Classic Nusszopf | Sweet German Nut Braid

Overhead macro image of the nusszopf cut into 1/2" slices.

5 from 2 votes

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

Cook Time30

Proofing time1

Total Time2 15

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Nuts, Sweet Bread

Servings:

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

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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