Juicy Yeast Braid with Nut Filling
A freshly baked nut braid is a true classic. The fluffy yeast dough and the aromatic nut filling make this pastry a perfect companion for coffee or breakfast.
Particularly practical: The nut braid can also be prepared in a Dutch Oven. Due to the even heat in the cast-iron pot, the braid becomes slightly crispy on the outside and wonderfully juicy on the inside.
A 9qt Dutch Oven is particularly suitable for this recipe.
Ingredients
For the yeast dough
1 cube fresh yeast
2 tbsp warm water
100 g sugar
1 tsp salt
1 egg yolk
200 ml milk (lukewarm)
80 g butter (melted)
500 g wheat flour
For the nut filling
200 g chopped hazelnuts
1 tsp cinnamon
1 egg white
5 tbsp sugar
2 tbsp cocoa
1 packet vanilla sugar
5 tbsp milk
Preparation
1. Prepare the yeast dough
Stir the yeast with warm water and a little sugar until it has dissolved.
Put flour, remaining sugar, salt, egg yolk, and lukewarm milk into a bowl.
Add the yeast mixture and knead everything into a dough.
Finally, incorporate the melted butter and knead the dough for about 5–8 minutes until it is smooth and elastic.
Cover the dough and let it rise in a warm place for approx. 1 hour until its volume has significantly increased.
2. Prepare the filling
Mix the chopped hazelnuts with egg white, sugar, cocoa, vanilla sugar, milk, and cinnamon.
A spreadable mixture should be formed.
3. Roll out and fill the dough
Lightly flour the work surface.
Roll out the yeast dough into a rectangular sheet of dough.
Spread the nut filling evenly over it.
4. Form the braid
Roll up the dough from the long side.
Cut the roll lengthwise in the middle to create two strands.
Carefully twist the two strands around each other.
Then form the braid into a circle or wreath.
Line the Dutch Oven with baking paper and place the nut braid inside.
5. Baking
Place the Dutch Oven with lid in the cold oven.
Set the oven to 170 °C top/bottom heat and bake the braid for about 40 minutes until golden brown.
Alternatively, the nut braid can also be baked in the Dutch Oven with briquettes.
Serving
Let the nut braid cool slightly, then cut into slices.
If desired, dust with some powdered sugar.
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