Soon it is Easter and I always wanted to make a Nusszopf for this holiday. I have made many braided sweet Yeast breads before, but not with this nut filling. After I baked the nut braid and tasted it, I realized it is much better than the store-bought.
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
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. The juicy, buttery nut filling in the yeast loaf with different types of nuts, like Walnuts, Pecans or Hazelnuts.
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.
You can make the nut filling quickly and easily. The secret is enough butter and a pinch of cinnamon. The base is of course freshly ground or chopped nuts. They must not be too old or they may even taste rancid.
It is important that the ingredients are at room temperature, so take everything out of the fridge a couple hours before. You can even melt the butter in the microwave. Also leave the yeast dough alone while rising. Longer is better, the fluffier your braid will be.
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.
