Summary

Ingredients

For the dough:

• 500g flour
• 250 ml milk
• 60 ml oil, neutral (e.g. sunflower or rapeseed oil)
• 100 g suar
• 3 pinches salt
• 1 pack dry yeast

For the filling:

• 100 g nuts (e.. hazelnuts and / or almonds) round
• 100 g suar
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• 5 tablespoon milk
• powdered sugar and some water for the topping

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Instructions

1. To make dough in the bread maker, you first add the milk, oil, sugar and salt to the machine. Then you fill in the flour and the yeast. In the Yeast dough program, kneading and proving the dough takes about 1.5 hours, depending on the device. Alternatively, the dough can of course also be prepared by hand!
2. While the dough is rising, the filling is being prepared. To do this, mix the remaining ingredients in a bowl.
3. The finished dough is rolled out thinly on a lightly floured work surface and evenly coated with the filling. The dough is then rolled up lengthways and placed on a baking sheet as a strand or in a wreath shape. The surface is now cut in a zigzag with scissors. Braiding of dough strands is not necessary with this technique!
4. In a convection oven, the braid takes about 20 minutes at 180 degrees.
5. After baking, the braid can be covered with icing if you like.
6. The braid tastes best when it is warm!