Classic Hazelnut Yeast Braid
Ingredients
Yeast dough
- 500 g flour
- 200 g milk
- 30 g fresh yeast
- 60 g sugar
- 100 g butter
- 2 eggs (medium)
- 5 g salt
- a little lemon zest and vanilla extract
Nut filling
- 150 ml milk
- 100 g sugar
- 1 packet vanilla sugar
- 250 g ground hazelnuts
- 100 g ladyfingers, finely ground
- 1 tsp cinnamon
- a pinch of salt
Glaze
- 100 g powdered sugar
- juice of 1/2 lemon
- 30 g chopped roasted hazelnuts
Preparation
Combine dry ingredients in a bowl and gradually add wet ingredients, kneading with a machine for 5 minutes
Knead by hand for an additional 5 minutes until smooth
Place dough in a large bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour
Grind 100 grams of ladyfingers into fine crumbs
Bring milk to a boil with sugar and vanilla sugar in a saucepan
Stir in ground hazelnuts, cinnamon, and salt
Mix in the ladyfinger crumbs until well combined
Preheat oven to 180°C (convection 160°C)
Roll out the risen dough on a floured surface to a 30x40 cm rectangle
Spread the nut filling evenly over the dough
Roll up the dough tightly to form a log
Cut the log lengthwise, leaving one end connected
Braid the two strands together and shape into a loaf on a baking sheet
Cover and let rise for 20-30 minutes until puffy
Bake for 25-30 minutes until golden brown
Whisk powdered sugar and lemon juice to make the glaze
Brush the warm braid with the glaze
Sprinkle with chopped roasted hazelnuts
Tips
For make-ahead: after kneading, let the dough rise in the refrigerator overnight, then let it come to room temperature before rolling out
