Summary

Ingredients

For the dough:

• 200 ml milk, lukewarm
• 30 g yeast, fresh
• 600 g wheat flour type 550 or 405
• 100 g suar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 2 egg (s)
• 100 g butter, room temperature
• Butter or oil for the mold

For the filling:

• 220 g hazelnuts, round, for variant B 1/3 more
• 100 g chocolate, rated or chocolate sprinkles
• 150 g suar, for variant B 1/3 more
• 2 tablespoon honey
• 100 g breadcrumbs
• 2 teaspoons cinnamon powder
• 2 egg (s)
• 180 ml milk

For painting:

• 2 tablespoon apricot jam
• 100 g powdered suar
• 2 tablespoon lemon juice or rum or liqueur 43, to taste
• 1 tablespoon water

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Instructions

1. For the yeast dough, mix the flour, sugar and vanilla sugar in a bowl. Dissolve the yeast in the lukewarm milk (optimal temperature: 32 - 37 ° C). Let the yeast milk slowly run into the flour and mix a pre-dough with a fork and some of the flour. Let the dough rise for 20 minutes.
2. Then add salt, eggs and butter at room temperature and knead with a food processor for 10 minutes on slow speed or with a hand mixer for 5 minutes. Then cover the yeast dough and let rise for 45 minutes (can also be done overnight in the refrigerator).
3. In the meantime, prepare the filling. Mix the ground hazelnuts, chocolate, sugar, honey, breadcrumbs, cinnamon and eggs with the food processor or hand mixer. Gradually add the milk so that a spreadable mass is created.
4. With variant B, use 1/3 more hazelnuts and sugar instead of chocolate.
5. Grease the baking pan well with butter or oil. Knead the risen yeast dough briefly again and roll out about 5 mm thick. The width should correspond to the baking pan.
6. Brush the yeast dough with the nut plait filling and roll up. Cut the dough roll lengthways once with a sharp knife. Wrap the two halves of the rolling pin around each other so that the cut surfaces with the filling remain on top.
7. Then place the nut braid in the greased baking pan, cover with a damp cloth and let rise for about 45 - 60 minutes (ideal results: preheat the oven to 50 ° C top / bottom heat, switch off and put the braid in the oven to proof).
8. Bake the nut loaf in a preheated oven at 200 ° C (top / bottom heat, fan oven: 180 ° C) for a total of 43 minutes. First covered with aluminum foil for about 20 minutes and then without aluminum foil for 23 minutes.
9. Let the braid cool down a bit and pull it out of the mold. Bring the apricot jam to the boil briefly and use it to brush the warm plait. Mix icing sugar, lemon juice or liqueur or rum and water and brush the nut plait with it.
10. The recipe is enough for 2 nut braids in 2 box tins of 25 cm, or for one nut braid in a wreath shape.