Today I’m taking you into the tempting world of sweet temptations – with a recipe that not only pleases the eye, but also makes the palate dance: our incredible German Nusszopf!
Why am I writing our fantastic German Nusszopf? Well, unfortunately I have to admit that I’m adorning myself here with someone else’s feathers 😉 because the recipe comes from my brother, who is a trained pastry chef. And he also baked it for the photo. Doesn’t it look absolutely wonderful?
And so that you can do it at home as well, he told me his recipe including his secret tips. Because if you bake the German Nusszopf in a loaf pan, then it just looks like on the picture! As it doesn’t get out of shape so quickly 😉
His secret ingredients for the German Nusszopf:
The secret ingredients are orange and lemon zest! That’s why the Zopf tastes so heavenly, as the highlight is in the citrus aroma! Orange and lemon zest make the dough not only fresh, but also unforgettable.
And then I have a pro tip for you: less yeast for more flavor ! If you have the time, please let the Nusszopf rest in the fridge overnight and simply take less yeast.
So, when your dough is ready, it’s time to braid it. And so that you can do it without any problems, here you will find the 5 steps to the perfectly braided Zopf.
But wait, if you say I prefer a classic German Hefezopf or other recipes made from yeast dough, then why don’t you have a look here:
Chocolate Babka – everyone likes it!!!
Kosunak – a Bulgarian Easter bread
Step 1: Prepare & roll out the yeast dough
Prepare your dough as per the recipe below and then roll out the yeast dough on a clean, lightly floured surface. Goal: a large rectangle! This works best if it has rested in the fridge overnight.
Step 2: Mix up the nutty filling
Mix ground hazelnuts, sugar, milk, and a touch of vanilla sugar. This mixture will be the star filling! If you are also a chocoholic, add a handful of chocolate drops.
Step 3: Add the nut mixture to your dough
Distribute the nut mixture evenly over the rolled out dough. Leave a little space at the edges so that you can braid better later.
Step 4: Off to the braiding adventure
Roll up the dough from the long side: like a snake. Now here’s where it gets fun: Cut the dough in half lengthwise, but leave a small piece at the top uncut so that the two strands hold together.
Step 5: Braid & put into the loaf pan
Now braid the two strands together. When you get to the end, gently pinch the ends together. Place your braided masterpiece with the open side up in the baking pan lined with baking paper. Et voilà !
Looks so delicious in the baking tin, tempting enough to take a bite, I’d say!
By the way, I’m using this loaf pan *here – a classic, in my opinion.”
By the way, I use this loaf pan here – a classic, in my opinion.
Step 6: Let it rest
Then let the finished braid rise for another 30 minutes and preheat the oven shortly before the end.
Step 7: Bake and enjoy
Then all you have to do is bake the nut plait, let it cool down a bit, pour the glaze over it and of course enjoy it.
You see, it’s not as difficult as it looks! So, put on your apron and head to the kitchen!
love, sabrina 💛
German Nusszopf
Ingredients
| dough: | |
|---|---|
| 75 g | warm butter |
| 200 ml | lukewarm milk |
| 20 g | yeast |
| 50 g | sugar |
| 1 | pinch of salt |
| 1 | egg |
| 400 g | flour |
| 1 | tsp freshly grated orange and lemon zest |
| filling: | |
| 200 g | ground hazelnuts |
| 50 g | sugar |
| 1 | egg |
| 1/2 | tsp cinnamon |
| 2 | tbsp breadcrumbs |
| a little lukewarm water | |
| If you like, feel free to add a handful of chocolate chips:-) | |
| glaze | |
| 3 | tbsp powdered sugar |
| a little water | |
Utensils
- baking tin
Steps of preparation
- In a large bowl, dissolve the yeast in lukewarm milk and add a pinch of sugar. Let it rest briefly.
- Add to the yeast-milk mixture flour, sugar, salt, egg, orange and lemon zest, and mix.
- Add the warm butter in small pieces and knead into a smooth dough.
- Cover the dough and let it rise in a warm place until it doubles in volume.
- Roll out the dough into a rectangle.
- Next, mix together ground hazelnuts, sugar, egg, cinnamon, breadcrumbs (or cookie crumbs), and a touch of vanilla sugar. Add some lukewarm water to make the mixture spreadable.
- If desired, add the chocolate chips here. (it is definitely desired)
- Line a loaf pan with parchment paper. Evenly spread the mixture onto the rolled-out dough, leaving some space at the edges for easier rolling.
Roll up the dough from the long side, like a snake. - Then, cut the dough lengthwise into two halves, but leave a small uncut section at the top so the two strands stay together.
- Now, intertwine the two strands. When you reach the end, lightly press the ends together. Place your braided masterpiece, with the open side facing up, into the lined loaf pan.
- Let the finished braided loaf rise for another 30 minutes, and preheat the oven to 180°C towards the end of the rising time.
- Bake the loaf for about 45 minutes.
- Towards the end of the baking time, mix together the glaze, adding the water gradually to the powdered sugar until you reach the desired consistency.
- Let the loaf cool briefly, then remove it from the pan and brush it with the glaze.
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