Braided yeast bread recipe: Braided yeast bread with nut filling
Baked golden brown, with a nutty filling and fruity sheen - a braided yeast bread is simply a must at Easter and makes every table something special.
Ingredients
- 1 cube of yeast
- 1 tsp sugar
- 1/4 liter of warm milk (38 degrees)
- 500 g Flour (Type 405)
- Salt
- 2 egg yolks (egg size M)
- 200 g chopped hazelnuts or almonds
- 150 g Marzipan
- 3 egg whites (size M egg)
- 50 g sugar
- 1 tsp cinnamon
- grated zest of 1 organic lemon
- 1 beaten egg yolk (egg size M)
- 3 tablespoons of smooth redcurrant jelly
Method · 2 h 35 min
- For the braided yeast bread dough, crumble the yeast into a small bowl, stir in the sugar and 4 tablespoons of warm milk until smooth. Cover with a cloth or lid and let it rise for about 20 minutes in a warm place (for example, in the oven at 38 degrees Celsius, maximum 45 degrees Celsius). The yeast mixture should double in size.
- Sift the flour onto the work surface. Make a well in the center. Sprinkle a pinch of salt around the edge of the flour. Then add the two egg yolks and the yeast mixture to the well.
- Then work from the inside out, gradually incorporating more and more flour into the center, while gradually working in the remaining milk.
- Knead all ingredients vigorously for 6-7 minutes until a smooth dough forms. A food processor can also be used. Cover the dough again and let it rise for another 40 minutes, as in step 1.
- For the nut filling, roast the nuts in a pan without oil (nuts contain oil that is released when heated). Let them cool.
- Mix marzipan, egg white, sugar, cinnamon and grated lemon zest with a mixer until smooth, then add the nuts and mix everything well.
- After the dough has risen, knead it briefly again and roll it out on a lightly floured work surface (approximately 30 x 40 cm). Occasionally lift the dough from the work surface while rolling: lift the dough and sprinkle a little flour on the work surface to prevent it from sticking.
- Spread the smooth nut filling evenly over the dough.
- Leave a border of about 1 cm free, brush this with the beaten egg yolk so that the roll holds together well.
- Now roll up the yeast dough with the nut filling from the long side.
- Cut the roll exactly in half lengthwise with a sharp knife, but don't cut all the way through. Loosely braid the two strands of dough, with the cut sides facing up.
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) using convection.
- Place the braided yeast bread on a baking sheet lined with parchment paper. Let it rise for 20 minutes. Bake in a preheated oven for 30 minutes.
- Remove the braided loaf from the oven and brush it with the smooth currant jelly while still hot.
First, bake the yeast dough for the braided yeast bread:
Zucker
- 1⁄4 l
warm milk (38 degrees)
- 500 g
Egg yolks (egg size M)
Now mix the nut filling for the braided yeast bread:
- 200 g
- 150 g
Marzipan
Egg white (egg size M)
- 50 g
Cinnamon
scrambled egg yolk (egg size M)
3 THE
For the braided yeast bread dough, crumble the yeast into a small bowl, stir in the sugar and 4 tablespoons of warm milk until smooth. Cover with a cloth or lid and let rise for about 20 minutes in a warm place (for example, in the oven at 38 degrees Celsius, maximum).
Leave to rise (at 45 degrees Celsius). The yeast mixture should double in size.
