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omas Nusszopf mit Nussfüllung auf einem Stück Backpapier

German Nut Braid - Nusszopf Recipe

If you’re looking for an easy, traditional German nut braid, this Nusszopf recipe is exactly what you need. Soft, moist Braided Loaf with Nut Filling: full of flavor, while still being simple to make with dry yeast. The homemade nut filling with walnuts and hazelnuts keeps the braid perfectly juicy and gives it that authentic, old-fashioned taste — without the risk of a dry or underbaked center.

Course Breakfast, brunch
Cuisine German
Keyword braided loaf with nut filling, german nusszopf, german nut braid
Prep Time 45 minutes
Cook Time 45 minutes
Resting 1 hour 30 minutes
Total Time 3 hours
Servings 9 -12
Calories 200 kcal

Ingredients

  • Ingredients

For the dough:

  • 4 1/4 cups 525 g all-purpose flour
  • 1 packet 7 g dry yeast
  • 1/4 cup 60 g sugar
  • 1 cup minus 1 tbsp 225 ml milk
  • 1/4 cup 60 g butter, softened
  • 1 large egg room temperature
  • 1/2 tsp salt

For the filling:

  • 2 cups 200 g ground walnuts (or hazelnuts or almonds)
  • 1 cup 100 g chopped hazelnuts
  • 2/3 cup 150 ml heavy cream
  • 3/4 cup 150 g sugar
  • 1 1/2 –2 tsp cinnamon
  • 1 tbsp cocoa powder
  • optional: 1 tbsp hazelnut butter
  • 2 tbsp rum optional but thats how granny did it

Icing

  • 2 cups icing sugar
  • 2 tbsp lemon juice

Instructions

  1. In a large bowl, combine flour, dry yeast and sugar.
  2. Warm the milk and butter gently until the butter is melted. It should be just lukewarm, not hot.
  3. Add the milk mixture, egg and salt to the flour and knead into a dough. Knead for 5–10 minutes (or 10–15 by hand) until smooth and elastic.
  4. Cover and let rise in a warm place for about 1 hour, until doubled in size.

  5. For the filling, combine walnuts, hazelnuts, cinnamon and cocoa. Heat cream and sugar. Add hazelnut butter and rum if using and stir until dissolved, then pour over the nuts. Stir well and let cool slightly.

  6. Roll the dough into a rectangle (about 18 x 12 inches / 45 x 30 cm). Spread the filling evenly.
  7. Roll up tightly from the long side into a log. Slice lengthwise and twist the two strands together with the cut sides facing up.
  8. Place on a lined baking sheet, cover and let rise again for 25–30 minutes.
  9. Bake at 340°F / 170°C for 35–45 minutes. Cover with foil if it browns too quickly.
  10. Let cool completely before slicing.

  11. For serving, I drizzle a simple icing made from icing sugar and lemon juice over it. For that, just stir lemon juice into icing sugar. You can also use cream or rum instead of lemon juice.