Braid With Hazelnut Cream


CategoryDifficultyIntermediate
Hazelnut Cream Braid Recipe
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 300 g 00 flour
 250 g lukewarm milk
 50 g soft lard
 15 g brewer's yeast
 1 egg
 30 g caster sugar
 10 g halls
 200 g cream of hazelnuts Pistì
1

A few simple ingredients and the cream of hazelnuts for the filling

Hazelnut Cream Braid Recipe

2

To prepare the basic plait dough, it is convenient to use the planetary mixer or the bimby. If you use the bimby, the ingredients can be weighed when you put them in, and it will not be necessary to heat the milk and soften the lard as this can be done in the mug at 40° for 20 seconds on speed 1. If instead you are using a planetary mixer, the milk must be warm and the lard previously softened. So, this first step involves mixing the milk, lard and sugar for about 1/2 minute (with the bimby speed 1). Then add the egg and brewer's yeast. Mix for a further 20 seconds (with the bimby speed 1). Add the flour and salt (with the bimby 4 minutes speed spike; with the planetary mixer 5 minutes).

Hazelnut Cream Braid Recipe

3

Transfer the dough into a bowl after forming a ball and cover with a tea towel. Leave to rise for 2 hours, until doubled.

Hazelnut Cream Braid Recipe

4

When it has risen, take the dough and divide it into three equal parts. Roll out each of the parts with a rolling pin, forming rectangles.

Hazelnut Cream Braid Recipe

5

Stuff each one with the cream à la hazelnut, create cylinders by carefully rolling them onto themselves without letting the cream escape, closing both ends. The three rolls must then be joined at the ends at the top so that they can be plaited together to form the plait.

Hazelnut Cream Braid Recipe

6

Place in a baking tray on baking paper and leave to rise for 30 minutes. Bake in a ventilated oven at 180° for the first 10 minutes, then lower the temperature to 160° and bake for another 20 minutes or so.

Hazelnut Cream Braid Recipe

7

Bake and sprinkle with vanilla icing sugar.

Hazelnut Cream Braid Recipe

Ingredients

 300 g 00 flour
 250 g lukewarm milk
 50 g soft lard
 15 g brewer's yeast
 1 egg
 30 g caster sugar
 10 g halls
 200 g cream of hazelnuts Pistì

Directions

1

A few simple ingredients and the cream of hazelnuts for the filling

Hazelnut Cream Braid Recipe

2

To prepare the basic plait dough, it is convenient to use the planetary mixer or the bimby. If you use the bimby, the ingredients can be weighed when you put them in, and it will not be necessary to heat the milk and soften the lard as this can be done in the mug at 40° for 20 seconds on speed 1. If instead you are using a planetary mixer, the milk must be warm and the lard previously softened. So, this first step involves mixing the milk, lard and sugar for about 1/2 minute (with the bimby speed 1). Then add the egg and brewer's yeast. Mix for a further 20 seconds (with the bimby speed 1). Add the flour and salt (with the bimby 4 minutes speed spike; with the planetary mixer 5 minutes).

Hazelnut Cream Braid Recipe

3

Transfer the dough into a bowl after forming a ball and cover with a tea towel. Leave to rise for 2 hours, until doubled.

Hazelnut Cream Braid Recipe

4

When it has risen, take the dough and divide it into three equal parts. Roll out each of the parts with a rolling pin, forming rectangles.

Hazelnut Cream Braid Recipe

5

Stuff each one with the cream à la hazelnut, create cylinders by carefully rolling them onto themselves without letting the cream escape, closing both ends. The three rolls must then be joined at the ends at the top so that they can be plaited together to form the plait.

Hazelnut Cream Braid Recipe

6

Place in a baking tray on baking paper and leave to rise for 30 minutes. Bake in a ventilated oven at 180° for the first 10 minutes, then lower the temperature to 160° and bake for another 20 minutes or so.

Hazelnut Cream Braid Recipe

7

Bake and sprinkle with vanilla icing sugar.

Hazelnut Cream Braid Recipe

Notes

Braid With Cream With Hazelnuts
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Pistì - Antichi Sapori dell'Etna S.r.l.
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