Cakes & pastries

German Nut Braid

Name: German Nut Braid
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: For 1 Germam Nut Braid:
Ingredients: 400 g flour; 1 package Rapunzel dry yeast; 1/8 l lukewarm plant milk; 60 g margarine; 40 g Rapunzel Cristallino cane sugar; 2 eggs; 250 g Rapunzel Roasted almond butter; Alternative: 180 ml vegan cream, 80 g powdered sugar and 250 g Rapunzel almonds roasted, ground; 50 g powdered sugar; 1-2 tbs lemon juice

Seraphine Wilhelm

50 Min.

For 1 Germam Nut Braid:

Info

Perptime 20 Min.
Resttime 60 Min.
Baketime 30 Min.

Ingredients

Portions

400 g flour
1 Dry yeast
1 l lukewarm plant milk
60 g margarine
40 g Cristallino cane sugar HIH
2 eggs
250 g Roasted almond butter with coconut blossom sugar
Almonds roasted, ground
50 g powdered sugar
1–2 2 tbs lemon juice

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 180° C.

For the yeast dough:
Mix flour and yeast. Then add the lukewarm plant milk, margarine, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.

For the filling:
Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the nut filling on top and roll up lengthways. Place the roll on a baking sheet covered with baking paper. Cut the roll lengthways in the middle until just before the end. Then gobble the two half-rolls together so that the filling points upwards and form a wreath. Bake the wreath at 180 degrees for 30 minutes.

For the sugar glaze:
Mix the powdered sugar and lemon juice together and sprinkle over the nut braid.

USED RAPUNZEL PRODUCTS

Roasted almond butter with coconut blossom sugar

Dry yeast

Cristallino cane sugar HIH