Hazelnut braid
Instructions
Into a bowl sift the flour by placing a fountain, make a recess in the Center, add the crumbled yeast and Unbind with warm milk.
Sprinkle the mixture with a little flour and let it rise, covered, in a warm place for 15 minutes.
Mix in another Bowl the butter, melted and warm, eggs, salt, sugar and the grated lemon rind, add the mixture to the leavened dough and knead it until obtaining a homogeneous paste.
Let rise covered for 20-25 minutes.
In a bowl mix the almond paste with the egg whites, sugar and cinnamon until mixture is smooth, then add the chopped hazelnuts.
Roll out the dough with a rolling pin into a rectangular 35x40 cm pastry and put over the filling, forming a regular layer.
Leave the edges and brush with beaten egg yolk.
Roll up the dough along one side, closing within the filling and press the edges well.
Place the roll obtained on the work surface so that the closing flap is facing downwards, and then cut the roll in half lengthwise, trying to cut exactly in the Middle, otherwise the braid doesn't rise evenly.
Open the roll along the cut, placed the two halves cut side while holding the resulting upward, then starting from the Center and intrecciatele going down.
Then turns 180 degrees and braid also twisted the other half.
Finally, press the two ends of the sweet.
Transferred the braid on the buttered oven tray and let it rise until blanket will have nearly doubled its volume.
Cook in the oven for 10 minutes at 220 degrees and then for 30 minutes at 190 degrees.
Lay the braid, still warm, the apricot glaze, let it dry, then line it with fondant icing flavoured with lemon juice.
Ingredients and dosing for 8 persons
- For the dough:
- 400 g of flour
- 25 g of brewer's yeast
- 12 cl of milk
- 60 g of butter
- 40 g of sugar
- 1/4 teaspoon of salt
- 1/2 lemon (zest)
- 2 eggs
- For the filling:
- 100 g of almond paste
- 2 egg whites
- 30 g of sugar
- 1/2 teaspoon of cinnamon
- 150 g of hazelnuts
- For garnishing:
- 1 egg yolk
- 100 g of apricot glaze
- 100 g of fondant icing
- 2 tablespoons of lemon juice