minutes.
• 7. Cool 10 minutes in pan, then 60 minutes on a rack before slicing.

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Why You’ll Love This Recipe

• Rich, nutty aroma: Toasted hazelnuts perfume the whole loaf as it bakes.
• Lightly sweet and versatile: Great for breakfast, snacking, or alongside soups and salads.
• Crunch in every bite: Chopped nuts add a satisfying texture throughout the crumb.
• Bakery-style at home: Soft, tender slices with a beautiful golden crust.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter
• Pantry: Bread flour, granulated sugar, instant yeast, fine salt, vanilla extract, hazelnuts

Full Ingredients

Hazelnuts

• Raw hazelnuts: 1 cup (135 g)

Dough

• Bread flour: 3 1/4 cups (390 g), plus more for dusting
• Instant yeast: 2 1/4 teaspoons (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Fine salt: 1 1/4 teaspoons (7 g)
• Whole milk, warmed to 100–110°F (38–43°C): 1 cup (240 g)
• Large egg: 1 (about 50 g without shell)
• Unsalted butter, softened: 4 tablespoons (56 g)
• Vanilla extract: 1 teaspoon (5 g)

Egg Wash (for shine)

• Large egg: 1
• Whole milk: 1 tablespoon (15 g)

Step-by-Step Instructions

Step 1: Toast and prep the hazelnuts

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a rimmed baking sheet in a single layer and toast for 8–10 minutes, until fragrant and the skins begin to loosen.

Transfer the warm nuts to a clean kitchen towel and rub briskly to remove as much skin as you can (it does not have to be perfect). Let cool completely, then chop into pea-sized pieces. Set aside.

Step 2: Mix the dough

In a large bowl (or the bowl of a stand mixer), whisk together the bread flour, instant yeast, sugar, and salt.

Add the warm milk (100–110°F / 38–43°C), egg, softened butter, and vanilla. Stir with a sturdy spoon or dough hook until a shaggy dough forms and no dry flour remains.

Step 3: Knead until smooth

Stand mixer: Knead with the dough hook on medium-low speed for 8 minutes.
By hand: Turn dough out onto a lightly floured surface and knead for 10 minutes.

The dough should be smooth, elastic, and slightly tacky (not sticky). If it is very sticky, add flour 1 tablespoon at a time (up to about 2–3 tablespoons total), kneading between additions.

Step 4: Knead in the hazelnuts

Flatten the dough slightly and sprinkle the chopped toasted hazelnuts over the top. Fold the dough over the nuts and knead gently for 1–2 minutes, just until the nuts are evenly distributed.

If a few nuts pop out, just press them back in.

Step 5: First rise (bulk fermentation)

Lightly grease a clean bowl. Place the dough inside, turning once so the top is lightly coated. Cover tightly with plastic wrap or a damp towel.

Let rise in a warm spot until doubled in size, 60–90 minutes. (In a cooler kitchen, it may take closer to 90 minutes.)

Step 6: Shape the loaf and pan it

Grease a 9 x 5-inch loaf pan. Turn the dough out onto a lightly floured surface and press it gently into a rectangle about 8 x 12 inches.

Starting from a short end, roll the dough up into a tight log. Pinch the seam closed and tuck the ends under slightly. Place seam-side down in the prepared pan.

Step 7: Second rise (proof) and egg wash

Cover the pan lightly and let the loaf rise until the dough crowns about 1 inch above the rim, 35–55 minutes.

About 15 minutes before baking, preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash. Gently brush a thin layer over the top of the risen loaf (avoid pressing down).

Step 8: Bake, cool, and slice

Bake at 375°F (190°C) for 32–38 minutes, until deep golden brown. The loaf should sound hollow when tapped, and an instant-read thermometer inserted into the center should read 190–195°F (88–90°C).

If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.

Cool in the pan for 10 minutes, then turn out onto a wire rack and cool for at least 60 minutes before slicing. This resting time helps the crumb set so slices stay soft instead of gummy.

Pro Tips

• Toast the nuts (don’t skip it): Toasting intensifies hazelnut flavor and keeps the bread from tasting flat.
• Chop evenly: Aim for pea-sized pieces so the loaf slices cleanly without tearing.
• Watch the dough, not the clock: Rising times vary with room temperature. Look for “doubled” on the first rise and a nicely domed top on the second.
• Measure flour thoughtfully: If using cups, spoon flour into the measuring cup and level it off to avoid packing in too much.
• Cool completely for best texture: Warm bread is tempting, but waiting helps the crumb stay tender and sliceable.

Variations

• Honey-hazelnut loaf: Replace sugar with 3 tablespoons (63 g) honey and reduce milk to 3/4 cup + 2 tablespoons (210 g).
• Orange-hazelnut bread: Add 1 tablespoon finely grated orange zest with the wet ingredients for a bright, cozy aroma.
• Cinnamon-hazelnut swirl: After shaping into a rectangle, sprinkle with 2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon, then roll up and bake as directed.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or tightly wrapped for up to 3 days. For longer storage, slice the loaf and freeze in a freezer bag for up to 2 months. Thaw slices at room temperature or toast straight from frozen.

Make-ahead option: after shaping and placing in the loaf pan, cover tightly and refrigerate for up to 12 hours. The next day, let it sit at room temperature until the dough crowns about 1 inch over the rim (typically 60–90 minutes), then egg wash and bake.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 220 calories, 8 g protein, 30 g carbohydrates, 8 g fat, 2 g fiber, 6 g sugar, 230 mg sodium.