German Nut Braid

Method

Preheat the oven to 180° C.

For the yeast dough:
Mix flour and yeast. Then add the lukewarm plant milk, margarine, sugar and eggs and knead with the flour to a smooth dough. Cover and let the dough rise in a warm place for an hour.

For the filling:
Knead the dough and roll out into a rectangle (approx. 30x40 cm). Spread the nut filling on top and roll up lengthways. Place the roll on a baking sheet covered with baking paper. Cut the roll lengthways in the middle until just before the end. Then gobble the two half-rolls together so that the filling points upwards and form a wreath. Bake the wreath at 180 degrees for 30 minutes.

For the sugar glaze:
Mix the powdered sugar and lemon juice together and sprinkle over the nut braid.

Ingredients

• 400 g flour
• 1 package Rapunzel dry yeast
• 1/8 l lukewarm plant milk
• 60 g margarine
• 40 g Rapunzel Cristallino cane sugar
• 2 eggs

For the filling:

• 250 g Rapunzel Roasted almond butter
• Alternative: 180 ml vegan cream, 80 g powdered sugar and 250 g Rapunzel almonds roasted, ground

For the glaze:

• 50 g powdered sugar
• 1-2 tbs lemon juice