German Hazelnut Braid Bread
Ingredients
- 420 g flour
- 25 g fresh yeast
- 125 g milk
- 70 g butter
- 40 g sugar
- 1 egg
Filling
- 100 g ground hazelnuts
- 50 g sugar
- 40 g breadcrumbs
- 130 ml milk
- 1 pinch cinnamon
Preparation
Knead all dough ingredients in a large bowl to a smooth, elastic dough. Cover the dough and let it rest in a warm place for about 20 minutes until it has visibly increased in size.
Meanwhile, for the filling, mix the ground hazelnuts, 50 g sugar, breadcrumbs, 130 ml milk, and a pinch of cinnamon in a bowl until a spreadable mass forms.
Roll out the risen dough on a floured surface into a rectangle about 30x20 cm. Spread the nut filling evenly over it.
Roll up the dough from the long side. Use a sharp knife to cut the roll lengthwise into two strands.
Twist the two strands loosely together and place in a greased loaf pan. Cover and let rise again for about 15-20 minutes.
Bake in a preheated oven at 190°C (top and bottom heat) for about 30-40 minutes until golden brown.
Remove from the pan and enjoy best while still slightly warm.
