Name: Yeast braid with hazelnut Neapolitan filling
Prep time: 55 min
Cook time: 90 min
Total time: 145 min
Yield: 1 Portionen
Ingredients: 180 ml Milk lukewarm; 7 g Dry yeast; 60 g Sugar; 80 g Butter soft; 400 g Wheat flour; 1 piece Medium-sized egg; 180 g Neapolitan wafers; 50 g Ground nuts; 50 g Breadcrumbs; 200 ml Milk; 3 tbsp Cinnamon sugar; 1 piece Medium-sized egg yolk; 1 tsp Milk

Cook Time

2 h 25 min

Servings

Difficulty

Medium

Prep Time

55 Min

This Thermomix® recipe for Yeast braid with hazelnut Neapolitan filling is ready in 2 h 25 min and yields 1 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Delicious braided yeast bread with a hazelnut Neapolitan filling.

Ingredients (13 ingredients)

180 ml Milk lukewarm
7 g Dry yeast
60 g Sugar
80 g Butter soft
400 g Wheat flour
1 piece Medium-sized egg
180 g Neapolitan wafers
50 g Ground nuts
50 g Breadcrumbs
200 ml Milk
3 tbsp Cinnamon sugar
1 piece Medium-sized egg yolk
1 tsp Milk

Preparation (6 steps)

Prepare yeast dough

Thermomix® Setting

2 min/99°F/Speed 2 99°F

Put lukewarm milk into the mixing bowl. Add dry yeast and sugar and mix for 2 min./37°C/speed 2. Add butter, wheat flour and egg and knead for 2 min./knead setting to a smooth dough. Place dough in a bowl and cover in a warm place for 1 hour.

2 min

Knead dough

Thermomix® Setting

2 min/Kneading speed

Add butter, wheat flour and egg and knead for 2 min./knead setting to a smooth dough. Place dough in a bowl and cover in a warm place for 1 hour.

2 min

Prepare filling

Thermomix® Setting

5 sec/Speed 5

Put Neapolitan wafers into the mixing bowl and chop for 5 sec./speed 5. Add ground nuts, breadcrumbs, milk and cinnamon sugar and mix for 10 sec./speed 3.

5 sec

Mix filling

Thermomix® Setting

10 sec/Speed 3

Add ground nuts, breadcrumbs, milk and cinnamon sugar and mix for 10 sec./speed 3.

10 sec

Shape braid

Roll out the dough on a floured work surface into a large rectangle. Spread the filling evenly, leaving a small border free. If the mixture is too firm, add a little more milk. Roll up the coated dough plate lengthwise. Place on a baking sheet lined with baking paper. Cut the roll lengthwise twice except for one end, which stays together. Braid the strands into a large braid, not too tight. For a nice look, turn the openings of the strands slightly upwards. Let the braid rise again in a warm place for 20-30 minutes.