Description
Goldbrauner Nusszopf mit fluffigem Hefeteig, zartem Butteraroma und einer saftigen Füllung aus gerösteten Haselnüssen und feinem Zucker. Knusprige Kruste, weiche Krume, nussig-süßer Duft und unwiderstehlicher Biss.
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. Warm the milk slightly (it should be lukewarm, not hot) and dissolve the fresh yeast in it. In a large mixing bowl, combine the flour and sugar. Add the softened butter, the egg, and the yeast-milk mixture to the bowl. Knead all ingredients together by hand or with a dough hook on a stand mixer until you have a smooth, elastic dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 20 minutes, or until it has visibly increased in volume.
- While the dough is rising, prepare the nut filling. In a medium mixing bowl, combine the ground hazelnuts, sugar, and breadcrumbs. Warm the milk slightly and pour it over the dry mixture. Add a pinch of cinnamon. Mix everything together well until you have a spreadable, thick paste. Set the filling aside until the dough is ready.
- Once the dough has risen, lightly flour your work surface and roll out the dough into a rectangle approximately 30 x 20 cm in size. Use a rolling pin to achieve an even thickness. Spread the nut filling evenly over the entire surface of the rolled-out dough, leaving a small border on all sides. Starting from the longer side, gently roll up the dough into a tight log.
- With a sharp knife, carefully cut the rolled dough log lengthwise down the middle, creating two long strands. Place the two strands side by side with the cut sides facing up. Twist the two strands around each other, forming a braid, and try to keep the cut sides exposed for a beautiful pattern.
- Grease a loaf pan (Kastenform) thoroughly with butter or non-stick spray. Gently lift the braided dough into the prepared pan, tucking the ends under if necessary. Cover the pan with a kitchen towel and let the dough rise again in a warm place until slightly puffed, about 20-30 minutes.
- Preheat your oven to 190°C (375°F) while the dough is having its second rise. Once the dough has risen, place the pan in the center of the preheated oven and bake for 30-40 minutes, or until the Nusszopf is golden brown on top and cooked through. If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- Remove the baked Nusszopf from the oven and let it cool in the pan for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing and serving. Optionally, dust with powdered sugar or drizzle with a simple icing for extra sweetness.
Notes
For extra flavor, you can add a few drops of vanilla extract or some grated lemon zest to the dough. The Nusszopf keeps well for a couple of days if stored in an airtight container. It also tastes delicious when slightly warmed or toasted. If you prefer, you can substitute walnuts or almonds for the hazelnuts in the filling. Make sure to allow enough time for the dough to rise properly for the fluffiest result.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte, 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
