Yeast braid with nougat

12 servings

30 minutes

Yeast braid with nougat is an exquisite dessert from Italian cuisine, where baking traditions blend with rich flavors. Nougat, with its delicate sweetness and nutty aroma, adds a special charm to the pastry, creating a harmony of textures—light yeast dough and thick, stretchy filling. Almond flakes add a crunchy note that complements the flavor composition. This braid is the perfect choice for morning coffee or a cozy tea time; its softness and sweet aftertaste provide delight in every bite. It is made with love and patience: the dough is carefully kneaded, rests in warmth, and then baked to a golden crust. Italians cherish such desserts for their homely comfort and gastronomic sophistication, and this braid undoubtedly deserves a place on any festive table.

Energy value per serving

• Calories: 350.1
• Proteins: 8.8g
• Fats: 12g
• Carbohydrates: 52.8g

Ingredients

• Whipped cream: 200 ml
• Milk: 50 ml
• Wheat flour: 500 g
• Sugar: 75 g
• Dry yeast Dr.Oetker: to taste
• Vanilla sugar Dr.Oetker: to taste
• Almond flakes: 100 g
• Chicken egg: 2 pc
• Nougat: 200 g

Cooking steps

1. Yeast dough: warm the whipped cream and milk. Thoroughly mix flour and yeast in a bowl. Add the remaining ingredients and the warm milk and cream mixture, mixing everything with a mixer (using a hook attachment for stiff dough) for a while on low speed, then on high speed for about 5 minutes until a smooth homogeneous dough forms. Cover the dough and leave it in a warm place until it noticeably increases. Grease a springform pan with fat and sprinkle with almond flakes (25 grams).

   Required ingredients:

   • Whipped cream: 200 ml
   • Milk: 50 ml
   • Wheat flour: 500 g
   • Dry yeast Dr.Oetker:  to taste
   • Vanilla sugar Dr.Oetker:  to taste
   • Sugar: 75 g
   • Chicken egg: 2 pieces
   • Almond flakes: 100 g

2. Filling: slightly heat the nougat in a water bath over low heat until it reaches a thick, elastic consistency. Knead the dough again on a lightly floured work surface, roll it 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 a ring-shaped mold. Cover the dough and leave it in a warm place until it noticeably increases in size. Preheat the oven (top/bottom heat - about 180 degrees; air temperature - about 160 degrees).

   Required ingredients:

   • Nougat: 200 g
   • Wheat flour: 500 g
   • Almond flakes: 100 g

3. Place the mold on the rack in the oven. Bake for about 30 minutes.

4. Leave the baked goods in the pan for about 10 minutes, then transfer to a cooling rack to cool.