Braided Hazelnut Orange Bread

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Braided Hazelnut Orange Bread
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Health Score:
6,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
921
calories
Calories

Nutritional values

1 braided bread contains
(Percentage of daily recommendation)
Calorie921 kcal(44 %)
Protein26.65 g(27 %)
Fat34.69 g(30 %)
Carbohydrates132.39 g(88 %)
Sugar added14.97 g(60 %)
Roughage3.48 g(12 %)
Vitamin A233.95 mg(29,244 %)
Vitamin D1.72 μg(9 %)
Vitamin E6.55 mg(55 %)
Vitamin B₁0.71 mg(71 %)
Vitamin B₂0.63 mg(57 %)
Niacin5.83 mg(49 %)
Vitamin B₆0.22 mg(16 %)
Folate88.64 μg(30 %)
Pantothenic acid0.85 mg(14 %)
Biotin22.59 μg(50 %)
Vitamin B₁₂0.98 μg(33 %)
Vitamin C19.72 mg(21 %)
Potassium712.38 mg(18 %)
Calcium213.57 mg(21 %)
Magnesium52 mg(17 %)
Iron5.93 mg(40 %)
Iodine51.82 μg(26 %)
Zinc1.1 mg(14 %)
Saturated fatty acids10.74 g
Cholesterol168.86 mg

Ingredients

for
1
Ingredients
500 grams
1 cube
Yeast (42 grams)
¼ liter
lukewarm Milk
60 grams
2
60 grams
1 pinch
Pastry flour (for dusting)
100 grams
chopped Hazelnuts
1
organic Orange (zested)
1
3 tablespoons

Preparation steps

1.

Mound flour in a bowl and make a well in the center. Crumble yeast into well in flour, pour in lukewarm milk and mix with 1 tablespoon sugar and a bit of flour. Cover bowl and let stand for about 20 minutes. Cut butter into pieces, stir into flour mixture with eggs and salt and knead to a smooth dough. Continue kneading until dough pulls away from bowl, adding more flour if necessary. Cover dough and let rise for about 45 minutes.

2.

Toast hazelnuts in a dry skillet until fragrant, let cool and mix with orange zest.

3.

Preheat oven to 180°C (approximately 350°F).

4.

Thoroughly knead dough on a floured work surface and knead in hazelnut mixture. Divide dough into thirds and shape each portion into a rope about 40 cm long (approximately 16 inches long). Press dough ropes together in the middle, braid outwards to both ends and firmly press ends together. Place braided loaf on a baking sheet lined with parchment paper, cover and let rise for about 15 minutes. Mix egg yolk with 1 tablespoon water and brush over bread. Bake until bread tests done with a toothpick, about 45 minutes.

5.

Remove bread from oven and brush with orange marmalade while still warm. Allow bread to cool and cut into slices to serve.