Method (Makes 1 loaf – 10 to 12 portions)
1. Toast the hazelnuts for the filling in a preheated oven 180°C (360°F Gas Mark 4) for 5-10 minutes until lightly brown.
2. Allow to cool and then ground the hazelnuts for the filling in a food processor.
3. Place all the ingredients under filling and mix to form a spreadable paste, adding more milk if necessary.
4. Place all the ingredients under dough into a bowl and mix to form a soft dough. Knead well for 5 minutes until a well developed dough is formed.
5. Cover loosely with polythene and allow the dough to rest for 5 minutes.
6. Roll out on a lightly floured surface to make a 40cm square using dusting flour as required.
7. Spread the filling evenly over the dough, leaving a 3cm edge from the side nearest to you.
8. Roll up tightly from the edge furthest away from you, like a Swiss roll and rest the log on it’s seam.
9. Cut the dough length ways right down the middle. With both pieces lying next to each other and the filling facing up, twist the two pieces of dough from the middle to the end.
10. Repeat the twisting from the other side. Carefully place on large lined baking sheet.
11. Cover and leave in a warm place for approximately 40-60 minutes or until doubled in size. Sprinkle the chopped hazelnuts over the loaf.
12. Bake in a preheated oven 180°C (360°F Gas Mark 4) for 30 minutes until golden brown in colour.
13. Take the icing sugar and add 2-3 tsps water to make a drizzle.
14. Drizzle over top of the loaf with the icing sugar.
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“Dear Deb, Thank you for sending on the info below, it arrived yesterday. The contents were much appreciated, as was the advice you previously sent by email. Again, thank you. Kindest regards, ”
Helena
Nusszopf is the archetypal bake of southern Germany. Light enough to have with a coffee in the morning or with a cup of tea for elevenses! For extra naughtiness, I have been known to spread my slice of Nusszopf with Nutella which complements it beautifully!