Nut Plait with Hazelnut and Marzipan Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 500g flour
- 150 ml milk
- 2 egg (s)
- 1 cube yeast
- 80 g suar
- 80 g butter
- 5 g salt
For the filling:
- 180 g hazelnuts, finely round and roasted
- 120 g suar
- 120 g ladyfiners, crumbled
- 70 g marzipan paste
- 1 egg white
- 100 ml milk
- 0.5 teaspoon ½ cinnamon
- 100 g apricot jam for brushin
Print Recipe
Pin Recipe Instructions
- Heat milk to approx. 40 degrees and dissolve the yeast in it. Process with the remaining ingredients into a smooth dough and let rise for at least an hour. Then roll out the dough to approx. 45cm x 30cm.
- For the filling: gradually mix the marzipan mixture with the milk. When the marzipan mixture is soft, all the remaining ingredients are added and processed into a smooth mixture.
- For the braid, spread the nut filling onto the rolled out dough and form an even roll from the long side. Then cut the roll in the middle and twist it into one another with the cut surface facing outwards. Place the finished braid on a baking sheet lined with baking paper (or in a greased loaf pan) and let rise again.
- Brush the finished plait with egg yolk and bake in a preheated oven at 180 degrees hot air for about 40 minutes.
- Coat the baked plait with cooked apricot jam.
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