Summary

Ingredients

• 400 g flour
• 40 g suar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 1 cube yeast
• 125 ml milk
• 1 egg (s)
• 100 g butter, soft

For the filling:

• 125 ml milk and 1 egg
• 100 g suar
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon cocoa powder
• 300 g hazelnuts or walnuts, round

For painting:

• 1 egg yolk
• 1 tablespoon water
• 2 tablespoon nuts, grated
• 1 tablespoon apricot jam
• 1 tablespoon powdered sugar

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Instructions

1. Mix the flour, 30 g sugar, vanilla sugar and a pinch of salt in a large mixing bowl, make a well in the middle. Crumble the yeast into the hollow, sprinkle 1 tablespoon of sugar over it. Pour 1/8 l of lukewarm milk and mix everything with some of the flour. Let this yeast pre-dough rise for about 10 minutes (it creates bubbles!). Put an egg and the lukewarm butter in the bowl and knead with the dough hook of the mixer for approx. 3 minutes. Cover and let rise in a warm place for another 30 minutes.
2. In the meantime, bring 1/8 l milk and 100 g sugar with the cinnamon and cocoa powder to the boil, remove from the stove and stir in the ground nuts. Let cool a little and stir in 1 egg.
3. Roll out the dough into a rectangle (30 x 40). Spread the filling on top, leaving a 3 cm wide border all around. Roll up from the long side and cut into 10 - 12 slices. Place with the cut side up in the greased 26 cm springform pan. Let rise covered for another 20 minutes.
4. Whisk the egg yolks and water together and brush the cake with it. Sprinkle the hazelnut flakes on top.
5. In a preheated oven with an electric stove: 200 ° C / fan oven: 175 ° C / gas: level 3, bake for 30 - 40 minutes
6. Take out and brush with the jam. Dust with icing sugar before serving.
7. The filling itself is not that sweet, so for those with a sweet tooth: add more sugar!