October 25th, 2009

Zopf filled with Nuts

nusszopfAfter our lab moved to the new bio center we are now nearly back to everyday life. Some things are not working as they should, but it gets better every day! In our coffee room we miss the new kitchen (it will be delivered later this month) but we have already tables, chairs, and a coffee machine, so we have all things which are essential for a nice break. Thats why I could bring my birthday cake (with a month delay).

The Nusszopf I bake is a very nice pastry, filled with a soft mixture of hazelnuts, caramelle, cinnamon and vanilla. The filling keeps the zopf fresh so its no problem to bake it one day in advance.


yield 2 Zöpfe

Pâte fermentée / alter Teig:

  • 210 g flour (Typ 550)
  • 145 g water
  • 1g fresh yeast
  • 4g salt


  • 360 g flour(Typ 550)
  • 200 g milk
  • 9 g fresh yeast
  • 7g salt
  • all of the pâte fermente
  • 3 egg yolk
  • 75 g sugar
  • 75 g butter


  • 400g hazelnuts, grinded
  • 50g bread crumbs
  • 200g sugar
  • 400g milk
  • 2 TL Vanilla extract
  • 1 teaspoon cinnamon
  • 3 egg white


  • 100g powdered sugar
  • juice of  1/2 citron

Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and Pâte fermente for 5 min at slow speed.

The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at onc and knead untill the butter is completly incooperated.

Ferment for one hour, then place the dough in the fridge for another hour. Because of the  cooling you can handle the dough easier.

While dough is fermenting prepare the filling: Caramalize sugar in a pan untill golden then take from the heat an add the milk. Place the pan back on the heat and simmer untill the caramlized sugar is completely disslolved. Now add grinded hazelnuts, bread crumbs and spices and stirr the mixture untill its starts to bubble. Now set aside to cool down. After cooling fold in the egg white.

Roll the dough to a rectangel of 30 cm x 60 cm, and spread the filling on it. Roll into a log and cut in half.

Place each log on a tray covered with baking paper, then use a scissor to cut it lengthwise, so you got two strangs. Twist both strangs around each other and proof the Zopf for 1.5 hours or overnight in fridge.

Preheat the oven to 200°C and bake for 35 min untill golden.

Mix powered sugar and citron juice and glace the Nusszopf after it has cooled down.


Print Friendly

18 thoughts on Zopf filled with Nuts

  1. Pingback: YeastSpotting 10.30.09 | Wild Yeast

  2. Simone October 30th, 2009

    Ooh, sehr lecker. Das muss ich mal probieren. Nur eine Frage – wird das Eiweiß zu Eischnee geschlagen, bevor ich es mit dem Rest der Füllungsmasse zusammenrühre?

    1. Stefanie October 30th, 2009

      @ Simone: Vielen Dank. Das Eiweiß wird einfach nur untergerührt, ohne es vorher aufzuschlagen.
      @ Madam Chow: Thank you. My Coworkers started to discuss what I should bring one or two weeks before my birthday. They voted for pandoro, but the recipe contains 2 preferments and I need nearly two days to prepare it, so I baked their second choice.

  3. Sara November 2nd, 2009

    Wow, that looks so yummy. I will have to get Nick on making these for me, he is always great with these types of delicious pastries! Hmmm, how will I bribe him to make them, that is the question.

    1. Stefanie January 16th, 2010

      @ Lena: Zum Karamellisieren erhitzt man Zucker in einem Topf, bis dieser schmilzt. Nun muss man aufpassen, wenn das Karamell hellgold ist, muss der Topf vom Herd. Nun mit der Milch ablöschen. Das Karamell erstarrt dabei. Um ihm in der Milch aufzulösen, kommt der Topf zurück auf den Herd und man läßt die Milch köchel, bis sich das Karamell darin aufgelöst hat.

  4. Pingback: Hefe und mehr » Blog Archive » Vanille-Kardamon-Fächer

  5. Pingback: Hefe und mehr » Blog Archive » Quark-Zopf

  6. Pingback: Hefe und mehr » Blog Archive » Marzipan-Zopf

  7. Pingback: Hefe und mehr » Blog Archive » Osterhäschen 2013

  8. Ingrid March 1st, 2015

    Nusszopf wurde nachgebacken und ist super angekommen. Frage: Hat das Eiweiß in der Füllung einen bestimmten Zweck (z.B. Bindung) oder wird es nur verwendet, damit es aufgebraucht wird?


Leave a Reply

Your email address will not be published. Required fields are marked *