Nut plait so moist & soft - a sure-fire recipe from grandma's kitchen

Today I'm going to show you how you can easily make a wonderfully soft yeast plait with a moist and delicious nut and chocolate filling. It really is very simple and your coffee guests will be delighted.
Wrapped in foil, the nut plait will keep fresh for a week.
Ingredients
Yeast dough ingredients
500 g flour
75 g sugar
1 pinch of salt
75 g butter
250 ml milk
1 egg
42 g yeast
Nut filling ingredients
250 g ground hazelnuts
50 g sugar
30 g baking cocoa
1 heaped teaspoon of cinnamon
75 ml milk
1 egg
Icing ingredients
250 g powdered sugar
120 ml milk
Preparation
To make the batter, first pour the milk, sugar and salt into a mixing bowl.
Then beat the egg into the bowl and mix everything together.
Crumble in the yeast and stir until it has dissolved.
Add the butter at room temperature and mix again.
Now add the flour and mix everything together.
Then knead the dough, preferably with your hands, for 5 minutes. It really should be 5 minutes, this is very important for a fluffy yeast dough. Of course, you can also use your mixer with dough hook. But a yeast dough likes to be kneaded with warm hands.
Now cover the dough and place it in a warm place for approx. 60 minutes.
In the meantime, prepare the nut filling and pour the milk into a bowl.
Beat the egg into the milk and mix everything together.
Then add the sugar, cocoa and cinnamon and mix everything again.
Finally, add the nuts, mix everything together and set the bowl aside.
Once your yeast dough has risen nicely, flour the work surface and remove the dough from the bowl.
Always press your hands into the flour to prevent the dough from sticking to your hands.
Now use your hands to shape the dough into a square.
Then roll it out with a rolling pin to approx. 50 x 40 cm.
Spread the nut filling evenly over the dough.
Then carefully roll up the dough from the shorter side.
Now lift the dough onto a baking tray lined with baking paper so that it lies crosswise on top.
Using a sharp knife, cut 3 pieces from the middle and braid them into a plait.
Now turn the baking tray over and cut 3 pieces from the middle again. Braid these into a plait too.
Carefully push the ends under the plait.
Now cover the plait with kitchen paper and place it in a warm place for approx. 45 minutes.
Once it has risen so beautifully, the plait can go into the preheated oven.
Bake it on the middle shelf at approx. 180 degrees top and bottom heat for approx. 30 minutes until it has the desired color.
When the yeast plait has cooled, prepare the icing.
Gradually mix the powdered sugar with the milk until it has the right consistency.
Finally, apply the icing to the nut plait with a brush.
That's it!
Doesn't it just look delicious?
I wish you bon appétit.
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