Shortcrust Pastry – Nut Braid

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Shortcrust Pastry – Nut Braid
Shortcrust Pastry – Nut Braid

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.

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