Braided Hazelnut Orange Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 921 kcal | (44 %) | ||
| Protein | 26.65 g | (27 %) | ||
| Fat | 34.69 g | (30 %) | ||
| Carbohydrates | 132.39 g | (88 %) | ||
| Sugar added | 14.97 g | (60 %) | ||
| Roughage | 3.48 g | (12 %) |
| Vitamin A | 233.95 mg | (29,244 %) | ||
| Vitamin D | 1.72 μg | (9 %) | ||
| Vitamin E | 6.55 mg | (55 %) | ||
| Vitamin B₁ | 0.71 mg | (71 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 5.83 mg | (49 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 88.64 μg | (30 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Biotin | 22.59 μg | (50 %) | ||
| Vitamin B₁₂ | 0.98 μg | (33 %) | ||
| Vitamin C | 19.72 mg | (21 %) | ||
| Potassium | 712.38 mg | (18 %) | ||
| Calcium | 213.57 mg | (21 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 5.93 mg | (40 %) | ||
| Iodine | 51.82 μg | (26 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.74 g | |||
| Cholesterol | 168.86 mg |
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.
- Shredded gouda cheese
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- Vegetarian
- Rice
- Dinner
- Swiss chard
- Wild garlic
