Braided Hazelnut Brioche (Nusszopf)
Click on the stars to rate!
This is one of my most beautiful sweet culinary discoveries in recent months: Nusszopf or Braided Hazelnut Brioche! If you love brioche and already know Babka, this recipe is a must-try!
Ingredients
For the dough
- 500 g flour
- 1 sachet of baker’s yeast dry, instant
- 70 g sugar
- 1 teaspoon of salt
- 1 egg
- 250 ml of lukewarm milk
- 80 g butter
For the filling
- 200 g of ground hazelnuts
- 120 ml milk
- 60 g sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of cocoa powder
Instructions
Step 1: The brioche dough
- Mix the flour, instant baking powder, salt and sugar in a bowl.
- Then add the milk little by little. Then add the egg and the butter. Mix everything well.
- Knead the dough for about 5 minutes until it is smooth. Form a ball and place the dough ball in the bowl covered with a tea towel. Raise the dough for 1h30 to 2 hours. It must double in size.
Step 2: The filling
- Pour the milk into a saucepan and heat it over low heat. Add the sugar, then the ground hazelnuts. Mix well.
- Remove everything from the heat and add the cocoa powder and the cinnamon. Cool the preparation.
Step 3: The braid
- Once the dough is well rested, remove the air by pressing on the dough.
- Roll out the dough using a rolling pin. Cover the dough with the hazelnut filling.
- Roll up the dough lengthwise. Cut the dough in half lengthwise. Braid the brioche.
- Place the braided brioche on a baking sheet lined with parchment paper.
- Let the brioche rest for another 30 minutes.
Step 4: Bake
- As an option, you can add pieces of crushed hazelnuts to the brioche before baking.
- Bake the brioche for 35 minutes at 175 ° C. Let cool before cutting.
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!