Festive Hazelnut Coffee Cake Recipe

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Festive Hazelnut Coffee Cake Recipe
Festive Hazelnut Coffee Cake Recipe photo by Taste of Home
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Festive Hazelnut Coffee Cake Recipe

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4 1 2
Publisher Photo
For many years I made these moist, jolly loaves as Christmas gifts for the elderly in our church or to share at holiday open houses. The hazelnut filling is a wonderful surprise. This is the kind of old-fashioned bread my mother baked when I was a girl. Now our daughter also makes them.
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

Ingredients

  • 1 package (1/4 ounces) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped hazelnuts
  • 1 cup packed brown sugar
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons warm milk
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 cup chopped hazelnuts

Directions

In a bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-in. x 7-in. rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, staring with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
Bake at 350° for 25 minutes or until golden brown. Cool on wire racks.
Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. Yield: 4 loaves.
Originally published as Candy Cane Coffee Cakes in Taste of Home December/January 1999, p39

Nutritional Facts

1 slice: 218 calories, 6g fat (3g saturated fat), 31mg cholesterol, 164mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounces) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped hazelnuts
  • 1 cup packed brown sugar
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons warm milk
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 cup chopped hazelnuts
  1. In a bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-in. x 7-in. rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, staring with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
  3. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks.
  4. Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. Yield: 4 loaves.
Originally published as Candy Cane Coffee Cakes in Taste of Home December/January 1999, p39

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gaylene1126 User ID: 1085471 69750
Reviewed Nov. 12, 2011

"We really enjoy this recipe at our house. When I asked my teenage son which Christmas baking I should start with, he right away said this coffee cake. My husband doesn't even want me to bring this to gatherings because that means less for him!"

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