German Nusszopf- a fantastic sweet treat!
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 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
- 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:-)
- 3 tbsp powdered sugar
- a little water
Instructions
- 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.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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