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November
recipe of German ‘Nusstriezel’
Filling Ingredients
200g mixed nuts (hazelnuts, walnuts, almonds)
100g brown sugar
90g cream or a plant based alternative
1⁄4 ts cinnamon
1⁄2 lemon zest
What you need for the dough
220ml milk or a plant based alternative
2 eggs or vegan alternative
40g yeast
500g spelt flour, some more for prep later
1⁄2 ts salt
150g cold butter, cut in 2mm thin slices
Ingredients for the glaze
75g powdered sugar
15ml water
1ts lemon juice, optional: add some rum
A step by step guide how to make your own perfect 'Nusstriezel'
Grind the hazelnuts and sugar in a food processor / magic wand or
finely chop the nuts. Add the cream and cinnamon, stir for 15 sec /
speed 4 and transfer. Rinse the mixing bowl.
200g mixed nuts (hazelnuts, walnuts, almonds)
100g brown sugar
90g cream or a plant based alternative
1⁄4 ts cinnamon
1⁄2 lemon zest
What you need for the dough
220ml milk or a plant based alternative
2 eggs or vegan alternative
40g yeast
500g spelt flour, some more for prep later
1⁄2 ts salt
150g cold butter, cut in 2mm thin slices
Ingredients for the glaze
75g powdered sugar
15ml water
1ts lemon juice, optional: add some rum
A step by step guide how to make your own perfect 'Nusstriezel'
Grind the hazelnuts and sugar in a food processor / magic wand or
finely chop the nuts. Add the cream and cinnamon, stir for 15 sec /
speed 4 and transfer. Rinse the mixing bowl.
Dough
Heat the milk (or vegan alternative) on the stove until it is lukewarm, dissolve the sugar and yeast in it, add the eggs (or egg substitute) and stir. Add flour, salt and lemon zest in a large bowl, add the milk mixture and knead for approx. 2 minutes until a smooth dough is formed. Chill for 15 minutes. Use the time to line two baking trays with baking paper. Once ready, roll out the dough into a rectangle on a lightly floured work surface. Spread the butter flakes on one half of the rectangle and then fold the other half over it.
Roll out the sheet of dough again fold one third of the dough towards the middle onto the third in the middle fold over the other third from the other side and chill the rectangle for 15 minutes. Preheat the oven to 200°C. Roll out the dough rectangle again and spread the filling on one half of the dough sheet. Fold the uncoated half of the dough over it press the edges together a little cut the sheet of dough into approx. 15 strips cut a slit in the middle of each strip of dough (be careful not to cut the strips all the way through) pull one end through the slit onto the prepared baking sheet and bake the nut loops on the baking trays for 12-14 minutes (200 ° C) until golden.
Now it's time to prepare the glaze. Mix the icing sugar water and lemon juice in a bowl until smooth, spread on the warm 'Nussstriezel', let them cool down on a baking tray and serve immediately for best taste. Pro tip: Vary nuts as available or add marzipan if it suits your taste (use less nuts in this case).
Heat the milk (or vegan alternative) on the stove until it is lukewarm, dissolve the sugar and yeast in it, add the eggs (or egg substitute) and stir. Add flour, salt and lemon zest in a large bowl, add the milk mixture and knead for approx. 2 minutes until a smooth dough is formed. Chill for 15 minutes. Use the time to line two baking trays with baking paper. Once ready, roll out the dough into a rectangle on a lightly floured work surface. Spread the butter flakes on one half of the rectangle and then fold the other half over it.
Roll out the sheet of dough again fold one third of the dough towards the middle onto the third in the middle fold over the other third from the other side and chill the rectangle for 15 minutes. Preheat the oven to 200°C. Roll out the dough rectangle again and spread the filling on one half of the dough sheet. Fold the uncoated half of the dough over it press the edges together a little cut the sheet of dough into approx. 15 strips cut a slit in the middle of each strip of dough (be careful not to cut the strips all the way through) pull one end through the slit onto the prepared baking sheet and bake the nut loops on the baking trays for 12-14 minutes (200 ° C) until golden.
Now it's time to prepare the glaze. Mix the icing sugar water and lemon juice in a bowl until smooth, spread on the warm 'Nussstriezel', let them cool down on a baking tray and serve immediately for best taste. Pro tip: Vary nuts as available or add marzipan if it suits your taste (use less nuts in this case).
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