Filled zopf recipe

Filled Zopf recipe

This article was published by: Matthew

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Ingredients

	Zopf dough, see database
110 g	butter
2 piece(s)	eggs
225 g	sugar
5 tbsp	whipping cream
335 g	hazelnuts, ground
1	lemon, the juice
some	icing sugar

Instructions

Prepare 1 portion of dough from my Zopf recipe.

Mix all the ingredients of the filling well together. Roll risen dough out into a big square, brush with the filling but leave 1 inch free on each side.

Roll up tightly and cut in 2 pieces. Set the rolls side by side and cut with a sharp knife a 1 in/2.5 cm deep slit on top of the roll so you can see the filling.

Now fold the rolls over each other, keeping the cut on top, repeating to the end. Put in a long cake form and bake at 180°C for 50 minutes.

Mix lemon juice with icing sugar and brush the warm bread with it to give it a nice glaze.

This bread keeps moist up to 5 days and gets even better after 1-2 days.


Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a