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German Nut Braid

Details


  • Preparation time: 20 min.
  • Rest time: 1 hour
  • Backing time: 30 min.
  • lactose-free
Seraphine
(Wilhelm Studio)
German Nut Braid
German Nut Braid

Method


Preheat the oven to 180° C.

For the yeast dough:
Mix flour and yeast. Then add the lukewarm plant milk, margarine, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.

For the filling:
Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the nut filling on top and roll up lengthways. Place the roll on a baking sheet covered with baking paper. Cut the roll lengthways in the middle until just before the end. Then gobble the two half-rolls together so that the filling points upwards and form a wreath. Bake the wreath at 180 degrees for 30 minutes.

For the sugar glaze:
Mix the powdered sugar and lemon juice together and sprinkle over the nut braid.

Ingredients


For the filling:For the glaze:
  • 50 g powdered sugar
  • 1-2 tbs lemon juice

Rapunzel Products


130730 Roasted almond butter with coconut blossom sugar
1201155 Dry yeast
1400325 Cristallino cane sugar, HAND IN HAND
201480 Almonds roasted, ground
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de