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Nut Plait: Simple Recipe For The Yeast Plait With Nut Filling

Nut braid recipe: This is what you need

For a nut braid you need the following ingredients:

  • For the dough: 500g flour, 200ml milk, 60g sugar, 1 cube of fresh yeast, 100g butter, 5g salt, 2 eggs, 1 dash of lemon, 1 pinch of vanilla
  • For the filling: 100g sugar, 150ml milk, 250g ground hazelnuts, 1 packet of vanilla sugar, 100g ladyfingers or sweet crumbs, 1 pinch of salt, and 1 teaspoon of cinnamon.
  • For coating: 100g icing sugar, 30g roasted and chopped hazelnuts, ½ tsp lemon juice

Nut braid: Prepare the dough

Once you have all the ingredients together, you can start making the dough for your nut braid.

  1. Put all the dry ingredients for the dough in a bowl. Gradually add all the liquid ingredients.
  2. Knead the dough with a mixer or by hand for five minutes. If you used a kneading machine, take out the dough and knead it by hand for another five minutes.
  3. Put the dough in a large bowl. Let it rise covered for an hour. Put the bowl in a warm place and avoid drafts.

Making the filling: This is how it works

In the meantime, while the dough is rising, you can make the filling.

  1. Finely grind the ladyfingers.
  2. Boil the milk together with the vanilla sugar and sugar.
  3. Add the ground hazelnuts along with the cinnamon and salt. Mix in the ladyfingers too.
  4. Stir well. A homogeneous mass should form.

Finishing the yeast plait: Here’s how to do it

Preheat the oven to 180 degrees.

  1. Roll out the dough on a floured work surface.
  2. Spread the dough with the nut filling and roll it up evenly.
  3. Now cut the roll in half. Don’t cut the end.
  4. Wrap the two strands of dough around each other like a cord.
  5. The nut braid can now go in the oven for half an hour.
  6. Mix together the ingredients for the frosting. Spread it over the cooled nut braid. Then sprinkle with the chopped hazelnuts.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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