IMG 8763

Hakacho pinwheels ®

Incredibly tasty combination of hazelnuts, cinnamon and cardamom, translated into the breakfast pinwheels.

Preparation time 15 minutes .. Rising 30+15 minutes .. Baking 15 minutes


  • 600 g bread flour
  • 4 tbsp oil
  • 1 egg
  • 1/2 tsp salt
  • 8 tsp sugar
  • ½ cube of fresh yeast
  • 3 dl milk


  • had full coarsely chopped hazelnuts
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 4 tsp sugar
  • 8 tbsp baking chocolate
  • 50-70 g margarine


Mix all ingredients until smooth, semi-solid dough and let rise for 30 minutes at room temperature.

Roll the dough into a rectangle after rising about 4 mm thick, grease generously with melted butter or margarine and sprinkle the entire surface with hazelnut filling and chocolate. Place the spirals with cutting edges on greased or paper-lined baking sheet and bake until red in preheated oven at 180°C (fan oven -20°C), about 15 minutes.

After baking, allow the individual coils to cool on a rack and even cold, you can freeze them for later.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.