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Sunday Recipe: Braided White Nut Loaf

Hello everybody to this week’s Sunday Recipe! I am still at the trade show so did not have time to bake or cook this week. Thus, I am sharing a recipe I tried a couple of weeks ago when I managed to bake my first ever braided white nut loaf! It is a bit trickier than my former recipes but it tastes deliciously!!!

Sunday Recipe: braided white nut loaf

Ingredients:

For the yeast dough:

  • 450g (approx. 16 oz) flour
  • 30g (approx. 1 oz) yeast
  • 1/4 l (approx. 8.3 fl.oz ) lukewarm milk
  • 50g (approx. 1.7 oz) butter
  • 1 egg yolk
  • 1/2 teaspoon salt

For the inside dough:

  • 150g (approx. 5 oz) butter
  • 50g (approx. 1.7 oz) flour

For the filling:

  • 100g (approx. 3.5 oz) ground hazelnut
  • 50g (approx. 1.7 oz) sugar
  • 2 tablespoons Rum
  • 1 egg white

For the glazing:

  • 3-4 tablespoons icing sugar
  • 2 tablespoons Rum

Sunday Recipe: braided white nut loaf

Directions:

The yeast dough:

  1. Ground the yeast into a small bowl and add the milk and a bit of flour. Cover and leave it at a warm place for around 15 minutes.
  2. Heat up the butter and mix it well with the egg yolk, the salt and the milk/yeast mix. Beat until you get a loose dough. Leave it for another 30 minutes at a warm place.

For the inside dough:

  1. Mix the butter with the flour and form a plate of 15 x 15 cm (approx. 6″ x 6″).
  2. Form another plate of the size of 20 x 35 cm (approx. 8″ x 14″) out of the yeast dough.
  3. Place the butter plate on top of this and fold the sides to the inside. Press the edges together well and roll the dough out again until it has the size of  30 x 40 cm (approx. 12″ x 16″). Then fold it again.
  4. Leave the dough in the fridge for around 15 minutes.
  5. Repeat steps 1-4 twice again afterwards and roll out the dough to a plate of the size 25 x 70 cm (approx. 10″ x 28″) the third time.

The filling:

  1. Mix the hazelnuts with the sugar, the Rum and the egg white.
  2. Spread the mixture on half of the dough. Fold the empty half of the dough over the other side and press the edges together.
  3. Cut the whole dough into three long stripes and braid it.
  4. Leave the braid on the baking tray for 20 minutes and afterwards bake it at 220°C (approx. 428°F) for 10-15 minutes.
  5. Afterwards spread the icing sugar – Rum mixture on top of it for the glazing and leave it to cool down.

Enjoy and have a great Sunday everybody!!!

Now it’s your turn. Share your most favorite recipe of the week with fellow chefs and bakers in my Sunday Recipe Link-Up. I look forward to all your recipes! Don’t forget to stop by other bloggers who are sharing their recipes! Have a lovely Sunday everybody!!! When you share your recipe, please use the Hashtag #TTSR


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