Stuffed Nut Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk
- 1 cube yeast
- 25 g butter
- 25 g suar
- 600 g wheat flour type 405 or 550
- 1 teaspoon salt
- 20 g balsamic vinear, lihter
- 40 g milk
- 60 g suar
- 200 g hazelnuts, round
- 200 g almonds, round
- 150 grams sugar
- 200 ml cream
- 3 drops rum flavor
- Baked cocoa to your taste
Print Recipe
Pin Recipe Instructions
- Mix milk (37 ° C), yeast, butter and some of the sugar to make a pre-dough. Let the pre-dough rise for 15 minutes at room temperature.
- Then add flour, salt, balsamic vinegar, milk and the remaining sugar and knead everything into a nice dough. Put the dough in a bowl and let rise covered for 1 hour.
- Mix the nuts, almonds, sugar, cream, cocoa and flavor for the filling together.
- Then roll out the dough thinly and spread the nut filling. Roll up the dough, cut it in the middle with scissors and then lay the strands alternately on top of each other and braid. Let rise for another 20 minutes.
- Bake in the preheated oven at 160 ° C for approx. 30 - 45 minutes.
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