Nut braid without yeast dough

Ingredients for 1 servings:

• 300 g wheat flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 150 g sour cream
• 100 g butter, soft
• 1 egg(s)
• 1 tsp milk
• 1 pack of nut filling, ready to bake
• 50 g powdered sugar
• n. B. water
• 1 dashes lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 160 degrees fan-assisted oven. Combine all the ingredients for the dough in a bowl and knead until smooth. Roll out the dough on baking paper into a rectangle approximately 40 x 35 cm in size. Spread the nut filling over the dough, leaving about 2 cm free on all sides. Roll the dough lengthwise into a log and cut the log in half. Wrap the two strands of dough around each other, pressing the ends of the plait together firmly. Brush the plait with milk and egg to give it a nice brown color. Place on a baking tray lined with baking paper and bake in the oven for 45 minutes. Allow the plait to cool completely, then sift in about 50 g of icing sugar, mix with a little water and a dash of lemon juice, and brush the plait over the cold plait.