Nussbergerli Sticks Recipe

Activate yeast

Warm the milk to about 105–110°F (40–43°C). Stir in the granulated sugar, then sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add the softened butter, egg, and the foamy yeast-milk mixture.

Mix on low speed until the dough comes together, then increase to medium and knead about 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

While the dough rises, prepare the nut filling. In a medium bowl combine the ground hazelnuts, powdered sugar, and fine sea salt. Mix to combine.

Stir in the melted butter, heavy cream (or milk), and vanilla extract. The mixture should hold together but remain spreadable. If too dry, add an extra teaspoon or two of cream; if too wet, add a tablespoon more ground nuts or powdered sugar.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 9 inches (30 x 23 cm), about 1/8–1/4 inch (3–6 mm) thick.

Evenly spread the nut filling over the dough, leaving a 1/4-inch border on one long edge. Use an offset spatula or the back of a spoon to smooth it into an even layer.

Starting from the long edge opposite the border, gently roll the dough into a tight log. Pinch the seam and both ends to seal. Using a sharp knife or bench scraper, cut the log into 12 equal sticks (about 1 inch / 2.5 cm wide).

Place the sticks cut-side up (so the spiral face is visible) on the prepared baking sheet, spacing about 1 inch (2.5 cm) apart to allow expansion.

Prepare the egg wash: whisk the egg with the cold water. Lightly brush the tops and exposed edges of each stick with the egg wash. Sprinkle the coarsely chopped hazelnuts over the tops, and if using, sprinkle a little granulated sugar for extra shine and crunch.

Bake in the preheated oven for 16–20 minutes, or until the sticks are golden brown and the filling is set. Rotate the pan halfway through baking for even color.

Remove from the oven and transfer to a wire rack. If desired, dust lightly with powdered sugar once slightly cooled.

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month (thaw and reheat gently).