Classic Nusszopf – Sweet German Nut Braid

Classic German Nusszopf is a yeasted bread simply braided with fresh marzipan and a thin glaze. This nut braid takes it up a notch with the additions of ground hazelnuts as well as pecans to give a little extra nuttiness and texture to the bread.

This Nusszopf is great because it can be made for a variety of occasions! Whether you’re just having friends over for coffee or want to make it for a weekend brunch, this bread is the perfect addition to any gathering.

What nuts can I use?

This Nusszopf is so versatile because you can make it with all hazelnuts, hazelnuts and pecans, just almonds, just pecans, walnuts, etc… Try adding your favorite nuts and let me know what you think! For the most traditional flavor use only hazelnuts.

What if I don’t like marzipan?

I totally get it, I used to hate marzipan! While I do like it now, I find that the taste in this Nusszopf is very mild. The marzipan is more there to add moisture to the loaf.

Can I make this in advance?

Yes, definitely. Especially if it is not cut into, it will stay fresh for at least 2-3 days if wrapped up in an airtight container.

Can I freeze this Nusszopf?

Yes, I have done this many times. Simply wrap it in plastic wrap and then in foil and place it in a freezer bag. Feel free to freeze it for 1-2 months and take it out the night before you want to eat it – to allow it to defrost.

Is it necessary to toast the nuts?

Short answer is no. But, if you really want to taste the nuts I would not recommend skipping this step. Plus it can be done while the yeasted dough is proofing.

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Tips for making a Classic Nusszopf

• When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned. This dough is not very wet so make sure that the mixer is set on a low speed.
• If your marzipan has started to dry out, place it in a microwave safe bowl and top it with a damp paper towel. Microwave for 20-30 seconds, then let it sit for a few minutes. The marzipan should have softened if it isn’t too dried out.
• For the nuts, I like to use a food processor to get them nice and small (also because I think that chopping hazelnuts is a giant pain). But you can definitely use a knife to chop them if you prefer. Keep an eye on the nuts and just pulse them, don’t turn the food processor to continuous on because you may end up with nut butter!
• Roll the dough out into a shape that is as rectangular as possible. This will help when you are rolling it up to get a more even twist.

Ingredients

• All Purpose Flour: Any all purpose flour will work for this! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough and the marzipan filling.
• Milk: The Nusszopf use milk as the liquid in the dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter adds moisture to the dough and the nut filling!
• Yeast: In this recipe, instant yeast is used. However, if you are using active dry, simply bloom the yeast in the milk alone first and then proceed with the recipe.
• Salt: This adds flavor to the dough and balances out the sweetness.
• Marzipan: This recipe uses store bought marzipan. You can make your own or use store bought but either way, make sure it hasn’t dried out because it won’t turn into a smooth paste. Marzipan is made from almonds, sugar, almond extract.
• Pecans: I like to use fresh pecans in this recipe, finely chopped.
• Hazelnuts: Hazelnuts can spoil easily, so make sure they are fresh and ready to be toasted.
• Brown Sugar: Light or dark brown sugar will work for this filling. It adds more warmth than white granulated sugar.

Glaze

• Powdered sugar: Powdered sugar is the base of most glazes. If yours is very clumped together I recommend sifting if before making the glaze.
• Lemon juice: There is both lemon juice and water in the glaze. The small touch of lemon juice helps balance out the sweetness and richness of the nuts.

How to make a Sweet German Nut Braid

Make the Nusszopf Dough

• In the bowl of a stand mixer whisk together the flour, sugar, and yeast. Then add in the warm milk, melted butter, and salt.
• Use a dough hook to knead everything together on low speed for 15-20 minutes until the dough has smooth edges and the bowl is clean.
• Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough.
• Cover the bowl with plastic wrap or a towel and place somewhere warm to rise for 1 hour. The dough should double in size.

Make the filling

• Start by toasting the pecans and hazelnuts in two separate pans over medium heat. Stir the nuts frequently and toast for about 10 minutes until they become fragrant.
• Remove the nuts from the heat and pour the hazelnuts onto a kitchen towel. Rub the hazelnuts in the towel to remove as much of the skin as possible.
• Add the toasted and peeled hazelnuts, as well as the pecans, to a food processor and pulse until they are between gravel and sand.
• In a medium microwave safe bowl, add in the marzipan and the butter for the filling and melt together in 20 second increments. Use a spoon to stir the two together until fully combined.
• Add in the brown sugar and stir to combine.

Assembling the Classic Nusszopf

• Prepare 1 baking sheet by lining it with parchment paper or a silicone baking mat. Preheat the oven to 350 F. Place an oven rack just below the center level of the oven.
• Roll the dough out to 10″ x 15″ – try not to use too much flour at this step. Spread the marzipan filling over the dough, you want to leave a 1 inch border on two long sides and one short side. If it is too hard to spread, reheat the mixture until it is spreadable consistency.
• Then, sprinkle the nuts over the marzipan filling and press them in.
• Start rolling up the dough from the short end with the nut filling. Roll all the way to the other end, squeezing as necessary to make sure the roll is nice and tight.
• Place the roll in front of you, seam side down and pinch the ends closed to seal it shut. Using a long sharp knife, cut down the center of the roll, lengthwise. You should now be able to see the layers of dough and nut filling.
• Start by crossing the two lengths of dough over one another in the center to create an “X”. Then twist the remaining ends of each dough together – making sure that the exposed nut filling of each portion is face up.
• Pinch the ends together so the doughs don’t come untwisted. Gently lift the nut braid onto the prepared baking sheet.
• Bake in the oven for 25-30 in, rotating the sheet after 15 minutes to ensure even browning.

Glaze

• While the nusszopf is baking, prepare the glaze. Whisk together the powdered sugar, water, and lemon juice to a thin and runny glaze.
• Immediately after the nusszopf is finished baking, brush or drizzle the glaze over it. Allow it to cool for at least ten minutes before transferring to a cooling rack.

Print Recipe

5 from 1 vote

Classic Nusszopf | Sweet German Nut Braid

Traditional German Nusszopf is a yeasted bread simply braided with fresh marzipan and a thin glaze. This nut braid takes it up a notch with the additions of ground hazelnuts as well as pecans to give a little extra nuttiness and texture to the bread.

Prep Time45 minutes mins

Cook Time30 minutes mins

Proofing time1 hour hr

Total Time2 hours hrs 15 minutes mins

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Nuts, Sweet Bread

Servings: 14

Calories: 277kcal

Equipment

• Stand Mixer

Ingredients

Dough

• 250 grams ap flour
• 40 grams granulated sugar
• 8 grams instant yeast 1 packet
• 1/4 tsp salt
• 40 grams butter melted
• 125 ml milk lukewarm

Filling

• 60 grams hazelnuts
• 60 grams pecans
• 30 grams butter
• 50 grams brown sugar
• 100 grams marzipan

Glaze

• 200 grams powdered sugar
• 2 tbsp lemon juice
• 2 tbsp water

Instructions

Make the Dough

• In the bowl of a stand mixer add in the flour, sugar, and yeast. Whisk to combine.
• Then add in the lukewarm milk, melted butter, and salt.
• Using the dough hook attachment, start kneading the mixture. Knead for a while on a low speed; the dough should come together into a smooth ball. Once that has happened continue kneading for a few more minutes. It should take 15 to 20 minutes in total.
• Remove the dough from the bowl and gently shape it into a ball. Place it into a greased bowl that is at least twice the size of the dough.
• Cover the bowl with plastic and place somewhere warm for 1 hour to rise.

Make the Filling

• Toast the pecans and hazelnuts in separate pans over medium heat until they become slightly fragrant and toasted.
• Peel the toasted hazelnuts by pouring them onto a kitchen towel and then rubbing them between the towel.
• Add both types of nuts to the food processor and pulse until the bits are between the size of sand and grave.
• In a medium microwave safe bowl, add in the marzipan and butter and melt on 20 second increments in the microwave. Stir together with a spoon until combined.
• Add in the brown sugar, stir and reheat until spreadable consistency.

Assemble and Bake the Nusszopf

• Preheat the oven to 350 F. Place an oven rack just below the middle level.
• Roll the dough out on a lightly floured surface to a rectangle that is 10" x 15".
• Using a rubber spatula, spread the marzipan filling over the rectangle, leaving a 1" border on two of the long sides and one short side. *Reheat the mixture in the microwave if necessary so that it can be spread.
• Sprinkle the chopped nuts over top and press them in.
• Starting at one short edge, roll the dough up tight. Then pinch the seam shut.
• Then cut the roll in half lengthwise.
• After it has been cut, twist the two halves together with the filling facing up. Start by crossing the two halves over each others centers to create an X.
• Then finish twisting and tuck in the ends.
• Place the braid on a greased or lined baking sheet and bake for 25 -30 min until golden brown. Rotate the pan halfway through.
• While the loaf is baking, whisk the lemon juice, water, and powdered sugar together to make a glaze.
• Once the loaf is done baking, while it is still hot, brush or drizzle on the glaze. Then let it fully cool before cutting into it.

Notes

This will last for quite a few days wrapped up well in an airtight container. Be sure to knead the dough for the full time – it doesn’t quite need to achieve the window pane test but it should be possible to stretch it slightly before it tearing.

 

Be gentle when spreading the filling over the dough, you don’t want to tear the dough. 

Nutrition

Serving: 1slice | Calories: 277kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 115mg | Fiber: 2g | Sugar: 24g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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