Hermann – Nut braid

Ingredients for 1 servings:

• 250 g sourdough (Hermann)
• 435 g wheat flour, type 550
• 130 g milk, lukewarm
• 60 g butter, melted
• 35 g sugar
• ½ tsp salt
• 10 g yeast, fresh
• 100 g hazelnuts and/or almonds, ground
• 100 g sugar
• 3 tbsp cocoa powder, dark
• 1 tsp cinnamon
• 7 tbsp milk
• some powdered sugar
• some water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

particularly juicy due to the wheat sourdough

Place all of the dough ingredients into the mixing bowl of a food processor. Simply crumble the yeast into the flour. Knead the dough into a smooth dough using the dough mixer for about 5 minutes. Let the dough rise in a warm place for about 60-90 minutes. While the dough is rising, mix all of the filling ingredients in a bowl. Roll out the risen dough thinly on a lightly floured surface and spread the prepared filling evenly with a dough scraper. Cut the dough lengthwise into three equal strips. Roll each strip lengthwise into a sausage shape. Braid the three strands of dough and place it on a baking sheet lined with baking paper. Cover and let the braid rise in a warm place for another 20-30 minutes. Bake at 180°C (fan/no preheating), about 20-30 minutes. Make a glaze from a little powdered sugar and water and brush it onto the still-hot braid. Tip: If you don’t have a Hermann, I recommend my other nut braid recipe (“Mom’s Nut Braid”)