Nut Filling for Nut Braids, Nut Stollen or Nut Snails
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Roast 100 g hazelnuts, grated, possibly at 150 ° in the oven
- 100 g suar
- 100 g bread (s) - crumbs, possibly black bread crumbs
- 1 teaspoon cocoa powder
- 1 pinch (s) cinnamon
- Milk, hot, amount as needed
Print Recipe
Pin Recipe Instructions
- Mix the grated hazelnuts, sugar, breadcrumbs, cocoa powder and cinnamon together well. Gradually add the boiling milk until you have a spreadable mixture. The nut mass can be very soft at first, the crumbs soak up a lot of liquid. Let it cool down and refine it with a dash of rum if necessary.
- You can mix hazelnuts, almonds and walnuts well. Using walnuts alone is not recommended, it gives a very intense aroma - almonds alone give a very fine body.
- This amount of nut filling is enough for a large plait made from 1/2 kg of flour.
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