Russenzopf or Russian Braid is a braiding or shaping technique used to get a specific layered effect in

breads or pastries.
Heres how its done:
1. The dough is rolled out into a rectangle.
2. Evenly spread the desired filling over the dough. If the filling is thin or wet, leave 1 inch margin
without filing along the doughs edges.
3. Starting with one of the long sides roll up the dough in the fashion of a jelly roll and pinch the
edge of the dough to make a seam.
4. Position the roll seam-side down. Use a knife or bakers bench tool to divide the roll length-wise
into 2 long pieces.
5. Carefully place the pieces side by side , making sure that the alternating stripes of dough and
filling are on the top.
6. Gently form a twist with the two pieces, again trying to keep the filled side on top.
Bake as directed by your recipe

Here is a photo of a finished Russenzopf. This has a sweet almond filling: