Nut plait with trail mix

Yeast dough:

1. For the yeast dough, mix the lukewarm milk with the sugar, vanilla sugar and melted butter. Crumble in the fresh yeast, stir and leave to rise for approx. 10 minutes.
2. Then add the flour, salt and egg and knead everything into a smooth dough. The dough should no longer stick, but if it does, simply knead in a little more flour. Cover the yeast dough and leave to rise in a warm place for approx. 1 ½ hours, it should then have roughly doubled in size.
3. Preheat the oven to 160 °C fan oven (180 °C top/bottom heat). Once the yeast dough has risen, roll it out on a lightly floured surface to form a rectangle measuring approx. 60 cm by 40 cm.

Filling:

1. Spread the very soft butter evenly over the entire sheet of dough. This can be done with your hands or with a pastry brush. Then mix the sugar and cinnamon together and sprinkle over the butter. Finally, spread the trail mix on top.
2. Roll up the rectangle from the long side. Then use a sharp knife to cut the whole roll open completely in the middle and twist it together. The cut surfaces of the strands (i.e. the cut side of the strands) should be facing upwards. Place the intertwined strands on a baking tray lined with baking paper and leave to rest for another 10 minutes.
3. Then bake the nut plait for approx. 30 minutes.

Icing:

1. For the icing, mix the powdered sugar with a small dash of milk and the vanilla flavoring and spread over the still-warm Nusszopf. The nut wreath is best eaten fresh.

Recipe and photo: Lifeisfullofgoodies