Festive Hazelnut Coffee Cake Recipe

Name: Festive Hazelnut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounces) active dry yeast; 3/4 cup warm water (110u00b0 to 115u00b0); 1/2 cup warm milk (110u00b0 to 115u00b0); 4 eggs; 1 cup sugar; 1/2 cup butter, melted; 2 teaspoons salt; 7 to 7-1/2 cups all-purpose flour; 1 cup chopped hazelnuts; 1 cup packed brown sugar; 1 cup raisins; 2 teaspoons ground cinnamon; 3 tablespoons butter, melted; 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

Servings: persons

1 package (1/4 ounces) active dry yeast
3/4 cup warm water (110u00b0 to 115u00b0)
1/2 cup warm milk (110u00b0 to 115u00b0)
4 eggs
1 cup sugar
1/2 cup butter, melted
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 cup chopped hazelnuts
1 cup packed brown sugar
1 cup raisins
2 teaspoons ground cinnamon
3 tablespoons butter, melted
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
3
; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
4
Bake at 350u00b0 for 25 minutes or until golden brown. Cool on wire racks.
5
Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts.

1948

kcal

Calories

Fat

346

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package (1/4 ounces) active dry yeast, 3/4 cup warm water (110u00b0 to 115u00b0), 1/2 cup warm milk (110u00b0 to 115u00b0), 4 eggs, and more.

Yes, Festive Hazelnut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Festive Hazelnut Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions