The long Easter weekend will start today!!! To celebrate the day, I have prepared a delicious braided loaf. This type of Easter loaf made out of yeast, you’ll find on almost every Easter Brunch kitchen table in Germany. They are typically sliced and then spread with with butter & jam. I decided to fill my braided loaf with pecans, almonds and walnuts as well as cinnamon. In German this is called “Nusszopf”, however I made a very non German maple glaze to pour over it and call it fusion haha.
I am flying to Munich tomorrow to see my family and friends and today was my last day at work before my holiday. It’s been a crazy couple of weeks and I felt I really needed some of this warm out of the oven right away and this did the job it just makes you feel good & gives you protein, fibre and essential fats!
|Prep time||Cook time||Total Time|
|30 min||20 min||50 min|
- 500g white (spelt) flour
- 60 g of brown sugar
- 1 cube fresh yeast (or one sachet)
- 250 ml lukewarm soy milk
- 80 g vegan margarine
- 1 pinch of salt
- Optional: 1 tbsp rum
- 200g of chopped almonds/ hazelnuts
- 100g of chopped pecan nuts
- 50g chopped walnuts
- 2 tbsp of maple syrup
- 1 tbsp cinnamon
- 1/3 cup of soya milk
- 50 g powdered sugar or maple syrup
- 2 tbsp lemon juice + 1 tbsp water
- Pour the milk into a small pot and add the margarine and sugar. Heat on low heat.
- Sieve flour into a bowl and make a well in the middle.
- Check whether the milk mix is lukewarm – it really should not be hot at all if it is let it cool off because otherwise the heat will destroy the yeast and your dough will not rise.
- Pour the milk mix into the well and stir in the yeast. Using the kneading hooks of your hand mixer, little by little take the flour into the mixture. Knead for about 2 mins until you have a smooth dough that won’t stick to the sides of your bowl anymore. Cover with a kitchen towel and put into a warm place with no draft for 30mins -1hr.
- For the filling, roast the nuts and mix all the ingredients together.
- Preheat the oven to 180° C.
- Knead the dough again and roll out (I use a rolling pin) to a rectangle on a floured baking paper to about 1/2cm thick.
- Coat with the nut filling and roll up from the longer side very tightly.
- Use a knife to halve the filled dough roll and place them with the nut side facing upward. Then braid the two strands together and hide the ends underneath the braid.
- Carefully place the braid with the baking paper on your baking tray and into the pre-heated oven.
- Bake for about 20-25 minutes, then sprinkle with your glaze immediately after baking.