As the cooler autumn weather sets in and hazelnuts ripen, I love retreating to the kitchen for comforting bakes. This hazelnut wreath is a family favorite—crisp on the outside, nutty and moist within. As an experienced home baker, I've perfected this recipe for effortless results. Follow my detailed steps to create your own.
The wreath pairs beautifully with a warm cup of chocolate milk. Explore my 10 favorite chocolate milk recipes for endless variety.
Pro Tip: Baked goods can be pricey in the Netherlands. For budget-friendly options like ground hazelnuts (around €0.70 per pack), shop across the border in Germany.
Equipment Needed
– Mixer with dough hook (optional)
– Digital scale
– Mixing bowl
– Rolling pin
– Parchment paper
– Baking sheet
– Sharp knife
Hazelnut Wreath
Preparation: 15 min | Baking: 30 min | Total: 45 min
Dish: Dessert | Servings: 12
Author: Tipsvoorjou
Ingredients
- 300 grams flour
- 2 tsp baking powder
- 100 grams sugar
- 1 packet vanilla sugar
- 1 egg (room temperature)
- 2 tbsp milk
- 125 grams butter (room temperature)
For the filling
- 200 grams ground hazelnuts
- 80 grams sugar
- 1 egg yolk
- 1 egg white
- 3-4 tbsp water
For glazing
Instructions
- Mix all dry ingredients together in a bowl.
- Cut in the butter and knead into a dough by hand or with a mixer. My new food processor makes this quick and effortless.
- Roll out the dough on parchment paper to about 1 cm thick.
- Preheat oven to 180°C.
- Combine filling ingredients (except egg white) in a bowl and mix well.
- Whip egg white to stiff peaks, then fold into the hazelnut mixture.
- Spread filling over dough, leaving a border around the edges.
- Brush edges with egg yolk or water to help seal.
- Roll up from the long side, using the parchment to assist.
- Form into a wreath, pinching ends together securely.
- Score the top in zigzags with a knife to prevent tearing.
- Brush with beaten egg yolk mixed with a splash of water.
- Bake 25-40 minutes, depending on your oven, until golden.
This wreath tastes even better after resting a few days—if you can resist! Questions? Share in the comments, and let me know how yours turns out.
