This hazelnut braid is exceptionally soft and fragrant: tender yeast dough, a generous filling of ground hazelnuts, cinnamon and vanilla, and a beautifully golden crust on top. Perfect with tea, for breakfast, or as a sweet centerpiece on a festive table.
Ingredients
Dough
- 2 1/2 cups | 300 g all-purpose flour
- 3 1/2 fl oz | 100 ml warm milk
- 1 packet dry yeast
- 2 1/2 tbsp | 40 g sugar
- 1 packet baking powder
- 3 1/2 tbsp | 50 g unsalted butter, softened
- 1 egg, size M
Filling
- 10 1/2 oz | 300 g ground hazelnuts
- 3 1/2 fl oz | 100 ml milk
- 1 tsp ground cinnamon
- 0.35 oz | 10 g vanilla extract
Instructions
- Activate the yeast: dissolve 1–2 tsp of the sugar from the total amount in the warm milk, then stir in the dry yeast. Let stand for 10 minutes, until foamy.
- Combine the flour, baking powder, and remaining sugar. Add the yeast mixture, the egg, and knead into a soft dough.
- Knead in the softened butter and work for 7–10 minutes, until smooth and elastic. The dough should feel tender and not stick to your hands; if needed, add just 1–2 tsp more flour.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled in size.
- Make the filling: warm the milk until just hot, add the vanilla extract and cinnamon. Stir in the ground hazelnuts until you have a thick, spreadable paste. Let cool slightly.
- Punch down the dough and roll it out into a rectangle about 12 x 14 in | 30 x 35 cm. Spread the hazelnut filling evenly, leaving a 3/4–1 in | 1–2 cm border around the edges.
- Roll up tightly along the long side. Cut the roll lengthwise into 2 long strands, leaving one end attached, then twist them together with the cut sides facing up to form a braid.
- Transfer to a parchment-lined baking sheet, cover, and let proof for 20–30 minutes.
- If desired, brush the surface lightly with milk. Bake in a 356°F | 180°C oven for 25–30 minutes, until golden brown. If the top browns too quickly, cover loosely with foil.
- Let the braid cool completely on a wire rack, then slice and serve.
Nutritional Information
Approximate values per 1 of 10 servings.
| Calories | 365 kcal |
| Protein | 10 g |
| Fat | 25 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 90 mg |
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Tips and Variations
- The filling should be thick and spreadable. If it feels too dry, add 1–2 tbsp milk; if too loose, stir in a little more nuts.
- For a deeper aroma, toast the hazelnuts in a dry skillet for 3–4 minutes, then cool before grinding.
- Store the braid in an airtight container for up to 3 days. It is delicious gently warmed in the oven or in a dry skillet.
FAQ
Can I replace hazelnuts with other nuts?
Yes, walnuts, almonds, or cashews work well. Just grind them to a fine crumb and keep the same milk ratio.
Why does the recipe use both yeast and baking powder?
The yeast gives the braid its lift and flavor, while the baking powder helps create a more even rise and a finer crumb in this enriched dough. If you leave it out, the braid will still work, but the texture will be a little more bread-like.
Can I freeze the braid?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature, then warm briefly in the oven.