Nusszopf (German Hazelnut Braid)

Instructions

1. For the dough, whisk the all-purpose flour, instant yeast, 70 g granulated sugar and fine salt in a large bowl. Add the lukewarm whole milk and eggs and knead 3 minutes, then knead in the softened unsalted butter until the dough is smooth and elastic, 6 to 8 minutes more.
2. Cover and let rise in a warm spot until doubled, about 60 minutes.
3. For the filling, mix the ground hazelnuts, 100 g granulated sugar and ground cinnamon in a bowl. Warm the 120 ml whole milk with the 40 g unsalted butter until the butter melts, pour it over the nuts and stir to a spreadable paste. Let cool to lukewarm, about 30 minutes.
4. Roll the dough on a lightly floured surface into a 12 x 16-inch (30 x 40 cm) rectangle. Spread the filling evenly, leaving a 3/4-inch (2 cm) border on one long side.
5. Roll up tightly from the other long side and pinch the seam closed. With a sharp knife, cut the roll in half lengthwise, leaving 1 inch (2.5 cm) joined at one end.
6. Turn the halves cut side up and twist them over each other to form a braid, keeping the cut sides facing up. Pinch the ends and lay the braid on the lined baking sheet.
7. Cover and let rise until puffy, about 30 minutes. Meanwhile, heat the oven to 350°F (175°C).
8. Bake until golden brown and the center of the bread reads about 190°F (88°C), 30 to 35 minutes. Tent with foil after 20 minutes if the exposed filling darkens too quickly.
9. Cool on a rack for at least 30 minutes. Stir the powdered sugar with the lemon juice to a thick glaze, brush it over the braid and scatter with the toasted chopped hazelnuts.