Chocolate Hazelnut Cinnamon Yeast Braid

A moist yeast braid with bittersweet chocolate, ground hazelnuts and cinnamon, finished with a fine lemon glaze. It tastes best fresh from the oven, but also keeps for several days.

By yumbelo · 8 servings · 150 minutes

Chocolate Hazelnut Cinnamon Yeast Braid

Ingredients

  • 500 g Wheat flour type 405
  • 1 Packung Dry yeast
  • 80 g Sugar
  • 1 Prise Salt
  • 250 ml Milk, lukewarm
  • 60 g Butter, soft
  • 1 Stück Egg
  • 100 g Bittersweet chocolate, chopped
  • 100 g Hazelnuts, ground
  • 40 g Sugar
  • 1 TL Cinnamon
  • 60 g Butter, melted
  • 1 Stück Egg, beaten (for brushing)
  • 100 g Powdered sugar
  • 1 EL Lemon juice

Method

  1. Warm the milk slightly until it is lukewarm. Stir in the yeast, 1 tsp of the sugar and 2 tbsp of the flour and let it stand for 10 minutes, until the mixture becomes slightly frothy.
  2. Mix the remaining flour with the rest of the sugar and the salt in a large bowl. Add the yeast milk, the egg and the soft butter and knead everything into a smooth dough until it pulls away from the edge of the bowl.
  3. Cover the dough and let it rise in a warm place for about 60 minutes, until its volume has doubled.
  4. For the filling, mix the chocolate, hazelnuts, sugar and cinnamon in a bowl and stir in the melted butter.
  5. Roll the dough out on a floured work surface into a rectangle about 30 x 40 cm. Spread the filling evenly over it, leaving a narrow border free at the edges.
  6. Roll the dough up loosely from the long side and halve the roll lengthwise. Place the two strands side by side with the cut sides facing up, pinch them together at one end and braid into a plait. Seal the ends well and transfer the braid to a baking sheet lined with baking paper.
  7. Let the braid rise, covered, for another 30 minutes.
  8. Preheat the oven to 180 °C top and bottom heat. Brush the braid with the beaten egg and bake for about 35 minutes until golden brown. If it browns too quickly, cover it with baking paper after 20 minutes.
  9. Let the braid cool completely on a wire rack.
  10. For the glaze, stir the powdered sugar with the lemon juice and 1 to 2 tbsp water until smooth and thick. Drizzle over the cooled braid and let the glaze set.