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Batch CCII. Schwarzwald, Saturday July 20, 2024 NO. 47
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Hazelnut Braids

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.

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.

Cut the rolls in half lengthwise and twist the two parts together.

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.

Cut into slices and enjoy!

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