Nussstriezel

Summary

Ingredients

For the yeast dough:

• 550 g flour
• 200 g milk
• 0.5 ½ cube yeast
• 60 g suar
• 1 teaspoon vanilla sugar
• 1 teaspoon lemon sugar
• 2 small egg (s)
• 90 g butter, soft
• 7 grams salt

For the filling:

• 400 g nuts and / or almonds, round
• 180 g suar
• 90 g honey
• 100 g breadcrumbs
• 2 piece (s) egg (s)

For painting:

• 100 g apricot jam
• 60 g powdered suar
• 1 tablespoon lemon juice or water

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Instructions

1. For the dough, sieve the flour into a bowl, add the remaining ingredients, knead everything in the food processor for 12 minutes until the dough is smooth and shiny. Cover with foil and let rise at room temperature for about 1 hour.
2. In the meantime, mix the nuts with sugar, honey, breadcrumbs and eggs, adding a little water until you have a spreadable mixture.
3. Grease and flour two loaf tins.
4. Halve the proofed dough. Roll out one half into a rectangle (approx. 50 x 30cm), spread half the nut filling and roll up. Halve the roll lengthways, weave the two parts together and place in the loaf pan. Do the same with the other half. Let rise in the mold for another 40 minutes. Bake at 180 degrees hot air for about 45 minutes.
5. In the meantime, bring the jam to the boil. Turn the prepared Striezel out of the mold onto a wire rack and spread the jam. Mix powdered sugar with lemon juice or water and brush the Striezel with it.

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