Chocolate-nut-striezel

Ingredients for 1 servings:

• 500 g flour
• 125 g butter
• 80 g sugar
• 30 g yeast
• 250 ml milk
• 1 pinch of salt
• 50 g hazelnuts, chopped
• 150 g hazelnuts, ground
• 1 tbsp, sautéed cinnamon
• 1 tsp, heaped cocoa powder, unsweetened
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g chocolate, dark
• some milk, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Yeast plait with a moist chocolate-hazelnut filling

Mix the milk with sugar, salt, and butter and heat gently. Dissolve the yeast in it. Put the flour in a bowl and make a well in the center. Pour the lukewarm liquid into the well and knead into a yeast dough, adding a little more flour if necessary, until the dough is no longer sticky. Form a ball, cover, and let it rise in a warm place for about 1 hour, until it has roughly doubled in size. For the filling, chop the chocolate into small pieces. Mix together the hazelnuts, cinnamon, cocoa powder, sugar, vanilla sugar, and chocolate. Stir in a little milk (about 3-5 tablespoons) to form a smooth, spreadable paste. You may need a little more or less milk, but the paste should never be too runny. Roll out the yeast dough into a rectangle (about 30cm x 40cm) and spread the filling evenly. Roll up tightly from the long side. Using a sharp knife, cut the strand in half lengthwise to create two open strands. Wrap the strands around each other, ensuring the filled side is always on top. Place on a baking sheet lined with baking paper, cover with a damp cloth, and let rise for another 30 minutes. Bake at 190-200°C for approximately 30-40 minutes. If necessary, cover with aluminum foil halfway through if the braid is getting too brown. Baking time may vary slightly depending on the oven. Let cool and enjoy.