Braided Hazelnut Orange Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,790 cal. | (180 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 501 g | (334 %) | ||
| Sugar added | 66 g | (264 %) | ||
| Roughage | 35.3 g | (118 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 31.1 mg | (259 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 42.9 mg | (358 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 2,010 μg | (670 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 210.8 μg | (468 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 3,351 mg | (84 %) | ||
| Calcium | 693 mg | (69 %) | ||
| Magnesium | 405 mg | (135 %) | ||
| Iron | 19.3 mg | (129 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 49.8 g | |||
| Uric acid | 757 mg | |||
| Cholesterol | 906 mg | |||
| Complete sugar | 121 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 cube Yeast (42 grams)
- ¼ l lukewarm milk
- 60 grams sugar
- 2 eggs
- 60 grams butter
- 1 pinch salt
- Pastry flour (for dusting)
- 100 grams chopped Hazelnuts
- 1 organic Orange (zested)
- 1 egg yolk
- 3 Tbsps Orange marmalade
Preparation steps
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.
Toast hazelnuts in a dry skillet until fragrant, let cool and mix with orange zest.
Preheat oven to 180°C (approximately 350°F).
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.
Remove bread from oven and brush with orange marmalade while still warm. Allow bread to cool and cut into slices to serve.
