- 200 minutes
- For 10 people
- 0.7 € / person
- 368kcal per 100g.
How to braid hazelnut bread
In all this time that I have been writing and cooking on the blog, after the amount of recipes cooked and shared with you, there has not been a single day that I have not learned something new.
Many of the bread recipes that I present involve, after a little research, tests and various adjustments until you find the right formula.
Preparing this braid of hazelnut bread for Christmas at home is available to everyone, you just have to have patience and a little skill when it comes to shaping it.
Affordable for those who have never made bread, since it has little of this. I am not going to deceive you, it is not done in half an hour like the Christmas puff flower , it takes time.
This sweet bread lasts in very good condition and barely dries over time thanks to the juiciness provided by the filling. Of course, it must be covered with a cloth or stored in a can or box.
More than anything so that it does not get dirty, although it is very possible that it lasts two rounds and you do not need it because it is delicious.
Preparation of the hazelnut bread dough
- We start with the dough and, for this, in a deep and wide container, mix the dry yeast with a quarter of the flour.
- Add the warm milk, stir and mix well. We let the mixture rest for 10 minutes.
- Then add the salt, sugar, butter in pieces and the rest of the flour and knead well with your hands until the dough is not almost sticky.
- Each flour is a world so we may need to add a little more because the dough is too sticky.
- In this case we do it little by little so as not to overdo it and end up with an excessively dry dough.
- We make a ball with the dough. Cover with plastic wrap or a clean kitchen cloth.
- Let it rest for a couple of hours in a warm place and away from drafts. The oven, for example, is a good place for it.
Preparation of the hazelnut bread braid filling
- While the dough rests and ferments, we prepare the filling. For this we chop the hazelnuts to taste. We like different sizes to find stumbling into the braid tooth.
- We should have the hazelnuts ready by the time the dough is up.
- Peel and grate the apple, then pour over the juice of the half lemon so that the pulp does not blacken.
- Add the apple to the chopped hazelnuts together with the sugar, the lemon zest and add a little cream.
- We want the mixture to be slightly damp, but not excessively. Rather juicy.
Hazelnut braid kneading
- When the dough has fermented, we press with our fist to degas.
- On a sheet of vegetable paper or silicone mat we spread the dough. We use a roller to give it a rectangle shape of about 30 x 40 cm.
- We can sprinkle a little flour on the surface to prevent the rolling pin from sticking to the dough.
- Then we spread a thin layer of jam on the surface, leaving a free margin of about 3 cm around the edge.
- On the jam layer we distribute the filling, being careful not to go beyond the limits so that when rolling the dough the edges stick well.
- We preheat the oven to 180º C, up and down with conventional heat.
Hazelnut braid shape and bake
- We roll the dough on itself, on the side that is longest. We leave the closure at the top.
- With a smooth and sharp knife we cut the roll in the middle longitudinally. We will obtain two long strips of filled dough.
- We roll each strip over the other, forming a braid. We transfer to a baking tray, taking for it the vegetal paper or the silicone mat because it will be easier for us.
- We cook for the first 20 minutes at 180º C.
- Then we raise the temperature to 200º C, to roast the top and cook the braid for another 8-10 minutes.
- Remove from the oven and let cool before adding the glaze.
Glaze and final presentation of the braid
- For the glaze, mix the icing sugar with the lemon juice and stir.
- We do this little by little, so as not to overdo the juice and the glaze is too liquid.
- Brush the braid with the frosting, using a silicone brush. We can also drop it on the surface. To taste.
This sweet dough filled with hazelnuts, apples and jam is perfect for breakfast or snack for several days.
If you do not want to miss the detail of this hazelnut sweet bread recipe , be sure to see this album step by step.
Tips for a Perfect Hazelnut Bread Braid
- The dough of the braid is delicate and soft, so it should be done in a cool place so that it does not fall apart when handling it. It can be placed in the fridge, once rolled up and before cutting, for 30 minutes so that it solidifies slightly.
- The braid has its that, so it is better to do it with four hands. Ask for help for that moment.
- The jam serves as a glue between the dough and the filling, do not dispense with it. You can use any you have on hand.
- For a less citrus icing you can use water instead of lemon or a mixture of both.
- The filling allows multiple variations: almonds, walnuts, raisins, spices, pear, peach and other fruits. In the imagination is the limit.