John Myers
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Yeast and Nut Braid
The perfect yeast and nut braid recipe with a picture and simple step-by-step instructions.
For the yeast dough:
- 500 g Flour
- 0,5 piece Yeast cubes
- 50 g Sugar
- 75 g Soft butter
- 1 piece Chicken egg
- 250 ml Milk
- 1 teaspoon Salt
- 2 tablespoon Grated lemon peel
For the filling:
- 2 piece Chicken egg white
- 80 g Sugar
- 200 g Ground hazelnuts
- 1 piece Bitter almond flavor
- 2 cl Amaretto
For painting:
- 2 piece Chicken egg yolk
- 1 pinch Sugar
- 1 pinch Salt
For the casting:
- 150 g Powdered sugar
- 2 tablespoon Lemon juice
- Put the weighed flour into the mixing bowl. Warm the butter slightly (do not melt).
- Heat the milk and put it in a bowl. Add sugar and crumbled yeast and stir in with a whisk. Now add the egg and lemon peel and stir in as well. (In this way the so-called pre-dough is not necessary)
- Add the milk mixture, softened butter and a pinch of salt to the flour. Knead in the food processor until you have a smooth dough that loosens from the edge of the bowl. Cover and let rest until the batter has doubled. (approx. 30 minutes) ——–
- In the meantime, separate the eggs for the nut filling. Beat the egg whites with the sugar to a shiny egg white. Put in the hazelnuts, the amaretto and the bitter almond flavor.
- Put the yeast dough on the lightly floured pastry board, knead again briefly and roll out to about the size of the board.
- Cut the dough into 2 parts and spread the nut filling on each part (leaving the edges free).
- Roll up the strips of dough and place them on the board with the seam facing down.
- Braid the filled strands. (Information on 2-line technology in the www).
- Line a tray with baking paper. Place the braid diagonally on the baking sheet. Cover and let rest for approx. 20 minutes.
- Preheat the oven to 200 degrees top / bottom heat.
- Whisk the egg yolk with a pinch of salt and a pinch of sugar and brush the plait generously with it. Bake for about 30 minutes.
- Allow the finished plait to cool slightly on a wire rack and coat thickly with the icing. Let cool down.
- Good luck and bon appetite!
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