Summary

Ingredients

For the yeast dough:

• 220 g milk
• 100 g butter
• 90 g suar
• 1 cube yeast
• 600 grams flour
• 1 egg (s)
• 0.5 teaspoon ½ salt

For the filling:

• 200 g hazelnuts
• 100 g chocolate
• 440 g apples, pitted, eihthed
• 50 grams sugar
• 0.5 teaspoon ½ cinnamon
• milk
• Milk, for brushing

Print Recipe Pin Recipe

Instructions

1. Dough:
2. Put the milk, butter, sugar and yeast in the mixing bowl and heat for 2 min / 37 ° C / speed 2. Add flour, egg and salt and knead the dough 3 min / speed. Transfer the dough and let it rise in a warm place for about 30 minutes.
3. Filling:
4. Pour the hazelnuts and chocolate into the mixing bowl and chop 6 sec / speed 8. Add apples, sugar and cinnamon and chop 5 sec / speed 8. If the mixture is too firm, mix in 50 g of milk.
5. Roll out the dough thinly into a rectangle (approx. 5060 cm). Spread the filling evenly on top. Fold in the narrower sides a bit. Roll up from the long side. Halve the roll lengthways so that you have two long, open strands. Lay both strands on top of each other like a St. Andrew`s cross with the cut surface facing up. Braid the open strands towards the end. Place the looped dough as a wreath on a baking sheet lined with baking paper and brush with milk.
6. Let rise for another 15 minutes and bake in a preheated oven at 200 ° C for about 10 minutes. Then reduce the baking temperature to 180 ° C and bake for another 40 minutes.
7. For 25 servings.