I did it! I conquered the yeast bread monster! I made a lovely nußzopf.
It took time … I had to work up to it. I also had to Google recipes in German and translate them and convert the ingredients from metric (oh ye godless metrics!)
I actually found and translated four recipes until I figured out to Google nußzopf RECIPE and it showed up in English. Still had to convert the metric tho.
TO MAKE DELICIOUS GERMAN NUTBREAD:
1 1/4 c lukewarm milk (120-130)
1/2 c sugar
1 t vanilla
1/3 c butter
4 t oil
3 1/2 t active dry yeast
2 1/2-3 1/2 c flour
*all ingredients need to be room temp. Not my house room temp which is below freezing but comfortable, yo*
*NOTE: The bread was great, but I felt like it was missing something. Next time I’ll add 1 t salt to add some depth and contrast to the flavor. This is one of the variations I saw in the recipes … also saw one call for “one big pinch of salt” *
Mix yeast into milk with 1 t sugar. Stir to dissolve. Let this sit while you go on to the next step.
It will get active and have a happy yeast party. In a good bubbly way.
In another bowl mix the butter, eggs, sugar, vanilla and oil. Add the milk-yeast mixture.
Start mixing in flour until the dough is kneadable.
Remove the dough and knead, adding in flour until the dough is smooth and not sticky.
Let the dough rest in a warm place or over a warm water bath for about 45 minutes- an hour … until it doubles.
This is where my skillzzzz fall short … thank goodness Mary was visiting and could help. So it is pretty cold in my house, because I’m pretty warm. I make my family wear more than shorts in the winter, when inside. But it’s bad for yeast bread cooking … so we put the bread and water bowl in the oven with the temp on 200. when it hit 200 we left the dough in for a couple of minutes until it was warm and the bowl was getting VERY warm, then we opened the door (turned off the oven) and let it cool a bit … then shut the dough back up in the oven. I guess maybe it was 125-150?
Then it rose like nobody’s business.
While it rests make the filling:
2 1/2 c finely chopped hazlenuts
1/3 c sugar
2 t cinnamon
2 T butter
2 T honey
Just enough milk to make it spreadable, maybe 1 T
NOTE: Next time I’ll add 2T rum. Saw that addition in several recipes. Would have done it, but I don’t have rum at home. I know. And I don’t think Vodka would have had the same effect …
Mix everything together. set it aside and let it wait a bit. I actually had to double the filling, the dough was so much! I was out of hazelnuts so I used pecans. Delicious mixture!
I forgot to take many of these photos, I was having so much fun.
Anyway, dough should double:
Than you turn it out and knead it a couple of times before you roll it into a big rectangle.
Spread the patiently-waiting nut mixture atop …
Then roll that bad boy up.
It’s a giant nut cigar!
Bad to smoke, though, so don’t try it. I cut mine in two, and put each on a piece of parchment paper on a cooking sheet.
Then you get to make it pretty!
Cut in half lengthwise, starting from the middle to the end. So really, cut halfway in half the long way.
Then twist each piece outward. You’ll see gorgeous layers of dough and nuts.
Then twist each piece around each other.
Then do the other side. Basically, this is what it would look like if you cut the whole thing in half lengthwise and twisted it together.
Paint the exposed dough with an egg wash … one beaten egg mixed with a T or two of milk or water.
Then bake at 350 for about 30-35 minutes.
That one above has no egg wash. I forgot. So I painted it and put it back in the oven for a couple of minutes.
While baking, make the glaze: mix 1 c powdered sugar with enough lemon juice or water so that it’s spreadable.
Glaze that baby right out of the oven.
Many thanks to this recipe (and site) for being in English and having lots of pix: http://www.vadimchiline.com/2012/10/10/nusszopf-german-hazlenut-brioche-cake