Put 500g flour in a bowl and make a well in the middle. Crumble the yeast and place in the well. Sprinkle a pinch of sugar on top and then pour the lukewarm milk with melted butter into the well. Not everything, just enough to cover the yeast. Then place a tea towel over the bowl and let the dough rest for 10 minutes. Then add the rest of the milk, egg and sugar and knead for a long time. Then let the dough rest covered again - at least 45 minutes.
For the filling:
Melt 100g butter and then mix with vanilla sugar, sugar, cinnamon and hazelnuts and let cool down briefly.
Now divide the yeast dough into 3 equal portions. Brush the bottom of a springform pan with oil and place baking paper on top - brush the paper with oil again from above, this will keep it better. Now roll out the 3 portions so that they are the size of the springform base and place the first base on the oiled paper. Then brush with half of the hazelnut mixture. 2. Place the dough layer on top and brush again with the hazelnut mixture. Put the last layer of dough on top as a finish.
Now divide the dough into 16 equal pieces with a sharp knife. But don`t cut the pieces to the middle of the cake. Now take a piece in each hand and turn the pieces outwards. Repeat this with all of the remaining pieces. Finally, press the ends of each 2 of the turned strands together and fold them down to create a nice finish. If you want, you can now coat the yeast flower with egg yolk.
Preheat the oven to 190 ° C - bake for 20-30 minutes, depending on the oven.
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