Preparation
- Mix the flour, yeast, sugar and salt. Add the lukewarm milk, melted butter and egg and knead everything into a smooth, supple dough. Cover and leave to rise for about 30 minutes.
- For the filling, stir the ground hazelnuts, sugar, breadcrumbs, milk and cinnamon into a spreadable mixture.
- Roll the dough out on a floured surface into a rectangle of about 30 × 25 cm, spread the filling evenly over it and roll up from the long side.
- Halve the roll lengthways with a floured knife and twist the two halves around each other so that the cut sides face up and can burst open during baking. Put the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
- Bake in the oven preheated to 180 °C for 25 to 35 minutes until golden brown.
- Leave the plait to cool and dust with icing sugar.
Drink with it
Fortified wine · excellent match
Tawny port, lightly chilled
Nutty and caramelly ageing notes meet the roasted hazelnut filling, and the sweetness of the port sits above that of the yeast dough.
Port wine: understanding Ruby, Tawny, and VintageSweet wine · good match
Vin Santo or Tokaji Aszú
Honey and dried-fruit notes meet roasted hazelnut, and the acidity keeps the yeast dough light.
Which wine goes with dessert? Comparing sweetness deliberatelySherry-cask whisky · good match
Sherry-cask whisky, neat or with a little water
Nut, cinnamon and dried-fruit aromas from the sherry cask mirror the filling.
What Does the Cask Do to Whisky?Cream liqueur · good match
Hazelnut liqueur, on ice
The liqueur shares the nut note of the filling, and the ice takes some of the sweetness off it.