Nutty Cream Stick Bread Recipe

Bloom yeast

Combine warm water (about 105–110°F / 40–43°C), 1 tsp of the granulated sugar, and active dry yeast in a small bowl. Stir and let sit 5–8 minutes until foamy.

Warm the milk until just warm (about 100–110°F / 38–43°C). In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3.5 cups flour, remaining granulated sugar (1 tbsp), and 1 tsp salt.

Add the foamy yeast, warm milk, softened butter (4 tbsp), and egg to the flour mixture. Mix on low speed until combined, then increase to medium and knead 6–8 minutes until dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 tbsp extra flour; if too dry, add 1–2 tbsp warm water.

Lightly oil a clean bowl with the 1 tsp vegetable oil, place the dough into the bowl, turn once to coat, cover loosely with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Punch down the risen dough gently to release air. Turn onto a lightly floured surface and rest 10 minutes, covered, to relax the gluten.

Divide the dough into 8 equal pieces (for stick-shaped breads). Working with one piece at a time, roll each into a rectangle about 8 x 4 inches, keeping remaining dough covered to prevent drying.

While the dough rises, prepare the filling. In a medium bowl, beat the room-temperature cream cheese until smooth using a hand mixer or spatula.

Add ricotta (if using) and beat until well combined and light. Add powdered sugar, light brown sugar, vanilla extract, and ground cinnamon. Mix until smooth and no lumps remain.

Fold in the finely chopped toasted hazelnuts and chopped toasted almonds. The filling should be spreadable but thick. If too stiff, fold in 1–2 tsp milk or cream to loosen slightly.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

For each rolled dough rectangle, spread about 2 tbsp of the nutty cream filling, leaving a 1/2-inch border on the long edges and one short edge clear to seal.

Starting from the long edge opposite the clear short edge, roll the dough tightly into a log, sealing the short edge with a little water or pressure. Pinch and tuck the ends to form tidy sticks about 7–8 inches long.

Place the filled sticks seam-side down on the prepared baking sheet, spacing about 1 inch apart. Repeat with remaining pieces.

Lightly whisk the egg yolk with 1 tsp water to make an egg wash. Brush each stick gently with the egg wash, being careful not to deflate them.

Sprinkle each stick with a pinch of granulated sugar and a small sprinkle of the coarsely chopped toasted hazelnuts (about 1/4 to 1/2 tsp per stick). Optionally brush with 1 tbsp melted butter right after baking for a tender sheen.

Bake in the preheated oven for 16–20 minutes until golden brown on top and cooked through. Rotate the pan halfway through baking for even color.

Remove from oven and transfer to a wire rack. If using, brush melted butter over the warm sticks. Cool 10–15 minutes before serving so the filling sets slightly.