Summary

Ingredients

• 500 g flour, 405
• 1 packet yeast
• 80 g suar
• 80 g mararine
• 1 egg (s)
• 125 ml milk
• 40 g suar
• 20 g mararine
• 1 egg (s)
• 200 g hazelnuts, acc.
• 1 packet vanilla sugar

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Instructions

1. Mix the yeast into the flour, add the sugar and 1 egg yolk, make the margarine liquid in the micro and add to the flour with the warm milk.
2. Knead the dough with the food processor - highest setting - for about 4 minutes and put the finished dough in the slightly preheated oven (50 ° then switch off) - covered in the bowl and let rise for about 40 minutes until the dough has doubled.
3. Filling: Separate the second egg - add the egg white to the first egg white and beat to snow - sprinkle with vanilla sugar.
4. Beat the sugar, margarine and egg yolks in the mixed hazelnuts and always add some egg whites so that the filling is always easy to spread, but not too soft.
5. Knead the risen yeast dough again and roll it out into a square shape 40 x 40 cm and brush with the filling.
6. Roll up the coated dough and cut once lengthways in the middle. Braid the two parts into a braid, making sure that the cut surfaces with the visible filling are always on top.
7. Place the plaited dough diagonally on a baking sheet lined with baking paper and cover it for another 30 minutes.
8. Bake in a preheated oven at 180 ° for 20 minutes and then for another 20 minutes at 150 °. Depending on the type of stove, cover with aluminum foil after 20 minutes.