Shortcrust Pastry – Nut Braid

Summary

Ingredients

For the dough:

• 300 grams flour
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 2 teaspoons baking soda
• 125 g butter, soft
• 2 Table spoons milk

For the filling:

• 200 g hazelnuts, rated
• 100 g suar
• 1 egg white
• 5 tablespoon water
• 0.5 ½ kl. Bottle / s bitter almond flavor

For the cast:

• 125 g powdered suar
• little water
• Flour for the work surface

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Instructions

1. Knead the ingredients for the dough together well, at first only add 1 tablespoon of milk so that the dough does not become too sticky with a large egg or very soft butter. Then let it rest for 30 minutes.
2. In the meantime, prepare the filling by mixing sugar, grated nuts and egg white with 4-5 tablespoons of water (the filling should be spreadable). Finally, depending on your taste, add bitter almond oil (I always use 1/2 bottle).
3. Then roll out the dough on a floured work surface (approx. 30 cm x 40 cm) and brush with the filling. Roll up from the narrow side, cut the roll lengthways and form a braid from the two halves. Place on a baking sheet lined with baking paper (cut surface facing down).
4. Bake on the middle shelf in the preheated oven at 180 ° C for approx. 25-30 minutes.
5. When the braid has cooled down a bit after baking, mix the powdered sugar with a little water and pour this topping over the cake.