Nut plait with the Thermomix®: yeast dough made from 450 g flour, fresh yeast and milk, kneaded in kneading mode and left to rise for 1 hour. 350 g nuts with sugar, orange juice and cinnamon for the filling. Roll up, cut lengthways, plait, leave to prove for 30 minutes and bake at 170°C. Makes 16 pieces in 145 minutes.
Nut Plait with the Thermomix®
Ingredients 0 / 14 ✓
- 1 cube fresh yeast
- 180 g milk
- 80 g sugar
- 1 sachet vanilla sugar
- 450 g plain flour (type 405)
- 1 egg
- 350 g nuts hazelnuts, walnuts or mixed nuts
- 90 g sugar
- 60 g orange juice
- 15 g rum
- 5 drops lemon flavouring
- 1 tsp cinnamon
- 60 g icing sugar
- 1 tbsp milk
Instructions 0 / 9
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1
Dissolve the yeast.
Place the yeast, milk, sugar and vanilla sugar in the mixing bowl and warm for 3 minutes / 37°C / speed 1.
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2
Knead the dough.
Add the flour and egg and knead for 3 minutes / kneading mode.
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3
Rest the dough.
Transfer the dough to a bowl, cover and leave to rise in a warm place for 1 hour.
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4
Chop the nuts.
Place the nuts in the mixing bowl and chop for 6 seconds / speed 6. Set aside 50 g of the chopped nuts. Grind the rest for a further 5 seconds / speed 8. Add the remaining filling ingredients and mix for 10 seconds / speed 4.
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5
Spread the filling.
Roll the dough out on a lightly floured work surface into a rectangle, spread the filling evenly over it and roll up tightly from the long edge.
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6
Cut lengthways.
Place the roll on a baking tray lined with baking parchment and cut it in half lengthways from the centre, using a sharp knife, so the filling is exposed on both halves. Twist the two halves around each other with the cut side facing up to form a neat plait.
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7
Plait and prove.
Press the ends together gently, cover with a damp tea towel and leave to prove for a further 30 minutes.
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8
Bake.
Preheat the oven to 170°C top and bottom heat. Bake the plait on the middle shelf for 30 to 40 minutes until golden brown.
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9
Glaze and serve.
Leave the plait to cool slightly. Mix the icing sugar with the milk in a cup, brush it over the plait and scatter the reserved chopped nuts on top.
Tip: If you prefer not to use rum, replace it with orange juice. You can also add a splash of rum flavouring to the orange juice for a similar aroma.
Video
Nutrition per serving
3 minutes kneading mode: yeast dough from the mixing bowl, then 1 hour to rise
Place 1 cube of fresh yeast with 180 g milk, 80 g sugar and 1 sachet of vanilla sugar in the mixing bowl. Warm for 3 minutes at 37°C on speed 1 so the yeast dissolves. Then add 450 g plain flour (type 405) and 1 egg and knead for 3 minutes on kneading mode. The dough should pull away from the sides and feel smooth. If it is sticky, add 1 tbsp flour and knead for another 30 seconds.
Transfer the dough to a bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour, until doubled in volume. While it rises, prepare the nut filling.
6 seconds speed 6: chop the nuts and mix the filling
Place 350 g nuts in the mixing bowl and chop for 6 seconds on speed 6. Set aside 50 g of the chopped nuts to use as a topping. Grind the rest for a further 5 seconds on speed 8. Then add 90 g sugar, 60 g orange juice, 15 g rum, 5 drops of lemon flavouring and 1 tsp cinnamon and mix briefly. The orange juice keeps the filling moist; the rum adds depth of flavour.
Cut, twist, plait: how to shape the loaf
Roll the risen dough out on a lightly floured work surface into a large rectangle (about 40 x 30 cm). Spread the nut filling evenly over it and roll up tightly from the long edge. Using a sharp knife, cut the roll in half lengthways so the filling is visible. Twist the two halves around each other with the cut side facing up, then press the ends together gently.
Place the plait on a baking tray lined with baking parchment, cover with a damp cloth and leave to prove for another 30 minutes. Preheat the oven to 170°C top and bottom heat. Bake on the middle shelf for 30 to 40 minutes until golden brown. Leave to cool slightly, then mix 60 g icing sugar with 1 tbsp milk, brush it over the plait and scatter the reserved chopped nuts on top.
Hazelnuts, walnuts or mixed: which nuts work best
Hazelnuts give the classic flavour and pair especially well with cinnamon and orange juice. Walnuts are slightly more bitter and add a firmer bite. A mixture of both works best. Buy whole nuts and chop them yourself for a more pronounced flavour than ready-ground. Almonds also work, though they make the filling a little drier. If using almonds, add an extra 10 g of orange juice.
Plaited loaves, Easter bread and more yeasted bakes
If you love yeast dough, we have plenty more on the site: a plain plaited loaf without filling, an Easter plait for the holidays and French brioches. They go beautifully with homemade advocaat or a rice pudding made in the Thermomix®.
Keeps for 3 days, freezes well sliced
Wrap the nut plait in cling film or keep it in an airtight tin. At room temperature it stays fresh for 2 to 3 days. To freeze, slice the plait and wrap each slice individually in cling film so you can defrost single portions as needed. It keeps in the freezer for up to 3 months. Warm defrosted slices briefly in the toaster or in the oven at 150°C.
Goes well with: butter, jam and chocolate-hazelnut spread.
Also worth a try: Franzbroetchen made in the Thermomix®.
