Hazelnut Ring (Haselnuss-Kranz)

A community recipe by natusik

Not tested or verified by Nigella.com

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Introduction

This sweet shortcrust pastry recipe is from the book "German Baking Today" by Oetker and makes an utterly delicious cake.The original recipe calls for bitter almond aroma in the filling but I always leave that out. I only have the german edition of the book, so I give the recipe here in my own words. If you should have any problems, I would be happy to help.

Ingredients

Serves: 6-8

Metric Cups

For the Pastry

300 grams plain flour
2 teaspoons baking powder
100 grams sugar
1 tablespoon vanilla extract
1 medium egg
2 tablespoons water (or milk)
125 grams butter (cold and cubed)

For the Filling

200 grams ground hazelnuts
100 grams sugar
1 medium egg white
5 tablespoons evaporated milk

For the Glaze

1 medium egg yolk
1 tablespoon evaporated milk

For the Pastry

11 ounces all-purpose flour
2 teaspoons baking powder
4 ounces sugar
1 tablespoon vanilla extract
1 medium egg
2 tablespoons water (or milk)
4 ounces butter (cold and cubed)

For the Filling

7 ounces hazelnut meal
4 ounces sugar
1 medium egg white
5 tablespoons evaporated milk

For the Glaze

1 medium egg yolk
1 tablespoon evaporated milk

Method

Hazelnut Ring (Haselnuss-Kranz) is a community recipe submitted by natusik and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the shortcrust pastry:

Sift together the flour, baking powder and sugar into a big bowl. Make a hollow circle in the powdered mix and add the egg, vanilla extract, the water or milk and the cubed butter.

"Cut" everything with a knife until crumbly. Knead the resultant dough with your (cool) hands until the consistency is smooth. Roll this into a ball, cover with clingfilm and allow to rest in the fridge for half an hour.

Roll out on a lightly floured surface until it makes a rectangle of the size approx. 30cm x 40cm. I think it's easier to roll it out between two sheets of clingfilm.

Mix together the ground hazelnuts, sugar, egg white and evaporated milk and spread it all out on the dough. Roll the dough up (firmly) from the longer side, make a ring or at least a semi-circle and place on a lined baking sheet.

Mix the egg yolk with the evaporated milk and glaze the Hazelnut Ring with the mixture.

Cut slices, "in a star shapeâ€œ. The cuts should be at least Â½ cm deep. Bake in an 180Â°C oven for approx. 45 minutes until golden.

To make the shortcrust pastry:

Sift together the flour, baking powder and sugar into a big bowl. Make a hollow circle in the powdered mix and add the egg, vanilla extract, the water or milk and the cubed butter.

Roll out on a lightly floured surface until it makes a rectangle of the size approx. 30cm x 40cm. I think it's easier to roll it out between two sheets of clingfilm.

Mix together the hazelnut meal, sugar, egg white and evaporated milk and spread it all out on the dough. Roll the dough up (firmly) from the longer side, make a ring or at least a semi-circle and place on a lined baking sheet.

Mix the egg yolk with the evaporated milk and glaze the Hazelnut Ring with the mixture.

Cut slices, "in a star shapeâ€œ. The cuts should be at least Â½ cm deep. Bake in an 180Â°C oven for approx. 45 minutes until golden.

Additional Information

To make the pastry you can also use Nigella's method for making pastry in the food processor. It's in HTE.

Tell us what you think

What 1 Other has said

I've been making this recipe for years and then when deciding this morning to make it, I realized the card wasn't anywhere to be found. I'm so glad I found it on the internet. One of the things about the shortbread crust. I often have added an extra yolk just to make it moister and easier to work with - i find its less crumbly and also cracks less during baking. It is an amazing recipe. The germans are all-stars when it comes to rich but not too sweet baking. JUST THE WAY WE LIKE IT

Posted by rauzeuledauz on 15th August 2013

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