John Myers
Juicy Nut Braid
The perfect juicy nut braid recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 50 g Sugar
- 0,5 tsp Salt
- 1 cube Yeast
- 250 ml Lukewarm milk
- 80 g Soft butter
- 1 Egg
- 1 cups Creme fraiche Cheese
- 300 g Sugar
- 300 ml Milk
- 2 tbsp Vanilla sugar
- 2 tsp Ground cinnamon
- 2 Lemons (just the zest)
- 600 g Ground hazelnuts
- 2 Vials Bitter almond flavor
- 2 Protein
- 400 g Marzipan paste
- Yeast dough: Put flour, salt, butter, creme fraiche and the egg in a large mixing bowl / food processor. Heat the milk lukewarm, crumble in the yeast and let it dissolve in the milk. Add the milk and yeast mixture to the remaining dough ingredients, work everything together to form a smooth dough. (If necessary, add a little more flour until the dough has reached the right consistency) Let the dough rise in a warm place for at least 30 minutes until its volume has doubled.
- 2nd filling: Beat the egg whites until stiff. Finely grate the marzipan. Mix sugar, milk, vanilla sugar, cinnamon, lemon zest, hazelnuts, bitter almond flavor and the finely grated marzipan to a homogeneous mass (food processor). Carefully fold in the stiffly beaten egg white.
- Dust the work surface with flour. Roll out the yeast dough as thinly as possible. Spread the marzipan nut filling on the dough, then roll up the dough into a thick roll, divide it in the middle into two elongated beads and weave them into a cord. Let the braid rise again in a warm place for 30 minutes. In the meantime, preheat the oven to 160 ° C, after the walking time add the braid and bake for 40-60 minutes. If necessary, the braid must be covered with aluminum foil in between.
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