Summary

Ingredients

For the yeast dough:

• 250 g flour, type 550
• 25 g suar
• 1 egg (s), size M
• 50 g butter, soft
• 125 ml milk, warm
• 0.5 ½ cube yeast, 21 g, or 1 pack dry yeast
• 1 pinch (s) salt

For the kneading dough:

• 100 g flour
• 25 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 50 g butter, or mararine

For the filling:

• 150 g hazelnuts, round
• 1 egg white
• 75 g powdered suar
• 2 tablespoon lemon juice
• 1 orange (s), organic

For painting:

• 1 egg yolk
• 2 Table spoons milk

For the cast:

• 75 g powdered suar
• 1 ½ tablespoon lemon juice

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Instructions

1. Yeast dough:
2. Crumble the yeast in a tall cup with the warm milk and some sugar and let rise. For dry yeast add to the flour. Put the flour, sugar, butter, egg and salt in a bowl, stir in the cooked yeast and everything to a smooth batter. Work the dough through with the wooden spoon until it becomes smooth, cover it with a cloth and let it rise in a warm place.
3. Knead dough:
4. Now make a kneading dough out of butter, sugar, flour, vanilla sugar and salt and put in a cool place.
5. Zwillingsteig:
6. Knead the risen yeast dough again, pick the dough up a little, place on the yeast dough and knead briefly.
7. Filling:
8. Cut the orange into small pieces and purée finely in the blender. Mix all ingredients together well. If the nut mass is not spreadable enough, add some warm water or lemon juice.
9. Roll out the twin dough on a baking mat, place the filling on it and spread it well with a cake server. Form a roll and place on a baking tray lined with baking paper. Cut the roll from the middle to the sides, first one side, braid the strands. Now cut and braid from the other side. Mix the egg yolks with milk and brush the braid with it.
10. Place the tray in the oven preheated to 50 ° C and let rise for 15 minutes. Remove the tray, heat the baking temperature to 180 ° C and put the tray back in the oven and bake for 30 - 40 minutes.
11. Molding:
12. Mix the icing sugar and lemon juice and brush the plait with it.