This is more a cake than a bread. As it’s made with a yeast dough, I think it still counts as bread and can participate in BreadBakingDay #5. Chelsea from Rolling in dough, the host of BBD #5, has chosen filled breads as theme.

If you would like to start the new year with less calories, this sweet bread is nothing for you. It contains sugar, nuts, plenty of butter and Mascarpone. It’s heavenly delicious! So even if you are on a diet you should give it a try. Angels have chubby cheeks too! ;-)

As I can’t resist to nibble, I noticed that melted Mascarpone with honey taste like condensed milk. Once backed the glaze has a light caramel taste. Just divine!

Russenzopf with Nut-Mascarpone-Filling
makes 1 (cake mold of 30cm)

Russenzopf mit Nuss-Mascarpone-Füllung

Yeast dough
350 g flour
1/2 ts salt
1/2 lemon zest
20 g fresh yeast
1 ts sugar
125 g milk
75 g butter
50 g sugar
1 egg

125 g walnuts, coarsely ground
125 g almonds, coarsely ground
100 g honey, melted
150 g Mascarpone
1 pack vanilla sugar
lemon juice
1/2 ts cinnamon
1/2 lemon zest

75 g Mascarpone
1 bt honey

Yeast Dough: Dissolve yeast and 1 ts sugar in 50 g lukewarm milk. Let sit this mixture for about 5-10 minutes. Add dissolved yeast and the remaining ingredients (sugar, egg, salt, cooled down melted butter, milk, lemon zest) and knead well, either manually or with your kitchen machine (Bosch MUM 8 speed 2 – 6-8 minutes) until dough can be easily removed from the bowl (non-sticky). Cover bowl with a plastic wrap and let dough rise in warm place for about 2 hours (size of dough should almost double).

Filling: Mix all the ingredients.

The following process can be seen in the slideshow:

To shape the Russenzopf: Roll the dough into a rectangle (width 30 cm). Spread the filling over the dough, just leave a border of about 1 cm. Roll up and let cool in the fridge for about 30 minutes (so it’s easier to half the dough).
Once the dough is cooled half it lengthwise, twist the 2 rolls cut side up. Place it in the prepared mold, cover and let rise 40 minutes.

Glaze: Melt Mascarpone and Honey. Pour glaze over cake.

Preheat oven to 180 C. Bake Russenzopf 40-45 Minutes.

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