Easter is just around the corner, and with it comes the gentle stirrings of spring—longer days, blooming branches, and the comforting hum of my kitchen coming alive again. This year, I decided to finally bake something I’ve long admired but never made myself: a Nusszopf, the beloved German nut braid.
I’ve baked many sweet yeast breads before, but never with this rich, nutty filling. And now that I’ve tasted it fresh from my oven, I can say with certainty—it’s far better than anything store-bought.
Place all dry ingredients except of yeast in a bowl. Warm up the milk 
Stir the flour mixture 
Melted butter 
Preparing the yeast dough with dry and wet ingredients 
Knead for about 7 minutes until smooth. Let rise at warm place for about 1 hour 
Prepare the nut mixture 
Beat 2 egg white until stiff 
Combine stiff egg white with nut mixture 
After 1 hour the yeast dough should have risen 
Roll out dough to a square 
Place nut mixture on top 
Spread the nut mixture on top 
Rolling dough 
Cut dough on one side and braid, do the same on other side 
Braiding Nusszopf (watch video below in recipe section) 
Braiding Nusszopf (watch video in recipe section) 
Rest braided Nusszopf covered for 30 minutes 
Bake at 390 F for about 30 minutes 
Mix one cup of powdered sugar with 1/2 lemon 
Spread glaze on top of cooled nut braid 
Let glaze dry 
Nut braid or Nusszopf 
Nut braid or Nusszopf Easter Nusskranz
It is an old custom to make a nut and yeast braid for Easter. In some areas, the yeast braid, with or without a filling, is also formed into an Easter wreath before baking, and brightly colored eggs are then inserted in the middle
🐣 A Tradition Worth Braiding
In many German households, it’s an old custom to prepare a yeast braid for Easter. Sometimes it’s filled with nuts, sometimes left plain, and often shaped into a festive wreath with brightly colored eggs nestled in the center. The symbolism is beautiful—braids and wreaths representing continuity, rebirth, and the joy of gathering. This year, I chose the classic braid, but I’m already dreaming of shaping it into a wreath next time, with pastel eggs tucked into its folds.
🌰 The Filling: Buttery, Juicy, and Deeply Satisfying
The heart of the Nusszopf lies in its filling. I used a blend of finely chopped walnuts and hazelnuts, folded into a buttery mixture that was just sweet enough to complement the soft, airy dough. The aroma as it baked was irresistible—warm, nutty, and nostalgic. You can easily swap in pecans or even try a poppy seed variation: simply boil 2 cups of poppy seeds with 10 tablespoons of milk and a teaspoon of sugar, then let it swell off the heat. It’s a lovely alternative, especially if you’re craving something a bit more earthy and traditional.
🍞 Braiding with Intention
Braiding the dough felt like a ritual in itself. There’s something meditative about dividing the strands, filling them with care, and weaving them together. As I shaped the loaf, I thought of my mother and sisters, of past Easters filled with laughter and flour-dusted aprons. The braid puffed beautifully in the oven, its golden crust hiding the treasure within.
🌷 More Than a Holiday Treat
Though Nusszopf is often reserved for Easter, it’s a sweet indulgence that deserves a place year-round. It pairs perfectly with a morning coffee, a springtime brunch, or an afternoon spent reminiscing with friends. And unlike the packaged versions, this homemade braid is tender, flavorful, and deeply personal.
✨ Final Thoughts
Baking this Nusszopf was more than just trying a new recipe—it was about honoring tradition, creating something beautiful with my hands, and sharing a piece of my heart through food. If you’ve never made one before, I encourage you to try. Whether you braid it or shape it into a wreath, whether you fill it with Walnuts, Pecans or Hazelnuts. or Poppy seeds, it’s a celebration of heritage and home.
Poppy Seed filling: 2 cups poppy seeds, 10 tbsp milk and 1 tsp sugar. In a small pot bring milk with poppy seeds and sugar to a boil. Remove from heating element and let it swell. Follow the recipe.
This recipe for Nusszopf can also be made into a wreath with colored eggs in the middle, especially for Easter. It is not only delicious at this holiday, you can prepare the sweet delicacy all year round.
Nusszopf, or Nut Braid
Ingredients
- Yeast dough:
- 4 cups all-purpose flour
- 2 tsp dry yeast
- 1 tsp diastatic malt (optional)
- 4 tbsp sugar
- 4 ¼ tbsp soft butter
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk (keep egg white for later)
- ½ tsp salt
- 270 ml milk (lukewarm)
- Filling:
- 1 cup water
- 250 grams ground walnuts, pecans or hazelnuts
- ¼ tsp salt
- 1 tsp cinnamon
- 1/2 cup bread crumps
- 1/3rd cup of sugar
- 3 tbsp butter
- 1 egg white (beaten)
- Glaze:
- 1 cup powdered sugar
- Juice of ½ lemon or more
You can buy the Diastatic dry Malt here on Amazon to promote strong rise and great texture
Instructions
- Prepare the yeast dough:
- Combine all dry ingredients, except the yeast in a large bowl and stir.
- Warm the milk and add the yeast, let stand for 15 min.
- Combine the egg yolk, soft butter and vanilla extract, stir, and then add to the yeast mixture.
- Now make a groove into the middle of the flour and drop in all the wet ingredients inside.
- Knead for 7 minutes to make a soft dough.
- Let rise for at least an hour at a warm place.
- Meanwhile prepare the filling.
- Boil the water and add all ingredients except the egg white. Let cool.
- Whip the egg white until stiff and stir into cooled nut mixture.
- Roll out the dough in flour and make square a square.
- Spread out the nut mixture to the edges.
- Preheat oven to 390 F (or 360 F convection).
- Roll the dough from one end to the other.
- Cut the roll (on top) in the middle from each side.
- Now braid the sliced dough from each side (see video).
- Place the dough on cooking sheet. And cover for 30 min. or until oven is hot.
- Bake at 390F for 25 min, then check color.
- If it gets too dark cover with Alu-foil and bake an addition 4 to 5 minutes.
- Remove from oven and let sit for 10 min.
- Carefully place on cooling rack.
- After about 20 to 30 min prepare the glaze.
- Glaze: Mix 1 cup powdered sugar with juice of ½ to 1 lemon and stir.
- Brush the Nut braid with the sugar glaze and let dry.
Notes
The Hefezopf can be frozen for about 6 month, or kept in a plastic bag for 2 to 3 days.
Another option would be a Poppy Seed filling. 2 cups poppy seeds, 10 tbsp milk and 1 tsp sugar. In a small pot bring milk with poppy seeds and sugar to a boil. Remove from heating element and let it swell. Follow the recipe.
