Easter Rings Filled with Hazelnut Spread and Walnuts

Name: Easter Rings Filled with Hazelnut Spread and Walnuts
Total time: 21600 s
Yield: Makes 4 medium rings.
Cuisine: American
Ingredients: 9 1/2 cups all-purpose flour (about 1200 grams); 1 3/4 ounces fresh yeast (about 50 grams); 1 1/4 cups sugar (about 250 grams); 2 eggs; 7 tablespoons melted butter (about 100 grams); Zest of 1 lemon; Vanilla extract; For the pastry cream topping:; 3 egg yolks; 3/4 cup milk (about 200 grams); 1/4 cup sugar (about 50 grams); Lemon peel (yellow part only, no white pith); 1/4 teaspoon ground cinnamon; 2 1/2 tablespoons cornstarch (about 20 grams); For the filling:; 1 jar hazelnut spread; 3/4 cup chopped walnuts (about 100 grams); Optional for topping:; Maraschino cherries; Chocolate

Carolina Apecetche @CaroApe21

Longchamps, Buenos Aires, Argentina.

I wanted to add a touch of flavor and crunch to the classic recipe.

Carolina Apecetche @CaroApe21

Longchamps, Buenos Aires, Argentina.

I wanted to add a touch of flavor and crunch to the classic recipe.

Saved

Ingredients

6 hours

Makes 4 medium rings.

9 1/2 cupsall-purpose flour (about 1200 grams)
1 3/4 ouncesfresh yeast (about 50 grams)
1 1/4 cupssugar (about 250 grams)
2eggs
7 tablespoonsmelted butter (about 100 grams)
Zest of 1 lemon
Vanilla extract
For the pastry cream topping:
3egg yolks
3/4 cupmilk (about 200 grams)
1/4 cupsugar (about 50 grams)
Lemon peel (yellow part only, no white pith)
1/4 teaspoonground cinnamon
2 1/2 tablespoonscornstarch (about 20 grams)
For the filling:
1 jarhazelnut spread
3/4 cupchopped walnuts (about 100 grams)
Optional for topping:
Maraschino cherries
Chocolate

Saved

Steps

6 hours

1

Activate the yeast with half a tablespoon of sugar and a little water.
2

In a separate bowl, beat the eggs, sugar, melted butter, lemon zest, and vanilla extract.
3

Make a well with almost all the flour. Pour the egg mixture into the center.
4

As you mix, add the activated yeast and the remaining reserved flour.
5

Combine everything, even if it seems difficult, then divide the dough and let it rise for two hours in two separate bowls.
6

After two hours, divide the dough again to release air, roll it out, and fill with hazelnut spread and walnuts before placing in the molds.
7

Let the dough rest for another two hours in each of the four molds while you prepare the pastry cream using the traditional method.
8

In a bowl, whisk together the egg yolks, 3 tablespoons (50 ml) of milk, and cornstarch.
9

Meanwhile, heat 3/4 cup (150 ml) of milk with the sugar, lemon peel, and cinnamon. When it starts to warm up but before boiling, remove the lemon peel and add the egg yolk mixture, stirring constantly.
10

When the cream thickens, remove from heat and, while still hot, spread it over the rings to give them a shiny finish.
11

Bake until golden brown. Add maraschino cherries. Enjoy!