My Oma’s recipe from Germany
Ingredients for the Hefeteig (yeast dough)
2 ½ c flour
4 tbs sugar
1 teaspoon salt
1 ½ tbs yeast
1 c lukewarm fresh milk
6 tbs soft butter
1 egg
Important: Make sure that all ingredient have room temperature
Ingredients Filling:
5-6 oz milk
¾ c sugar
1 tablespoon vanilla extract
1 ½ c ground hazelnuts
2 tsp cinnamon
1 egg-white (beaten)
Optional: 2 tbs cocoa
Directions:
Sift flour into a large bowl
Warm up milk until lukewarm add sugar and yeast. Stir until yeast and sugar have dissolved in milk
Add egg, mix well
Add mix to the flour
Add butter and salt; knead for a good 10 minutes
Let the dough rise until double in size in a warm place, cover with a moist kitchen towel
Punch down, let rise again
While dough is rising for the second time prepare the hazelnut-filling:
Combine milk, sugar, cinnamon and hazelnuts in a pot and bring to a slow boil. Stirring constantly
Remove from stove and let cool, add the beaten egg white
Preheat oven to 350
Roll dough until into a large rectangle shape
Pour filling onto dough, spread evenly
Roll up dough starting with the long side
Cut the roll lengthwise into 2 halves forming to “ropes”
Twist both ropes together
Bake on a cookie sheet (middle rack) for about 45 minutes, but make sure that the top doesn’t get too dark
Optional: let cool cover with a powdered sugar glaze
Variations:
Use almonds or pecans instead of hazelnuts
Add some raisin
Ingredients for the Hefeteig (yeast dough)
2 ½ c flour
4 tbs sugar
1 teaspoon salt
1 ½ tbs yeast
1 c lukewarm fresh milk
6 tbs soft butter
1 egg
Important: Make sure that all ingredient have room temperature
Ingredients Filling:
5-6 oz milk
¾ c sugar
1 tablespoon vanilla extract
1 ½ c ground hazelnuts
2 tsp cinnamon
1 egg-white (beaten)
Optional: 2 tbs cocoa
Directions:
Sift flour into a large bowl
Warm up milk until lukewarm add sugar and yeast. Stir until yeast and sugar have dissolved in milk
Add egg, mix well
Add mix to the flour
Add butter and salt; knead for a good 10 minutes
Let the dough rise until double in size in a warm place, cover with a moist kitchen towel
Punch down, let rise again
While dough is rising for the second time prepare the hazelnut-filling:
Combine milk, sugar, cinnamon and hazelnuts in a pot and bring to a slow boil. Stirring constantly
Remove from stove and let cool, add the beaten egg white
Preheat oven to 350
Roll dough until into a large rectangle shape
Pour filling onto dough, spread evenly
Roll up dough starting with the long side
Cut the roll lengthwise into 2 halves forming to “ropes”
Twist both ropes together
Bake on a cookie sheet (middle rack) for about 45 minutes, but make sure that the top doesn’t get too dark
Optional: let cool cover with a powdered sugar glaze
Variations:
Use almonds or pecans instead of hazelnuts
Add some raisin
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