NUSSZOPF
AREA OF ORIGIN: Austria, Germany, and Switzerland
DATE OF ORIGIN: 15th century
HISTORY: Nusszopf is the nutty, chocolaty subgenre of bread under the broad banner of zopf. An enriched yeasted bread, zopf is named after its iconic braided shape, supposedly a throwback to the ancient tradition of a woman cutting off her braid and burying it with her husband if he died first. As years went on, this tradition was replaced with preparing and consuming the braided zopf. Originating in Switzerland, zopf can come in enormous sizes, some measuring more than 3 feet long. The bread traveled to Germany and Austria, where the nusszopf variation with its nut and cocoa swirls came about. Filled with marzipan, hazelnuts, cocoa, or a combination of all three, this decadent swirled bread is often reserved for special occasions, like religious holidays or celebrations.
NUSSZOPF
Makes 1 loaf
This enriched bread is filled with a double dose of hazelnuts and almonds, plus a touch of cocoa. Rolled, sliced, and braided, this mildly sweet Old-World beauty offers a delicious flavor to match its elegant presentation.
4 cups (500 grams) all-purpose flour, divided
½ cup (100 grams) granulated sugar, divided
2¼ teaspoons (7 grams) instant yeast
1¾ teaspoons (4.5 grams) kosher salt, divided
¾ cup (180 grams) whole milk, divided
½ cup (120 grams) water
¼ cup (57 grams) unsalted butter, softened
2 large eggs (100 grams), divided
1 cup (100 grams) very finely chopped hazelnuts (see Note)
1 cup (100 grams) very finely chopped almonds (see Notes)
2 tablespoons (10 grams) unsweetened cocoa powder
1 teaspoon (2 grams) ground cinnamon
Simple Glaze (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, ¼ cup (50 grams) sugar, yeast, and 1½ teaspoons (4.5 grams) salt at low speed until combined.
In a
