Nusszopf (German Nut Braid with Marzipan) is a traditional Namibian recipe (based on a German original) for a classic yeasted cake with a hazelnut-marzipan filling and a lemon icing sugar drizzle. The full recipe is presented here and I hope you enjoy this classic Namibian version of: German Nut Braid with Marzipan (Nusszopf).
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Yes, I know that nusszopf is a classic German yeasted Easter cake. But this version really is from Namibia and shows the German colonial influence on the country. Interestingly, I encountered the Namibian version first, before the German version (which I will post here soon). The good thing is that it does boost my collection of Namibian recipes. This recipe is really moist and unctuous and truly worth making.
Ingredients:
For the yeast dough:
500 g (4 cups) plain (all-purpose) flour, plus extra for dusting
1 packet (7g) active, dry yeast
1 medium egg
50g (¼ cup) caster sugar
75g (⅓ cup) butter
250ml (1 cup) milk
½ teaspoon sea salt
For the hazelnut-marzipan filling:
200g (1 ⅔ cups) ground hazelnuts
80g (¼ cup + 2 tbs) sugar
200ml (4/5 cup) milk
100g (3 ½ oz) marzipan (either almond or walnut based)
You'll also need:
3 tbsp apricot jam
55g (½ cup) icing (confectioners’) sugar
2½ tbsp freshly-squeezed lemon juice or rum
Method:
Warm the milk either in your microwave or in a pot on the stove. Pour half of the warmed milk in a jug and set aside until cooled to just lukewarm. Add the butter to the remaining milk in the jar and melt in the microwave (or on the stove). Cook, stirring occasionally until butter has melted. Remove from the microwave and set aside to cool to lukewarm.
In the meantime add 2 tbsp flour, 1 tbsp sugar and the yeast to the jar with the lukewarm milk. Stir well, cover with a cloth and set aside for 10 minutes, until frothy.
Combine the flour, remaining sugar, egg and salt in a bowl. Whisk to combine, pour in your yeast starting. Whilst beating with a whisk, slowly work in the lukewarm milk and butter mixture. It's very important that milk and butter mixture is lukewarm and not hot before using it or you will kill the yeast.
Bring everything together as a dough, then knead the dough thoroughly. If using a hand or stand mixer with a dough hook, work it for 7-8 minutes. If kneading by hand work it in the bowl for 10-12 minutes.
The dough will become less tacky after kneading. Return it to the bowl (or transfer to a bowl), cover the bowl with clingfilm (plastic wrap) and then with kitchen towel. Set aside in a warm place and let the dough rise for 90 minutes, or until doubled in volume.
In the meantime prepare the nut filling. Toast the ground hazelnuts in a dry non-stick pan. Using a hand grater, grate the marzipan. Combine the egg, toasted nuts, grated marzipan, milk and sugar in a bowl. Mix well and let the filling infuse in the fridge while the dough is rising.
Once nicely risen, transfer the dough on a lightly floured work surface. Lightly flour the top of the dough and your rolling pin, then roll it into a rectangle about 40x 50°Cm (16 x 20 in). Warm the apricot jam in the microwave or over a hot-water bath until soft and spreadable. Spread the jam over the rolled out dough and then cover with the nut filling. Carefully roll up the dough lengthwise so that in the end you have one long roll. If the roll is too long just gently concertina it lengthwise, so that it will fit on a baking tray. Gently lift up the roll and transfer it to a baking tray lined with parchment paper.
Using a sharp knife cut the roll in half lengthwise starting from the middle and twist the two strands together with the cut side up. Cover with a kitchen towel and let it prove for a further 15 minutes. Preheat the oven to 180°C (356 °F).
Crack the egg in a bowl, mix it well and brush the nut braid with it. Transfer to your pre-heated oven and bake for 35 minutes.
In the meantime combine the icing sugar and lemon in a bowl and mix well. Immediately after baking drizzle the top of the braid with icing. Allow to cool completely before slicing and serving.
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