The recent cold spell combined with rain and the curfew has meant that I have been less inclined to work in my garden. I put the spare time to good use though – I started to sort through some of the recipes that I had printed out over the years! I’d accumulated quite a stack of pages and it was high time that I went through them. Many ended up in the recycling bin: dishes that had sounded so appealing when I came across them on the internet, but which were never prepared, copies of recipes which I had printed off several times because they were really good, and recipes which I had made once but found not to be great. I now have a pile of recipes which are ‘keepers’ and another pile of recipes which I want to prepare before deciding whether to keep or discard. And there are only so many meals in a week!! 🙂
Whilst searching for a certain recipe in my collection, I re-discovered another one which was given to my mother by Frau Sturm, a neighbour, 45+ years ago. It was for a nut braid, a sweet yeast dough with a nutty filling, something eaten in the afternoon with tea or coffee. The recipe was fairly rudimentary, a list of ingredients, the oven temperature, and an approximate baking time. I don’t remember if my mother ever made the nut braid, but I immediately remembered the nut braids we sometimes bought at one of the local bakeries when I was growing up – they were a rare treat and totally delicious!
I decided then and there that I would try to recreate those nut braids. I knew that I would never get them to match my memories, but it was worth a try!
For my first try I just went along with Frau Sturm’s recipe, making a yeast dough with 500 g flour, 250 ml milk, 20 g compressed (fresh) bakers’ yeast, 100 g sugar, 125 g butter, 3 egg yolks, a pinch of salt and a packet of vanilla sugar. The filling was made with 100 g almonds, 100 g hazelnuts, 3 tbsp sugar, 3 egg whites, 1 tbsp rum, 1/4 tsp cinnamon powder.
Once the dough had doubled in volume, I rolled it out into a large rectangle, about half a centimetre thick. For the filling, I ground the nuts and mixed all the ingredients together, then spread the filling on the rolled-out dough. Starting at the narrow end, I rolled the dough up jelly-roll fashion and pinched the dough to seal the roll. That done, I cut the roll in half lengthwise and twisted the two halves around one another. My largest baking sheet was barely large enough to accommodate the braid! Here is a picture of it before baking:
I baked it at 200 degrees centigrade for about 40 minutes. Once the braid had cooled, I iced it with a thick glaze made with icing sugar, cinnamon and water. Below is what it looked like when it was all done and ready to eat! 🙂
The braid was very delicious, but it wasn’t quite like the ones I remembered from the local bakery. Those had a crispiness to them which mine did not have, and somehow the layers were separate where mine had kind of blended together.
I talked to my mother about the experiment and about how to achieve a result which was more like the ones from the bakery. She suggested using croissant dough, which is made more or less like puff pastry, but with yeast in the basic dough before it gets laminated (the technical term) with butter. Our local supermarket stocks croissant pastry – it comes ready rolled in cans! I bought two, unrolled the strips of dough to get my large rectangle, spread the filling over it and did the rolling, cutting and twisting as before. Here’s what it looked like before baking:
And after baking:
I was getting somewhat closer to the bakery result, the pastry was crispy on the surface, and the ratio of pastry to filling was better than in my first attempt. But there was still room for improvement!
I decided to make my own croissant pastry, and I’ll share the process and results with you in a future post!!