German Braided Walnut Loaf ‘Nußzopf’
A Nusszopf is a sweet braided bread and a classic German recipe. It is made from a light and fluffy sweet yeast dough, filled with sweetened nuts, braided into a loaf. So delicious!
There is nothing quite so likely to make me stop in my tracks as walking past the window of a good German bakery. German bakeries genuinely have it all: deliciously crusty bread, towering tortes and tarts, and my favourite of all – Nusszopf, a gloriously sweet braided walnut loaf.
What is a Nußzopf?
A Nußzopf (literally ‘Nut Braid’) is a classic German recipe. It is made from a light and fluffy sweet yeast dough or Hefeteig filled with sweetened nuts, which is rolled and then plaited or braided into a loaf.
It is similar to other braided European breads (like Babka) and is often eaten around Easter time (though it is good all year round!).
Ingredients
This braided walnut loaf is a classic recipe with simple ingredients. To make it, you’ll need the following:
- Flour: Plain or all-purpose flour is suitable for this recipe. In Germany, we use type 405.
- Nuts: I like to use walnuts, though you could use toasted and skinned hazelnuts or a mixture of both.
- Milk, Butter, Sugar and Salt: I recommend using full-fat milk, unsalted butter and white sugar to make Nußzopf. You’ll also need powdered sugar to make the glaze.
- Yeast: Nußzopf is a yeast bread, so you’ll need yeast to make it rise. Fresh yeast is best, but a sachet of instant dried yeast is suitable.
- Eggs: I use German medium-sized eggs in my baking recipes, which are closer to a large in most other countries that I have visited.
- Cinnamon, Vanilla and Lemon: These will flavour the loaf. You’ll need unwaxed lemons, so you can use the zest for the bread and the juice for the frosting.
Instructions
I’ve spent ages perfecting my yeast dough to make it as simple and fool-proof as possible! I always recommend using a stand mixer to make life easier, but you can knead it by hand if necessary.
- First, knead all of the dough ingredients together into a soft, smooth dough. Allow to rise for 1-2 hours until almost doubled in size. An enriched yeast bread with lots of butter like this one will not rise as much as a plain bread dough, so allow extra time for the lightest, fluffiest loaf.
- When the dough has risen, make the walnut filling by blitzing the walnuts in a food processor until roughly chopped, then pulsing with the remaining filling ingredients.
- Roll the dough out on a floured work surface into a large rectangle about 1cm thick (approx. 30x40cm / 12x15in). Spread generously with the walnut filling, leaving a gap around the edges. Roll into a cylinder, starting at a short side. Chill the dough for 20 minutes.
- When chilled, cut the dough lengthways and twist it into a simple braid, squeezing the ends together to seal. Transfer it to a lined oven tray to rise for 30 minutes. Meanwhile, heat the oven to 180°C / 350°F / Gas 4.
- When the Nusszopf has risen, brush generously with egg wash and bake in the preheated oven until golden brown, 30-35 minutes.
- Allow to cool for 5 minutes before transferring to a rack to cool further. While the loaf is still a little warm, whisk together powdered sugar and lemon juice and drizzle over the top.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
How to store Nusszopf
A braided nut bread like this is best kept in a cool place, covered with clingfilm.
FREQUENTLY ASKED QUESTIONS
Can I double this recipe?
Yes, you can. Double all ingredients. Most German recipes actually make a double portion, I make a smaller amount so that we can finish it all!
Can I make this sort of recipe without nuts?
Yes! This is similar to cinnamon bread or Babka, so you could try a simple cinnamon filling or a more luxurious chocolate. Alternatively, try a fruit jam filling.
Can I freeze Nußzopf?
Sure! It’s best fresh, but it will freeze just fine. Warm it up a little after defrosting.
German Braided Walnut Loaf – Nusszopf
A Nusszopf (literally 'Nut Braid') is a sweet braided bread and a classic German recipe. It is made from a light and fluffy sweet yeast dough or Hefeteig filled with sweetened nuts, which is rolled and then plaited or braided into a loaf. So delicious!
Ingredients
for the dough:
- 100 ml whole milk
- 21 g fresh yeast, or 7 g (2 tsp) active dry yeast
- 250 g plain or all-purpose flour, divided
- 30 g white sugar
- 2 tsp vanilla sugar
- ¼ tsp sea salt
- finely grated zest of 1 lemon
- 50 g unsalted butter, softened
- 1 egg yolk
for the filling:
- 100 g walnuts
- 50 g unsalted butter, melted
- 40 g white sugar
- 1-2 tsp cinnamon
- 1 egg white
for the egg wash:
- 1 egg yolk
- 1 Tbsp milk
for the glaze:
- 100 g powdered sugar
- 1.5 Tbsp lemon juice
Instructions
- PREPARE THE YEAST: Heat the milk in a small saucepan over low heat until just warm (but not hot!) when you dip your little finger into it. Remove from the heat, then stir in the yeast. Set aside.
- MAKE THE DOUGH: In the bowl of a stand mixer with the dough hook fitted (see note 1) combine 175g flour (about two-thirds), sugar, vanilla, salt and lemon zest. While mixing, add the butter and egg yolk, stir the yeast and milk mixture, and pour it into the bowl. Run the mixer on high until the ingredients are combined, then with the mixer on low add the remaining flour. Knead for 5 minutes.
- After 5 minutes, the dough should be moving freely around the bowl of the mixer and only lightly sticky. If it is still a little liquid or sticking to the sides of the bowl, add one tablespoon of flour and knead for another minute.
- LET THE DOUGH RISE: When the dough has finished kneading, shape it into a ball – it should feel soft, springy, and elastic. Place the dough back in the bowl, cover loosely with a clean cloth or plastic wrap, and allow it to rise in a warm place for 1 hour.
- MAKE THE NUT FILLING: While the dough rises, make the walnut filling by blitzing the walnuts in a food processor until roughly chopped, then pulsing with the remaining filling ingredients.
- ROLL OUT DOUGH: When the dough has risen, turn it out onto a lightly floured surface. Gently press out the air, then roll into a large rectangle around 1cm (⅓ in.) thick. Spread the walnut mixture over the surface of the dough, leaving a gap around all edges. Roll into a cylinder, starting from one of the short sides.
- CHILL: Transfer the rolled dough to the refrigerator for 20 minutes. This will make the dough MUCH easier to handle.
- SHAPE DOUGH: Line an oven tray with baking parchment paper and set aside. Use a sharp knife to cut the dough cylinder half lengthways, leaving the very top attached. Turn the cut sides of the dough face up, then lift one over the other to begin a rough two-stranded braid. Continue lifting the dough strands over each other, then squeeze the ends together tightly and tuck underneath. Cover and allow to rise in a warm spot for a further 20-30 minutes.
- BAKE: While the dough is rising, heat the oven to 180°C / 350°F / Gas 4. When the loaf has risen, beat the remaining egg yolk together with a splash of milk and brush it all over it. Bake in the middle of the preheated oven for 30-35 minutes until risen and golden brown. Transfer to a rack to cool completely.
- GLAZE: When the Nußzopf is mostly cool, whisk the powdered sugar and lemon juice together to make a tangy frosting. Drizzle over the top of the bread and allow to set.
Notes
1) I recommend using a stand mixer to make yeast dough, though it is perfectly possible to make it without one. Mix the dough at first in a large bowl with a wooden spoon, then add the remaining flour and knead with your hands until you have a smooth dough. Proceed as per the recipe.
Recommended Equipment
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Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 40g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 73mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
