Description
Luftig-zarter Hefeteig umhüllt eine saftige Füllung aus gerösteten Haselnüssen und feinem Zucker. Der goldbraune Nusszopf duftet verführerisch, schmeckt nussig-süß und überzeugt mit mürber, aromatischer Kruste.
Ingredients
Scale
- 400 g Mehl
- 25 g Hefe
- 125 g Milch
- 60 g Butter
- 40 g Zucker
- 1 Ei
- 100 g Haselnüsse, gemahlen
- 50 g Zucker
- 40 g Semmelbrösel
- 124 ml Milch
- 1 Prise Zimt
Instructions
- Begin by preparing the yeast dough. Place the flour in a large mixing bowl. Crumble the fresh yeast into the flour. Warm the milk gently until it is lukewarm (not hot), then pour it over the yeast. Add the softened butter, sugar, and the egg to the bowl.
- Mix all the ingredients together, kneading them by hand or using a stand mixer fitted with a dough hook, until a smooth, elastic dough forms. This process should take about 5–10 minutes. The dough should not stick to your hands or the bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm, draft-free place for about 20 minutes. The dough should rise slightly and become airy.
- While the dough is resting, prepare the nut filling. In a separate bowl, combine the ground hazelnuts, sugar, bread crumbs, milk, and a pinch of cinnamon. Mix everything together thoroughly until you have a spreadable, moist filling. Set the filling aside.
- Once the dough has finished rising, lightly flour a clean work surface. Place the dough on the surface and use a rolling pin to roll it out into a rectangle approximately 30 by 20 centimeters in size. Try to keep the edges as straight as possible for an even roll.
- Spread the prepared nut filling evenly over the surface of the rolled-out dough, leaving a small border around the edges. Use a spatula or the back of a spoon to help distribute the filling.
- Starting from one of the longer sides, carefully roll the dough up tightly into a log, similar to a jelly roll, making sure the filling stays inside.
- With a sharp knife, slice the rolled dough lengthwise down the middle to create two long strips. Position the strips with the cut sides facing up to expose the nut filling.
- Gently twist the two strips together, forming a braid or spiral, and pinch the ends to seal. This will create the traditional twisted appearance of a Nusszopf.
- Grease a loaf pan or a similar baking form with butter or nonstick spray. Carefully lift the twisted dough into the prepared pan, tucking in the ends if necessary. Cover the pan with a towel and let the dough rise again in a warm place for about 15–20 minutes until it has visibly puffed up.
- Preheat your oven to 190°C (375°F) while the dough is rising.
- Once risen, place the pan in the preheated oven and bake the Nusszopf for 30–40 minutes. The loaf should turn a deep golden brown on top and sound hollow when tapped.
- Remove the Nusszopf from the oven and allow it to cool in the pan for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
If you like, you can glaze the cooled Nusszopf with a simple icing made from powdered sugar and a little milk or lemon juice. For extra flavor, add a splash of vanilla extract or grated lemon zest to the dough. Make sure to let the yeast dough rise in a warm, draft-free place for the best results. The Nusszopf tastes delicious both fresh and toasted the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
