This past week, a friend of mine posted a picture of Haselnuss-Kranz on her Facebook page and it looked delicious. It’s a German dessert made of a sweet shortcrust rolled around a sweetened hazelnut filling and rolled into a ring. Living as close to Oregon as we do, we’re huge hazelnut fans, so I sought to find the recipe. What I found is that it is so German, English language recipes are difficult to find. Finally, I found a recipe by Nigella Lawson, which I began to fiddle with. Nigella’s recipe is written in grams – easy with a kitchen scale but a little more difficult if you you don’t have one. I used my kitchen scale for exact measurements, but I’ve converted here for your ease (and Americanized the recipe slightly).
German Hazelnut Ring
- 2 cups flour
- 2 tsp baking powder
- 3/4 cups sugar
- 1 tbsp. vanilla
- 1 egg
- 2 tbsp. milk
- 1 stick butter, very cold and cut into cubes
- 1-1/2 cups hazelnuts, finely ground
- 1/2 tsp. almond extract
- 4 tbsp. evaporated milk
- 3/4 cup sugar
- 1 egg white
- 1 egg yolk
- 1 tbsp. evaporated milk
- Preheat the oven to 350 degrees.
- Sift flour, sugar, and baking powder into the bowl of a food processor.
- Add butter and liquids, sprinkling evenly over the top of the ingredients.
- Pulse the food processor for 10 one-second pulses until mixture resembles wet sand
- Pour mixture onto a clean surface (I use a Silpat) and pull it together in a ball, kneading a few times to make sure mixture is smooth.
- Refrigerate the dough wrapped in plastic for 20 minutes.
- Meanwhile, grind hazelnuts finely in the food processor with ten one second pulses.
- Pour hazelnuts in a bowl with remaining filling ingredients and mix well.
- Roll short crust into a rectangular shape that is about 11″ x 15″.
- Spread filling over pastry and roll the pastry length-wise.
- Shape pastry into a ring and place on a parchment paper lined cookie sheet.
- Mix together glaze and spread over top of ring.
- Using a knife, score the pastry with X or star shapes in several spots.
- Bake for 45 minutes until golden brown.