Yeast Braid with Nougat
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
The braid can be frozen.
Ingredients
- Whipped Cream - 7 fl oz
- Milk - 1 fl oz
- Wheat Flour - 17.6 oz
- Sugar - 2.6 oz
- Dry yeast - to taste
- Vanilla salt - to taste
- Chopped almonds - 3.5 oz
- Farm fresh eggs - 2 pieces
- Nougat - 7.1 oz
Step by Step guide
Step 1
Yeast dough: Warm the whipped cream and milk. In a bowl, mix the flour and yeast thoroughly. Add the remaining ingredients and the warm milk and cream mixture, and mix everything using a mixer (with a dough hook attachment) for a while at low speed, then at high speed for about 5 minutes until a smooth, homogeneous dough forms. Cover the dough and let it rise in a warm place until noticeably increased in size. Grease a springform pan with a hole and sprinkle with almond flakes (25 grams).
Step 2
Filling: Slightly warm the nougat in a water bath over low heat until it reaches a thick, elastic consistency. Knead the dough again on a lightly floured surface, roll it out into a rectangle (about 55x30 cm). Spread the nougat over the rectangle and evenly sprinkle with almonds (75 grams). Roll it up from the long side. Place the roll in the ring-shaped pan. Cover the dough and let it rise in a warm place until noticeably increased in size. Preheat the oven (top/bottom heat - about 356°F; air temperature - about 320°F).
Step 3
Place the pan on a rack in the oven. Bake for about 30 minutes.
Step 4
Leave the baked goods in the pan for about 10 minutes, then transfer to a kitchen rack to cool.
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