Nusszopf is a delicious, sweet, plaited loaf from Germany with an incredible spiced hazelnut filling swirling through it. In this latest recipe from the kitchen, we’ll show you step-by-step how to make this impressive classic at home. There are quite a few stages, so it’s a long-ish bake I’m afraid, but I can 100% assure you that it’s worth the effort. The resulting loaf looks amazing, tastes delicious and will have everyone coming back for more! Grab your apron and jump in...
For the sweet dough
300g Strong white flour
50g Caster sugar
4g Sea salt
8g Osmo-tolerant yeast
1 Medium free-range egg
125g Whole milk
50g Unsalted butter - cubed
For the hazelnut filling
125g Roasted hazelnuts - chopped
125g Sweet crumb
125g Caster sugar
1 Medium free-range egg
A good squeeze of vanilla paste
1tsp Ground cinnamon
1tsp ground mixed spice
A glug of whole milk
100g Icing sugar for the final glaze
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- Start by making the sweet dough. Put the flour in the bowl of the stand mixer and rub in the butter until it resembles bread-crumbs (as if making pastry). Add the sugar, salt, and yeast and stir to combine.
- Place the milk in a measuring jug and stir in the egg. Pour this mixture into the flour mix and combine at a slow speed on the stand mixer using the dough hook. Once the dough is combined, scrape down as required, increase the speed and knead for 8-9 minutes.
- Once the dough has been kneaded, turn out into a lightly oiled bowl, cover with cling film and leave to prove in a warm place for about 2-hours or until the dough has doubled in size.
- Whilst the dough is proving, make the hazelnut filling.
- You’ll need 125g of sweet crumb. This can be made by chopping up sponge cake or scones in the food processor or, as we do, by combining digestive biscuits and some white bread and chopping these together in the processor.
- Add the chopped roasted hazelnuts, caster sugar, a squeeze of vanilla paste, and all of the spices to the sweet crumb and pulse in the processor until combined. Add in the egg and pulse to a thick paste. Finally, add enough whole milk to the mix to create a spreadable consistency. The resultant paste should be the consistency of loose peanut butter.
- Scrape the completed filling into a bowl, cover with cling film and place into the fridge until needed.
- Preheat the oven to 200℃ at least 30mins before needing to bake.
- Once the sweet dough has finished proving, turn it out onto a lightly floured work surface and flatten into a disk with your fingertips. Dust with flour and roll out the dough into a large rectangle using a rolling pin.
- Using a spatula, spread the hazelnut mixture evenly over the surface of the dough and roll it up into a fat sausage. With the seam underneath, using a serrated knife, cut down through the sausage to reveal the layers and twist into a plait, tucking under the ends. Place the complete ‘twisted dough’ onto a baking tray lined with baking parchment and leave to rise for an hour or so, covered with a linen cloth.
- After the second prove, place the loaf in the oven and immediately give it a shot of steam (or a few squirts from a spray bottle) and turn the oven down to 180℃. Bake for 30mins. After which time, remove the loaf from the oven and place on a rack to cool. Be careful as the loaf will be very soft.
- Once the loaf has cooled, make up some icing by combining 100g of icing sugar with a little hot water (or lemon juice). Drizzle this icing over the loaf and leave to set. The loaf can be served in thick slices either on its own or with some unsalted butter. Absolutely delicious.
Download the recipe as a PDF.
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