Nusszopf

Zopf is a yeast bread which is made of flour, fresh yeast, milk, sugar and butter.  It is popular in Germany and Switzerland.  Nusszopf has hazelnuts/walnuts filling whereas Marzipanzopf has marzipan/almonds filling.  It is normally served during tea-time.

Ingredients:
500 g flour
1 cube (42 g) fresh yeast
2 eggs
30 g sugar
1/2 tsp salt
200 ml warm milk (max temperature 35°C)
60 g butter

Filling Ingredients:
300 g chopped hazelnuts
50 g chopped walnuts
50 g breadcrumbs
100 g sugar
1/8 litre rum

Glazing Ingredients:
150 g icing sugar
2 - 3 tbsp water or lemon juice

Note:  It is important that all ingredients are at room temperature.

Method:
Sift flour into a bowl and make a well in the centre.  Crumble yeast into well.  Add sugar, salt, eggs and milk.  Knead mixture until well combined.  Then, add in butter and knead again until the dough leaves the sides of the mixing bowl.  This will take about 10 minutes.  Sprinkle some flour over dough and cover bowl with a cloth.  Let dough rise in a warm place for about 30 minutes.

Mix all filling ingredients together and leave aside.

Dust worktop with flour and place risen dough on it.  Roll out dough to a rectangular of about 50 x 40 cm.  Spread filling evenly on dough by using a spatula.  Roll dough like a swiss roll from the length side.  Then, cut into two lengthwise.

Place both dough pieces onto a baking tray which is lined with baking paper.  Plait dough pieces to overlap each other.  Make sure that the beginning and end parts are tucked underneath.  Let rise for a further 30 minutes.  Bake in a preheated fan oven at 190° C for 30 - 40 minutes.  Leave to cool before brushing with icing sugar glaze.

Bon Appetit!