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German Nut Braid

Method


Preheat the oven to 180° C.

For the yeast dough:
Put the flour in a bowl, press a hollow in the middle and crumble the yeast into it. Add a pinch of sugar and the vegetable milk to the yeast, make a pre-batter. Cover the dough and let it rise in a warm place for 15 minutes. Then add the 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.

Rapunzel Products


130730 Roasted almond butter with coconut blossom sugar
1201165 Fresh yeast cubes
1400325 Cristallino cane sugar, HAND IN HAND
201460 Almonds roasted, ground
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