John Myers
Ingredients for 8 servings:
- 500 g flour
- 20 g fresh yeast
- 250 ml milk, lukewarm
- 75 g sugar
- 1 egg(s)
- 2 egg yolks
- 1 ½ tsp salt
- 75 g butter
- 200 g hazelnuts, chopped
- 200 g nougat
- 1 tbsp rum
- 1 tbsp cream
- 50 g butter
- 1 egg yolk
- 1 tbsp sweet cream
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
Dissolve the yeast in lukewarm milk. Add the egg yolks, whole egg, sugar, salt, and gradually the flour. This can be done either with a food processor or by very vigorous kneading. Gradually add the softened butter, then cover the dough and let it rise in a warm place for one hour. It should double in size. For the filling, toast the chopped hazelnuts in a pan. Let cool. Gently heat the nougat with the cream and butter, add the rum, and let cool. Knead the yeast dough again vigorously, then roll it out into a square. Spread the nougat mixture as evenly as possible and sprinkle with the hazelnuts. Roll the dough up and then divide it lengthwise. Now intertwine the two halves as artfully as possible. Line a baking sheet with baking paper and place the plaited loaf on top. Beat the egg yolk with a little cream and brush the plaited loaf with it. If you have any hazelnuts left over, you can sprinkle them on top now, too. Bake in the lower third of the oven preheated to 190 degrees top/bottom heat for half an hour.
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