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Braided hazelnut pastry

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  • 1h
Yeast dough:
  1. 125 ml milk
  2. 50 g butter
  3. 250 g flour
  4. 1/2 package dry yeast
  5. 60 g sugar
  6. 1 pinch salt
  1. 100 g ground hazelnuts
  2. 1 egg
  3. 1 package vanilla sugar
  4. 2 tbs sugar
  5. 2 tbs cream
Yeast dough:

1. Mix the flour and dry yeast together in a bowl, then make a well in the middle and pour in the sugar and salt.

2. Gently warm the milk and butter slightly in a small pot. Pour the lukewarm milk mixture into the well in the dry ingredients and work everything together into a smooth dough.

3. Cover and let the dough rise in a warm location until the mixture has visibly increased in bulk.


4. Mix the ingredients for the filling together well. Roll out the yeast dough into a rectangular shape, spread the filling over it and roll it up, starting with the longer side.

5. Cut out a circle of baking paper with the help of a lid 20 cm and place the circle into a pot. Cut the rolled-up dough lengthwise down the middle completely and twist the two halves together with the cut sides facing outwards, then press the ends together firmly.

6. Place the twisted dough in the pot. Place the pot on the hob and switch to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 30 minutes until golden brown.

7. Remove the pastry and allow it to cool on a wire rack. Slice it into smaller pieces; best served slightly warm.

This recipe has been tested and approved by AMC.

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