Hazelnut Braids
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-cover-500x333-500x333.png)
Ingredients:
makes 2 braids
For the dough
1 kg all-purpose flour
400-450 ml milk
40 g fresh yeast
150 g sugar
Zest of one lemon
5 g salt
2 egg yolks
60 g butter
60 g lard
For the hazelnut filling
3 eggs
160 g marzipan/almond paste
150 g sugar
400 g hazelnut grounded
20 g starch
100 g milk
1 pinch of cinnamon
Juice and zest of one lemon
Preparation
Combine all ingredients for the dough and knead everything into a smooth dough. Cover the dough and let it rest for about 45 minutes. Split the dough in two equal pieces and roll them into rectangular dough sheets.
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-1-500x333-500x333-q80.png)
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-2-500x295-500x296-q80.png)
For the hazelnut filling, mix eggs gradually into the marzipan paste. Add the remaining ingredients to the marzipan mixture and knead into a spreadable mixture. Evenly spread the hazelnut filling on the doughs and roll them up.
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-3-500x295-500x296-q80.png)
Cut the rolls in half lengthwise and twist the two parts together.
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-5-500x295-500x296-q80.png)
Place the braids on a baking tray lined with baking paper and let them rest without a form for 30 minutes. Preheat the oven to 200 degrees Celsius (fan: 180 degrees Celsius). Bake for 30-40 minutes.
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-6-500x333-500x333-q80.png)
Cut into slices and enjoy!
![](https://monkey47.com/thumbs/natural-habitat/hazelnut-braids/nusszopf-8-500x333-500x333-q80.png)