Summary

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

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Instructions

1. Put the milk and yeast in the mixing bowl. Dissolve for 2 min. / 37 ° C / level 2.
2. Add sugar, flour and salt and knead everything for 2.5 min / kneading setting to form a dough.
3. Let rise for at least 30 minutes, until the dough is about twice the size.
4. For the filling, stir the nuts, sugar, milk and butter on speed 3 until a homogeneous mixture is formed.
5. Then roll out the yeast dough into a rectangle and spread the nut-butter mixture on top.
6. 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.
7. 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.