Chocolate Nusszopf

Image of slices of chocolate nut swirled bread.

Traditional nut braided bread with a twist. Rather than a simple nut filling, it is filled with chocolate, nuts, and candied orange peel, then topped with an orange glaze

Prep Time45

Cook Time30

Proofing time1

Total Time2 15

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Chocolate, Nuts, Orange

Servings:

Calories: 255kcal

Equipment

Stand Mixer

Ingredients

Dough

500 grams ap flour
50 grams granulated sugar
15 grams instant yeast
1/4 tsp salt
80 grams butter melted
250 ml milk lukewarm

Filling

4 oz dark or semisweet chocolate
200 grams pecans toasted
4 oz almond butter
100 grams candied orange peel finely chopped
70 grams granulated sugar
1 tsp cinnamon

Glaze

250 grams powdered sugar
5 tbsp orange juice

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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 smoothish ball. Once that has happened continue kneading for a few more minutes. It should take 10 to 15 minutes in total.
Remove the dough from the bowl and gently shape it into a ball. Grease the mixing bowl and place the ball of dough back in.
Cover the bowl with plastic and place somewhere warm for 1 hour to rise.

Make the Filling

Toast the pecans in a pan over medium heat until they become slightly fragrant and toasted.
Break up the chocolate and add it to the food processor. Blend until the size of coffee beans. Then add in the toasted pecans and blend again until everything is about the size of rice.
Dump the pecans and chocolate into a microwave safe bowl. Add in the almond butter and stir. Microwave the bowl in short bursts to melt the chocolate and almond butter to make the mixture spreadable.
In a separate bowl, combine the sugar and cinnamon and stir together.

Assemble and Bake the Nusszopf

Preheat the oven to 375 F.
Roll the dough out on a lightly floured surface to a rectangle that is 15" x 20".
Spread the chocolate nut filling over the dough leaving at least a 1/2" border around all the edges.
Distribute the the candied orange peel over the chocolate. Then sprinkle over with the cinnamon sugar.
Starting at one long edge, roll the dough up tight. Then pinch the seam shut. *If you want to split it into two braids, cut the long roll in half so that each one is now 10" long.
Then cut the roll in half lengthwise. If you are making two, then cut each half in half lengthwise.
After it has been cut, twist the two halves with the filling facing up and tuck in the ends.
Place the braid on a greased or lined baking sheet and bake for 25 -30 min until golden brown.
While the loaf is baking, mix orange juice and powdered sugar to make a glaze.
Once the loaf is done baking, while it is still hot, brush on the glaze. Then let it fully cool before cutting into it.

Notes

It will last up to a week in an airtight container at room temperature!

Nutrition