Chocolate – Nut – Striezel

Summary

Ingredients

For the yeast dough:

• 500g flour
• 125 g butter
• 80 g suar
• 30 g yeast
• 250 ml milk
• 1 pinch (s) salt

For the filling:

• 50 g hazelnuts, chopped
• 150 g hazelnuts, round
• 1 tablespoon, leveled cinnamon
• 1 teaspoon, heaped cocoa powder, unsweetened
• 130 g suar
• 1 packet vanilla sugar
• 80 g chocolate, dark
• some milk, lukewarm

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Instructions

1. Mix the milk with sugar, salt and butter and heat gently. Dissolve the yeast in it. Put the flour in a bowl and make a well in the middle. Pour the lukewarm liquid into the well and knead a yeast dough, if necessary add a little more flour until the dough is no longer sticky.
2. Shape a ball and let the dough rise in a warm place for about 1 hour until the volume has approximately doubled.
3. Chop the chocolate for the filling. Mix the hazelnuts, cinnamon, cocoa powder, sugar, vanilla sugar and chocolate. Mix in a little milk (approx. 3-5 tablespoons) so that a homogeneous, spreadable paste is created. A little less or a little more milk may be required for this. In no case should the paste become too runny.
4. Roll out the yeast dough into a rectangle (approx. 30cm x 40cm) and distribute the filling evenly on top. Roll up tightly from the long side. Halve the strand lengthways with a sharp knife so that 2 open strands are created. wrap the strands around each other so that the side with the filling is always on top.
5. Place on a baking tray lined with baking paper and cover with a damp cloth and let rise for another 30 minutes.
6. Bake at 190-200 ° C for about 30-40 minutes. If necessary, cover with some aluminum foil halfway through, if the braid gets too dark. The baking time can vary a little depending on the oven.
7. Let cool down and enjoy.