Yeasttail with Hazelnut Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 290 g milk
- 0.75 ¾ Cubes yeast
- 60 g suar, brown, brown
- 500 g wheat flour type 550
- 0.75 teaspoon ¾ salt
- 150 g nuts, round, e.. walnuts, hazelnuts etc.
- 40 g suar
- 40 g milk
- 30 g butter
- 1 egg (s), whisked
Print Recipe
Pin Recipe Instructions
- Put the milk and yeast in the mixing bowl. Dissolve for 2 min. / 37 ° C / level 2.
- Add sugar, flour and salt and knead everything for 2.5 min / kneading setting to form a dough.
- Let rise for at least 30 minutes, until the dough is about twice the size.
- For the filling, stir the nuts, sugar, milk and butter on speed 3 until a homogeneous mixture is formed.
- Then roll out the yeast dough into a rectangle and spread the nut-butter mixture on top.
- Roll up the dough from the long side. Cut the roll lengthways in half (strands). Press the two strands together at one end, if necessary glue them with a whisked egg. Wrap the two strands around each other to create a kind of twisted braid. Press / glue the ends together again a little.
- Brush the braid with 1 beaten egg. I always add a little salt to the egg so it doesn`t turn black so easily when baking. Sprinkle some brown sugar on the braid for the crispy effect. Bake in the preheated oven at 170 ° C for about 25 minutes.
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