Citrus hazelnut bread twist

This citrus hazelnut bread twist tastes as good as it looks!

  • 1 hr 15 mins cooking
  • Serves 8
  • Print
This soft & fluffy twisted sweet yeast bread with fig jam and toasted hazelnuts will make a gorgeous centerpiece at any morning or afternoon tea.


  • 3 teaspoons (10g) dried yeast
  • 1½ tablespoons caster sugar
  • ½ cup (125ml) milk, warmed
  • 2 egg yolks
  • 100 grams butter, melted
  • ¾ cup (180ml) warm water
  • 3 cups (450g) plain flour
  • ½ teaspoon salt
  • 1 cup (140g) roasted peeled hazelnuts
  • 1/3 cup (75g) demerara sugar
  • 1 teaspoon mixed spice
  • 100 grams butter, extra, melted
  • 1 tablespoon finely grated orange rind
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons demerara sugar, extra
  • 250 grams fig jam
  • 5 figs (300g), torn in half


  • 1
    Combine yeast, caster sugar and milk in a large bowl; cover, stand in a warm place for 10 minutes or until frothy. Add egg yolks, butter, the water, flour and salt; stir until combined. Transfer dough to a lightly floured surface; knead for 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl; cover, stand in a warm place for 1 hour or until doubled in size.
  • 2
    Process three-quarters of the hazelnuts for 1 minute or until finely ground. Combine ground nuts in a small bowl with demerara sugar and mixed spice.
  • 3
    Preheat oven to 200°C. Grease a large oven tray.
  • 4
    Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle. Lift dough on paper onto tray, cover with plastic wrap; refrigerate for 1 hour or until firmed slightly. (This will assist with shaping the twist.)
  • 5
    Combine 80g (2½ ounces) of extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1cm border; top with ground hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, cut-side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to join.
  • 6
    Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with remaining extra melted butter; sprinkle with extra demerara sugar.
  • 7
    Bake for 10 minutes. Reduce oven temperature to 180°C; bake for a further 35 minutes or until golden and hollow sounding when tapped. Transfer twist to a wire rack to cool. Serve topped with remaining halved hazelnuts, fig jam and fresh figs.


This recipe is best made on the day of serving.

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