Hermann – Nut Braid
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g sourdouh, (Hermann)
- 435 g wheat flour, type 550
- 130 g milk, lukewarm
- 60 g butter, melted
- 35 g suar
- 0.5 teaspoon ½ salt
- 10 g yeast, fresh
For the filling:
- 100 g hazelnuts and / or almonds, round
- 100 g suar
- 3 tablespoon cocoa powder, dark
- 1 teaspoon cinnamon
- 7 tablespoon milk
For the cast:
- some powdered sugar
- some water
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in the mixing bowl of the food processor. The yeast can simply be crumbled into the flour. Now let the kneading machine knead the whole thing into a smooth dough in approx. 5 minutes. Then let the dough rise nicely in the warm for approx. 60-90 minutes.
- While the dough is rising, mix all the ingredients for the filling in a bowl.
- Roll out the risen dough thinly on a lightly floured worktop and spread the prepared filling evenly with a dough card.
- Then cut the dough lengthways into three equal-sized strips. Roll up each strip lengthways into a sausage. Make a braid from the three strands of dough and place it on a baking sheet lined with baking paper.
- Let the braid rise well in the warm (covered) for another 20-30 minutes.
- Baking: 180 ° C (fan-assisted / without preheating), approx. 20-30 minutes
- Make a frosting out of some powdered sugar and water and brush the braid while it is still hot.
- Tip:
- If you don`t have a Hermann, I recommend my other nut braid recipe (Mamas Nusszopf)
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