My Favorite – Nut Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 40 g yeast
- 75 grams sugar
- 1 pinch (s) salt
- 0.25 liter ¼ milk
- 125 g butter
- 1 egg (s)
- 1 egg yolk
- possibly lemon peel, grated
For the filling:
- 150 g hazelnuts, rated
- 75 grams sugar
- 6 tablespoon heavy cream
- 1 packet vanilla sugar
For painting:
- 50 g butter, melted
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients, let rise as usual and then roll out into a rectangle.
- Knead all ingredients of the filling together.
- Brush the yeast dough with melted butter and distribute the nut filling evenly on it, leaving an edge on the sides.
- Roll up the dough lengthways. Cut the roll lengthways with a sharp knife all the way through. Loop the two strands of dough around each other with the cut surface facing up. Place on a greased baking sheet and let rise again covered.
- Bake at 180 ° C for about an hour.
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