Chocolate – Nut – Striezel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Shape a ball and let the dough rise in a warm place for about 1 hour until the volume has approximately doubled.
- 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.
- 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.
- Place on a baking tray lined with baking paper and cover with a damp cloth and let rise for another 30 minutes.
- 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.
- Let cool down and enjoy.
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