German Braided Walnut Loaf - Nusszopf

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.

German Braided Walnut Loaf - Nusszopf

Ingredients

for the dough:

for the filling:

for the egg wash:

for the glaze:

Instructions

Notes

Nutrition