Sweet nut braid with chocolate for Easter brunch
Ingredients
Yeast dough
- 500 g flour
- 125 g butter
- 80 g sugar
- 30 g yeast
- 250 ml milk
- 1 pinch of salt
Filling
- 50 g hazelnuts, chopped
- 150 g hazelnuts, ground
- 1 tbsp cinnamon
- 1 tsp cocoa powder
- 130 g sugar
- 1 package vanilla sugar
- 80 g dark chocolate
- 2 tbsp milk, lukewarm
Utensils
- bowl
- food processor
- rolling pin
- spoon
- kitchen spatula
- kitchen towel
- baking paper
Instructions
- Mix the milk with the sugar, salt and butter and heat slightly.
- Dissolve the yeast in it.
- Put the flour in a mixing bowl and make a well in the centre.
- Pour the lukewarm yeast mixture into the well.
- Make a yeast dough knead.
- Form the dough into a ball, cover and leave to rise in a warm place for approx. 1 hour.
- Chop the chocolate into small pieces.
- Mix the hazelnuts, cinnamon, cocoa powder, sugar, vanilla sugar and chocolate in a bowl.
- 3 Mix in the milk.
- Roll out the yeast dough into a rectangle.
- Distribute the nut mixture evenly over it.
- Roll up tightly from the long side.
- Use a sharp knife to halve lengthways.
- Wrap the strands around each other so that the side with the filling is on top.
- Place the plaited yeast loaf on a baking tray lined with baking paper.
- Cover with a cloth and leave to rise for another 30 minutes.
- Bake the loaf at 180°C for approx. 40 minutes.
- After 20 minutes, wrap the loaf with aluminum foil cover so it doesn’t get too dark.
- Cool the plaited nuts l eat and enjoy.
