There are some dishes from Switzerland, sweet or savory, that I am sometimes suddenly thinking off…maybe even missing a little. And that can be at times like right before I go to bed for some weird reason;)
Most of my baking is out off Swiss or German cookbooks, some old true and tested recipes that everyone loves. The other day my husband was asking for a Hazelnut Sweetbread. A traditional sweet yeast dough filled with ground hazelnuts. We call this a Russenzopf (Russianbraid, I do not know how or why it got that name). The great thing about it is you can take the same recipe and make hazelnut rolls or crescents called Nussgipfeli, which I LOVE and need to eat when we are in Switzerland, or like I did for this recipe, a butterfly.
However you shape it, it is delicious!
Now trying to cut down on white refined sugar, I used honey and coconut sugar. I will give you the original version as well, using white and brown sugar.
- 350 g white unbleached flour
- 1 tbsp instant yeast
- 2 tbsp honey, or sugar
- 1/2 tsp salt
- 125 ml milk, room temp.
- 25g butter, melted
- 1 egg
-Mix all dry ingredients together. Whisk together milk, egg and butter. Add to dry ingredients. Knead dough until smooth. Cover with a plastic wrap and let rise at room temperature until doubled in size. About 1 hour.
- 200 g Hazelnuts, finely ground (you can also use ground almonds)
- 5 tbsp coconut sugar, or 4 tbsp brown sugar
- 1 organic lemon, juice and zest
- 100 ml cream or milk
-Mix all ingredients together.
-Preheat oven to 180C/350F (Convection setting). Line a 30 cm loaf pan with parchment paper.
-Roll out dough into a rectangle. Spread filling out evenly. Cut horizontally. Roll each piece from the outsides to the center and lay both pieces on top of each other in a prepared baking dish. Let it rise for another 30 minutes. Bake in preheated oven for 40 minutes. Spread the icing on while it is still warm.
- 4 tbsp icing sugar
- 2 tbsp lemon juice
-Mix together well.
Tip: Original recipe calls for 250 g Marzipan, 1 organic orange, zest and 1 tbsp juice. It is called Almond-Butterfly.
Recipe adapted from Dr. Oetker “Backen macht Freude” and Betty Bossi “Backstube”
Have fun and enjoy!
You can find me on Instagram. #littleswisslittlecanadian