‘Nusszopf’ is basically the sibling of ‘Mohnzopf’. Its pretty much the same thing with different filling. People usually have pretty strong opinions which one is better. Whatever you prefer, I found this recipe is easier to make as the filling is more dense and easier to handle.

Ingredients

Dough

• 500g cake flour
• 250g warm milk
• 20g fresh yeast
• 80g melted butter
• 60g selfmade vanilla sugar
• 5g salt

Filling

• 200g hazelnuts
• 50g nut mix
• 150g biscuits
• 150g milk or 200 dunno
• Bit cinnamon 2g
• Dash salt 3g
• 50g selfmade vanilla sugar

Topping

• almond flakes

Instructions

Dough

Melt the butter and add the milk. The mix should have about body temperature. Now add some flour, sugar and the yeast. Let this sit for about 15 minutes in a warm place. Once the yeast is active (the mixture should have risen at least 50%), knead all dough ingredients together. Let this sit for ca. 40 minutes in a warm place.

Filling

Melt the butter and mix everything together.

Forming

Roll the dough out on a oiled surface to a rectangular shape. Spread the filling evenly. Now roll the dough together. If it is too long to fit your form, cut it in half. Now slice it lengthwise, though do not cut through both ends. Twist the two sides. (Note: the pictures are from making Mohnzopf, but the principal is the very same.)

Usually you bake it directly on a baking tray, however I do use bread forms because its just easier and it will look nice even if the dough or filling was too wet. Let the dough rest at least 10 minutes before placing it in the preheated oven!

Baking

Place it in a baking form (if it has a nice shape you can also bake it directly on a tray) and bake it for 30-40 minutes on 180 degrees. When baking it in a silicon form I placed the baking tray lower and covered the goodies with a sheet of baking paper for the last 10 minutes of baking.

Once out of the oven let it fully cool down. For the topping mix the lemon juice and sugar. Sprinkle it on top of the Mohnzopf, let it dry and enjoy.

Next time..

• ~reduce sugar due to overwhelming sweetness~ done - updated recipe