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Einfacher Nusszopf | Bake to the roots

Simple Sweet Braided Loaf with Nut Filling aka. German Nusszopf

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 01:00
  • Yield: 1 1x
  • Category: Bread
  • Cuisine: Germany
  • Diet: Vegetarian

Description

This Sweet Braided Loaf with Nut Filling is easy to prepare and an extremely delicious treat! Not only for Easter – we bake it all year round!


Ingredients

Scale

For the dough:
17.6 oz. (500g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp. salt
1 cup (250ml) lukewarm milk (or plant-based alternative)
1.5 oz. (42g) fresh yeast
1/3 cup (80g) butter, at room temperature
1 large egg

For the filling:
7 oz. (200g) ground nuts (e.g. almonds, hazelnuts or mixed).
2 tbsp. sugar (or xylitol)
1 tbsp. cocoa powder
1 large egg
1 tsp. vanilla extract
about 1/4 cup (60ml) milk (or plant-based alternative)

For the glaze (optional):
3.5 oz. (100g) confectioners’ sugar
some milk (or plant-based alternative)


Instructions

1. Mix the flour, sugar, and salt in a large bowl. Crumble the yeast into the lukewarm milk and stir to dissolve, then add it to the bowl together with the soft butter and the egg. Knead everything for 5-6 minutes until a nice and smooth dough forms. Cover the bowl and let the dough rise in a warm place for about 30-35 minutes until it has almost doubled in size.

2. For the filling, mix the ground nuts, sugar (or xylitol), cocoa, egg, and vanilla extract in a bowl. Gradually add milk and mix until well combined. The mixture should be nice and spreadable, but not too wet. Set aside.

3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. On a floured surface roll out the dough into a large rectangle and spread the nut filling evenly on top. Roll up tightly from one of the long sides and place on the prepared baking sheet.

4. Cut the dough roll you created from one side in half with a sharp knife to create two strands where you can see the individual layers. Then fold/braid the two strands over each other several times – the cut edges with the nut filling should face outward. Tuck the end underneath the loaf and repeat the process on the other side. Bake the braided loaf for about 28-30 minutes – the surface should have a nice golden brown color. Check in between, if the loaf is getting too dark and cover with a piece of baking parchment and continue baking. Remove the finished loaf from the oven and cool on a wire rack.

5. For the glaze, mix the confectioners’ sugar with some milk to create a thick paste, brush the still-warm loaf with it and let dry/cool down completely.


Notes

Enjoy baking!