Name: Braided Hazelnut Loaf
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 1 servings
Ingredients: 250 g all-purpose flour (2 cups); 30 g sugar (2 ½ tbsp); 1 pinch of salt; 60 ml lukewarm milk (¼ cup); 1 tsp dry yeast; 1 egg (size M); 50 g soft butter (3 ½ tbsp); 100 g ground hazelnuts (1 cup); 50 g sugar (¼ cup); 1 tsp cinnamon; 50 ml cream or milk (¼ cup); 1 tbsp honey; 1 egg yolk

Directions

1

Sift the flour into a bowl and form a well. Add yeast, sugar, and lukewarm milk to the well, mix lightly, and let activate for 10-15 minutes. Add the egg, butter, and salt, then knead everything into a smooth, elastic dough. Cover and let rise in a warm place for 60 minutes until doubled in size.
2

Mix the hazelnuts, sugar, cinnamon, cream, and honey into a spreadable filling.
3

Roll the dough into a 30 x 40 cm rectangle. Spread the filling evenly, fold the top half towards the center, and then fold the bottom half over it to create a long rectangle. Lightly roll it to flatten and create space for braiding.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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4

Cut the rectangle into 6 strips. For each strip, make two cuts to divide it into three strands connected at the top. Braid the strands and roll into coils.
5

Place the braids in a loaf pan lined with parchment paper, arranging them slightly offset. Let rise again for 30-40 minutes.
6

Brush with egg yolk and, if desired, sprinkle with chopped hazelnuts. Bake in a preheated oven at 180°C (160°C fan) for 30-35 minutes until golden brown. Cool and dust with powdered sugar before serving.

Bake it step by step on video