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German sweet braided nut bread
c25758ad-374e-4a71-9b80-26514248bf8f
Contributor
Ingredients
Utensils
bowl, hand mixer with beaters, pot, spatula, oven, palette knife, rolling pin, knife, kitchen towel, baking sheet, parchment paper, pastry brush, sieve
Nutrition per serving
Step 1/7
- 54 g flour
- 20 ml milk
- 6 g sugar
- 6 g butter
- ¼ egg
- 4 g fresh yeast
- ⅛ tsp salt
- bowl
- hand mixer with beaters
Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.
Step 2/7
- 34 ml milk
- 20 g sugar
- ⅛ tsp ground cinnamon
- 60 g ground hazelnuts
- pot
- bowl
- spatula
Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.
Step 3/7
- flour for dusting
- oven
- palette knife
- rolling pin
Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.
Step 4/7
- knife
Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.
Step 5/7
- kitchen towel
- baking sheet
- parchment paper
Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.
Step 6/7
- oven
Bake the bread at 160°C/320°F for approx. 35 min.
Step 7/7
- 20 g confectioner's sugar
- 5 ml water
- pastry brush
- sieve
- bowl
Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!
Enjoy your meal!