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Hazelnut Yeast Cake *using a Bread Machine*

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“This is from my desserts from your bread machine cookbook and calls for hazelnut syrup, which it says can be found by mail order or in gourmet shops. It sounds easy and very tasty.”
3hrs 30mins

Ingredients Nutrition


  1. Place all the dough ingredients in the machine, program for Basic Dough, and press Start. After the final cycle, remove the dough and let it rest, covered for 10 minutes. Then proceed with completing the cake.
  2. Toast the hazelnuts for 10 minutes in a 350 F degree oven and chop.
  3. Melt the butter in a saucepan and cool to lukewarm. Leave the butter in the saucepan for the next step.
  4. Make the topping. Mix together the 1 cup hazelnuts and 1/2 cup of the hazelnut syrup in a small saucepan and simmer for 10 minutes. Take the pan off the heat and stir in 2 tablespoons of the hazelnut liqueur.
  5. Lightly grease a 13 x 9-inch pan. Divide the dough into 24 small pieces and roll each piece into a ball. Place the balls in the saucepan of melted butter and shake them gently to coat. Place the balls in the prepared pan and flatten slightly. Spoon the topping over and around the dough. Cover the pan with lightly greased plastic wrap and set it aside for the dough to rise until doubled in bulk, about 1 hour.
  6. Bake the cake in a preheated 350 F degree oven for 30 minutes or until golden brown and bubbling; you may need to cover it halfway through if it starts to get too brown.
  7. Make the glaze. Melt the butter in a small saucepan. Stir in the remaining 1/4 cup hazelnut syrup and 2 tablespoons hazelnut liqueur. Remove from the heat and set aside. Remove the cake from the oven and turn it over onto a wire rack; scrape any remaining topping out of the pan and spread it over the cake. Pull the cake slightly into buns and drizzle them with the glaze.

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