Classic Nusszopf | Sweet German Nut Braid
Serves 14
45 mins prep
30 mins cook
60 mins Proofing time
135 mins total
Traditional German Nusszopf is a yeasted bread simply braided with fresh marzipan and a thin glaze. This nut braid takes it up a notch with the additions of ground hazelnuts as well as pecans to give a little extra nuttiness and texture to the bread.
Dough
Filling
Glaze
Make the Dough
In the bowl of a stand mixer add in the flour, sugar, and yeast. Whisk to combine.
Then add in the lukewarm milk, melted butter, and salt.
Using the dough hook attachment, start kneading the mixture. Knead for a while on a low speed; the dough should come together into a smooth ball. Once that has happened continue kneading for a few more minutes. It should take 15 to 20 minutes in total.
Remove the dough from the bowl and gently shape it into a ball. Place it into a greased bowl that is at least twice the size of the dough.
Cover the bowl with plastic and place somewhere warm for 1 hour to rise.
Make the Filling
Toast the pecans and hazelnuts in separate pans over medium heat until they become slightly fragrant and toasted.
Peel the toasted hazelnuts by pouring them onto a kitchen towel and then rubbing them between the towel.
Add both types of nuts to the food processor and pulse until the bits are between the size of sand and grave.
In a medium microwave safe bowl, add in the marzipan and butter and melt on 20 second increments in the microwave. Stir together with a spoon until combined.
Add in the brown sugar, stir and reheat until spreadable consistency.
Assemble and Bake the Nusszopf
Preheat the oven to 350 F. Place an oven rack just below the middle level.
Roll the dough out on a lightly floured surface to a rectangle that is 10" x 15".
Using a rubber spatula, spread the marzipan filling over the rectangle, leaving a 1" border on two of the long sides and one short side. *Reheat the mixture in the microwave if necessary so that it can be spread.
Sprinkle the chopped nuts over top and press them in.
Starting at one short edge, roll the dough up tight. Then pinch the seam shut.
Then cut the roll in half lengthwise.
After it has been cut, twist the two halves together with the filling facing up. Start by crossing the two halves over each others centers to create an X.
Then finish twisting and tuck in the ends.
Place the braid on a greased or lined baking sheet and bake for 25 -30 min until golden brown. Rotate the pan halfway through.
While the loaf is baking, whisk the lemon juice, water, and powdered sugar together to make a glaze.
Once the loaf is done baking, while it is still hot, brush or drizzle on the glaze. Then let it fully cool before cutting into it.
