Zopf

At last nights Easter Saturday "Think globally - Drink locally" wine tasting at the Yellow Beacon, this nut bread went over quite well.

Ingredients:

Doug

• 500ml warm milk
• 200g soft butter
• 150g sugar
• 1000g flour
• 1 egg
• yeast
• 0.5 tsp. salt
• 1 tblsp oil

Mix all ingredients to form a soft yeast dough.  Let rise in warm location until doubled in size (tupperware with lid works well)

Filling

• 100g ground almonds or hazelnuts
• 100g sugar
• tsp rum, almond extract or vanilla
• tsp cinnamon
• enough water to make mixture spreadable

Roll out dough into two rectangular shapes of about 0.5cm thickness.  Spread filling evenly onto rectangles.  Cut each rectangle into 3 stripes lengthwise.  Roll up strips so that filling is in the middle.  Pinch seams shut.  Braid 3 rolls into a loaf. Repeat with remaining 3 rolls.

Bake in preheated oven at 165C for about 45min or until golden brown.  If desired, brush braids with egg yolk before baking or cover braids with sugar glaze after baking.