This nut braid is a delightful cake for coffee!
Enjoy the nut braid for Easter or spoil your loved one on each of the other 364 days of the year. The recipe is simple and quick to prepare and always succeed. The marzipan in the nut filling makes the yeast cake particularly juicy and a culinary highlight.
The Easter plait is great as a pastry for coffee in between, but can also serve as a sweet component to Easter brunch Tobe offered.
Ingredients for the nut braid (for 1 large braid for the whole family):
1 kg of flour
1 cube of fresh yeast
400 ml of milk
150 g of sugar
150 g butter
1 tsp salt
Ingredients for the marzipan nut filling:
350 g marzipan
400 g of ground hazelnuts
100 g of sugar
100 g of butter
100 ml of milk
Preparation of the nut plait with yeast dough and marzipan nut filling:
Warm the milk lukewarm. Put the flour in a large enough bowl, mix with the sugar and make a bowl in the middle. Crumble the yeast with your fingers and place in the bowl.
Slowly add 4-5 tbsp of the lukewarm milk and dissolve the yeast in the milk with your fingers. Mix a little flour from the edge under the milk. Cover this batter with a clean dishcloth and leave in a warm place for 20 minutes until the yeast bubbles. Keep remaining milk warm.
Mix 2 tablespoons of milk with the egg yolk and chill, otherwise use the egg whites.
Give the remaining lukewarm milk, butter and salt to the advantage and knead everything together until a homogeneous dough is produced. (If the dough is too moist, you can knead a few more tablespoons of flour, if it is too dry, dilute it with a few more tablespoons of milk.)
Cover the yeast dough with the tea towel and leave to rise in a warm place for 1 hour until its volume has increased significantly.
In the meantime, mash the marzipan and fill with hazelnuts, sugar, butter and milk.
Divide the yeast dough into 2 parts. Roll out both parts into rectangles of the same size and spread evenly with the filling. Roll up into rolls from the long side. Carefully cut the dough rollers lengthwise with a small kitchen knife (do not cut through!) And open slightly so that the individual layers of the roll become visible.
Then join the two cut rolls together to form a braid and fold them into a wreath. Cover the nut with a lid for another 10 minutes.
Preheat oven to 160 degrees.
Place the nut braid on a baking sheet lined with baking paper and spread with the milk yolk mixture. Bake in preheated oven at 160 degrees for about 30 minutes.
Worth knowing about Nusszopf:
If the marzipan paste is only roughly crushed, you have a small piece of marzipan on the tongue here and there in the nut braid. Cared for with hail sugar, the Easter cake looks even more beautiful.
Instead of pure hazelnuts you can also use a mixture of almonds, walnuts and hazelnuts.
Here you will find more beautiful recipe ideas for your Easter!
Let yourself be inspired…
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