Braided Yeast Bread with Hazelnut Filling
Ingredients
Yeast dough
- 500 g all-purpose flour
- 200 g milk
- 30 g fresh yeast
- 60 g sugar
- 100 g butter
- 2 large eggs
- 5 g salt
- lemon zest and vanilla extract, to taste
Nut filling
- 150 ml milk
- 100 g sugar
- 1 packet vanilla sugar
- 250 g ground hazelnuts
- 100 g ladyfingers
- 1 tsp cinnamon
- a pinch of salt
Glaze
- 100 g powdered sugar
- juice of 1/2 lemon
- 30 g chopped roasted hazelnuts
Preparation
Put all dry ingredients for the yeast dough in a bowl
Gradually add the liquid ingredients and knead with a machine for 5 minutes
Knead the dough by hand for another 5 minutes until smooth
Place the dough in a large bowl, cover with a kitchen towel and let rise in a warm place for 1 hour
Grind 100g ladyfingers finely in a mixer
In a small saucepan, bring milk to a boil with sugar and vanilla sugar
Add ground hazelnuts, cinnamon and salt, then mix in the ladyfinger crumbs
Preheat oven to 180°C (160°C convection)
Roll out the risen dough on a floured surface to a 30x40 cm rectangle
Spread the nut filling over the dough
Roll up the dough carefully to form a log
Cut the log lengthwise, leaving one end connected
Braid the two strands and shape into a loaf on a baking sheet
Let the braided loaf rise for 30 minutes
Bake for 25-35 minutes until golden brown
Cool the bread on a wire rack
Mix powdered sugar and lemon juice to make a glaze
Pour the glaze over the cooled bread and sprinkle with chopped roasted hazelnuts
Tips
Prepare the dough the day before: after kneading, let it rise overnight in the refrigerator
