John Myers
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Amaryllis Nut Braid
The perfect amaryllis nut braid recipe with a picture and simple step-by-step instructions.
Dough:
- 550 g Flour
- 80 g Sugar
- 1 Pr Salt
- 1,5 Pck. Dry yeast
- 1 Egg
- 250 ml Lukewarm milk
- 80 g Butter, melted
Filling:
- 200 g Ground hazelnuts
- 3 tbsp Sugar
- 1 tbsp Nutella or chocolate cream
- 1 Egg
- 2 tbsp Milk
Molding:
- 120 g Powder sugar
- 1 tbsp Water
- For the yeast dough:
- Put the flour, sugar, salt and yeast in a bowl. Add the lukewarm milk and the egg and mix. Only add the butter at the end and knead the dough until smooth.
- If you have a food processor, it is easier: Put the ingredients mentioned, with the exception of the butter, in the mixing bowl and mix with the dough hook. Add the butter and knead the dough until smooth.
- Info: The butter is only added at the end, because otherwise the fat particles will stick to the yeast particles and the yeast cannot work properly. If the yeast is not working properly, the yeast dough will not rise nicely either, so always make sure that the yeast and fat (butter, oil, etc.) do not come into direct contact with each other.
- Shape the dough into a ball and cover and let rise in a warm place for 30 minutes.
- In the meantime, prepare the filling.
- Mix the ingredients for the filling together well. The mass should be moist, but not wet. You should be able to pass it off easily.
- Roll out the dough into a rectangle and brush with the nut mixture.
- Roll up the dough from one side, creating a long nut roll with a straight edge.
- Now place a sharp knife in the middle of the roll and cut through, open the two parts and place on top of each other so that half of the braid is formed.
- Do the same for the other side.
- Place the braid on a baking sheet and bake for about 25-30 minutes at 200 ° C.
- In the meantime, prepare the cast:
- Stir the water and powdered sugar until smooth and spread on the still hot braid.
- Let the braid cool and serve.
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