Nusszopf twisted hazelnut loaf

Name: Nusszopf twisted hazelnut loaf
Ingredients: 300g strong white bread flour; 1 x 7g sachet fast-action dried yeast; 100ml milk, at room temperature; 1 tsp honey; 50g caster sugar; 50g unsalted butter, softened; 1 medium egg, lightly beaten; 125g blanched hazelnuts, finely ground in a food processor; 125g caster sugar; 125g sweet crumbs (we used Madeira cake, but you could also use sponge cake, scones or a mix of breadcrumbs and digestive biscuits, whizzed in a blender); 1 medium egg; 1 tsp ground cinnamon; ½ tsp ground mixed spice; ¼ tsp vanilla extract; 2-3 tbsp milk; 75g icing sugar; 40g blanched hazelnuts, lightly crushed

www.sainsburysmagazine.co.uk

Make up to the end of step 3 the night before; transfer to the fridge to slowly prove overnight. Once baked and cooled, the loaf can be frozen uniced.

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Ingredients

300g strong white bread flour
1 x 7g sachet fast-action dried yeast
100ml milk, at room temperature
1 tsp honey
50g caster sugar
50g unsalted butter, softened
1 medium egg, lightly beaten
125g blanched hazelnuts, finely ground in a food processor
125g caster sugar
125g sweet crumbs (we used Madeira cake, but you could also use sponge cake, scones or a mix of breadcrumbs and digestive biscuits, whizzed in a blender)
1 medium egg
1 tsp ground cinnamon
½ tsp ground mixed spice
¼ tsp vanilla extract
2-3 tbsp milk
75g icing sugar
40g blanched hazelnuts, lightly crushed