Wuselig Recipes · Recipe 12
Puschel’s Hazelnut Spread Bread
Homemade butter, spread made from freshly gathered hazelnuts and a slice of bread Puschel cannot wait to taste—until Flauschi spots the spread all around his mouth.
The little story
A Very Messy Bite
On the kitchen table stood a little butter churn, a bowl of homemade hazelnut spread and a basket of freshly gathered hazelnuts. They had already checked and prepared the nuts with an adult. Today Puschel and Flauschi only needed to spread their bread.
Puschel„Butter first, then hazelnut spread. I think this will be my favourite bread!“
Puschel carefully spread soft butter over a slice of bread. Then he added a generous spoonful of hazelnut spread. Flauschi moved the bowl a little closer so he would not have to reach across the table.
Flauschi„One small bite to taste it first.“
Puschel nodded, lifted the bread and took a bite. Crunchy bread, fresh butter and nutty spread—he closed his eyes happily for a moment.
Puschel„Mmm. I might need another tasting bite.“
When Puschel looked up again, Flauschi froze. She blinked once, then twice. Hazelnut spread surrounded Puschel’s mouth; his little black nose was still clean in the middle.
Flauschi„Puschel ... did you eat the bread, or did the bread hug you?“
Puschel looked at his bread and then at Flauschi. Her astonished face told him something was different. He wiped a paw across his cheek and found the brown smear.
Puschel„Oh! The spread wanted to come along.“
That made them both giggle. Flauschi handed him a napkin, and Puschel dabbed the hazelnut spread from his cheeks. Then they each spread another slice, with a napkin ready this time.
Total: about 50 minutes (including making butter in parallel and cooling the nuts). Preparation: about 30 minutes · Cooking/baking: about 10 minutes. Times are estimates.
Makes about 4 slices
How to make it
In a few words: Shake cream into butter, blend roasted hazelnuts into a spread and put both on bread.
Ingredients
- 4 slices of bread
- 200 ml cold whipping cream for the homemade butter
- 100 g shelled, sound hazelnut kernels from the fresh harvest
- 1 tbsp unsweetened cocoa powder
- 1–2 tbsp icing sugar, to taste
- 1–2 tbsp mild vegetable oil
- 1 small pinch of salt
Method
- An adult checks the gathered hazelnuts, cracks them and discards any damaged, discoloured, musty or mouldy kernels. You need 100 g of good kernels.
- Pour 200 ml cold cream into a clean screw-top jar holding at least 500 ml. Close tightly and shake for about 10–15 minutes, longer if needed, until butter separates from buttermilk. Pour off the buttermilk. Rinse the butter briefly with cold water, drain and refrigerate. This makes more butter than needed for four slices of bread.
- While making the butter, an adult roasts the hazelnuts in a preheated oven at 160°C conventional heat for about 10 minutes. Spread on a plate and let cool completely.
- Process the cooled kernels in a powerful blender until as smooth as possible. Add cocoa, 1 tbsp icing sugar, 1 tbsp oil and a pinch of salt; blend until creamy. Add a little more sugar or oil if needed. An adult handles the machine.
- Spread a thin layer of homemade butter on the bread, then add hazelnut spread. Enjoy together straight away. Keep leftover butter covered in the fridge. Use a clean spoon to put leftover hazelnut spread in a clean jar with a lid and keep refrigerated.
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